Echore Chingri Chop (Raw Jackfruit Prawns Cutlet-Bengali Style) Recipe

Cooking Directions

• STEP 1.Boil the raw jackfruit until tender, then mash it well.
• STEP 2.In a separate pan, cook the prawns until they turn pink and are cooked through.
• STEP 3.In a mixing bowl, combine the mashed jackfruit, cooked prawns, chopped onions, ginger-garlic paste, green chilies, coriander leaves, turmeric powder, red chili powder, garam masala, salt, and breadcrumbs. Mix well.
• STEP 4.Shape the mixture into small cutlets and refrigerate for 30 minutes.
• STEP 5.Heat oil in a deep pan and fry the cutlets until golden and crispy.
• STEP 6.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to remove the seeds from the raw jackfruit before boiling.
• You can adjust the spice level according to your preference by adding more or less chili powder and green chilies.
• To make the cutlets even more flavorful, you can add a pinch of chaat masala to the mixture.
• If you don't have breadcrumbs, you can use roasted gram flour (besan) as a substitute.

Storage and Serving

• These cutlets are best served hot and crispy.
• You can store any leftover cutlets in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the cutlets in a preheated oven at 350掳F (180掳C) for about 10 minutes or until heated through.
• Serve the cutlets as an appetizer or snack with mint chutney or ketchup.