Panasa (Jackfruit) cutlets

Here is panasa cutlet that was made by Sasu (who I would say is the queen of cutlets- she makes them all and makes them awesome). See my earlier post on Soya cutlet and Fish cutlet,  to see what I mean.

Most of the cutlets are similar, but each tastes unique.. This made from fresh jack fruit, tastes just as good as mutton cutlets. No fresh jackfruit, no worries, use the canned ones - they state yummy too!

My in-laws had a huge jackfruit tree in their backyard. So summer months, they had load of panasa delicacies. So while both the sons (my husband and his younger brother) sat reminiscing their childhood days with mom, they remembered this cutlet. My Sasu made this as a farewell dinner for her sons, as she left for India yesterday.

Ingredients

1 can of raw Jackfruit (or panasa in Oriya)

4 small potatoes (peeled)

2-3 green chillies chopped

1 large Onion finely chopped

2 tea spoon of ginger-garlic paste

handful of peanuts (optional)

1 tea spoon of garam masala

1 spring of coriander leaves cut finely (optional)

Salt to taste

Bread Crumbs - as needed

1 cup of Besan

Oil for deep frying

How To

Boil the jackfruit with potatoes and salt until they turn mushy. Once the mixtures cools down, mash the 2 together.

In a nonstick pan fry Onion and ginger-garlic for 2 minutes. Add the peanut and fry well.

Then add the mashed jackfruit and potatoes mashed mixture and fry  for 1-2 minutes. 

Add the garam masala and salt if needed. Mix well and let it cool.

Add the coriander leaves and green chillies and mix well.

In a separate bowl, take the besan, a pinch of salt and pinch of garam masala and mix well.

Add water to make a thick batter and mix well to ensure there are no lumps.

After the jacfruit and potatoes mixture cools, take small portions and shape into oval cutlets.

Dip them in besan batter then roll them in bread crumbs and keep aside.

Fry them and eat them hot off the plate. Enjoy with mint chutney!