Flesh of the jackfruit-300g
Chopped Big Onion-50g
Garlic paste-2 table spoons
Ginger paste-1/2 table spoon
Turmeric powder ½ tea spoon
Soya sauce -2 table spoons
Powdered Pepper- 1 tea spoon
Chilli powder- 1 tea spoon
Mustard seeds -½ tea spoon
Finely chopped curry leaves and tempering leaves
Table salt- 1 ½ table spoons
Place jack fruit flesh in a saucepan and add water until the flesh floats. Add half a teaspoon of salt and turmeric powder each and boil well but make sure you don’t overcook it. Once cooked, remove excess water completely and let it cool.
Smash salmon and boiled jack fruit flesh finely and separately.
Heat the oil in a frying pan. Crackle the mustard seeds in well-heated oil, add ginger, garlic paste, and chopped onions. Fry until the mixture is caramelized. Add chopped curry leaves and tempering leaves to the mixture and mix well. Add chilli powder, Pepper powder and table salt. Let it cook for a half a minute. Add soya sauce followed by smashed salmon. Mix it well and let the mixture cook for a minute and add smashed jackfruit flesh. Mix well again and let it cook for one more minute.
Take the mixture off from the fire and let it cool. Once cooled, make small balls out of it.
Take a small container and add flour, whisked egg, pinch of salt and turmeric powder with required amount of water, whisk it and make the batter for the cutlets. Dip the balls in the batter, let the excess batter drip and coat the balls well in biscuit powder. Deep-fry the cutlets until they are golden brown.