Raw Jackfruit Tikki

 

          Raw Jackfruit or Kathal is a common and a favorite summer vegetable. It is cooked in various ways. So I bring to you this all time favorite appetizer or a tea-time snack in a tikki form prepared with raw jackfruit. You can also substitute it with potato or potato-paneer combination. So do try them and enjoy with sweet tamarind chutney, tomato sauce or green chutney. Do check out an easy step by step pictorial recipe to prepare this amazing treat.

              Raw Jackfruit is a veggie in the unripe form and is known as a vegetarian's Non-Veg. dish as the texture resembles that of mutton. As a vegetable, it is high on protein and low in calories. It also boosts our immunity and is a great meat substitute for the vegetarians. 

               This humble vegetable has not much found its way to the dinner table.  However, one can make a variety of yummy dishes like appetizers, salad, bharta and also in a curry form. The seeds too are palatable and tastes very yummy after it is cooked. 

• 1 small jackfruit, boiled & mashed
• 1/3 cup roasted gram flour
• salt to taste
• 1/2 tsp. nigella seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. Kashmiri red chili powder
• 1 tsp. garam masala powder
• oil to shallow fry

           In a mixing bowl, add all the above mentioned ingredients (except oil) and combine everything well.

          Divide the dough into equal portions. Take each portion and give it a round flat shape. 

          Make similar stuffed tikkis with the remaining dough and refrigerate for an hour. 

         Heat 1-2 tbsp. oil in a pan and shallow fry them in batches till golden brown in colour.

         Drain on a tissue paper and serve them hot as an appetizer with sweet tamarind chutney, green chutney or tomato sauce. 

         

Divide the dough into equal portions. Take each portion & give it a round flat shape. 

Heat 1-2 tbsp. oil in a pan & shallow fry them in batches till golden brown in color.

                         Drain on a tissue paper.

Serve them hot as an appetizer with sweet tamarind chutney, green chutney or tomato sauce. 

Egg Stuffed Raw Jackfruit Tikki

          
          Tikkis are an all time favourite appetizer or a tea-time snack. So how about some stuffed Tikkis made out of raw jackfruit and stuffed with boiled egg? I tried just the same as I was inspired to do so after watching a TV cookery show. 

          You can also substitute it with potato or potato-paneer combination. So do try them and enjoy with tomato sauce or green chutney. So check out an easy step by step pictorial recipe to prepare it.

• 1 small jackfruit, boiled & mashed
• 1 large potato, boiled & mashed
• salt to taste
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. raw mango paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. red chili flakes
• 1 tsp. red chili powder
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 2 boiled eggs, sliced
• oil to shallow fry

          Sprinkle a pinch of salt and pepper powder on the sliced eggs and keep aside.

         Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. 

         Then add the asafoetida, ginger-garlic paste and raw mango paste. Sauté till dry.

          Add the turmeric powder, salt and coriander-cumin powder. Sauté for a few seconds and add the chili flakes, followed by the boiled jackfruit, potato and kasuri methi.

          Mix everything well and keep frying on a medium flame. When almost done, add the red chili powder and mix well. When the moisture has dried up, take off the flame and set aside to cool.

          Divide the dough into equal portions. Take each portion and place a sliced egg in the centre and carefully cover and give it a round flat shape. 

          Make similar stuffed tikkis with the remaining dough and refrigerate for an hour. Heat 1 tbsp. of oil in a tawa / griddle and shallow fry them in batches till light brown in colour.

         Drain on a tissue paper and serve them hot with chutney or sauce. (Raw jackfruit can also be substituted with potato or potato-paneer mix).

         

                                  Boil potato & raw jack fruit.

                                  Mash them well.

                        Heat oil & temper with cumin seeds. Sauté for a few sec. Then add  
                        asafoetida, ginger-garlic paste & raw mango paste. Sauté till dry.

                   Add turmeric powder, salt & coriander-cumin powder. Sauté few seconds. 

                                  Add chili flakes.

                                  Then add boiled jackfruit, potato & kasuri methi.

                     Mix well & fry on a med. flame. When almost done, add chili powder. 

                        When moisture has dried up, take off the flame & set aside to cool.

                                  Sprinkle some salt & pepper powder over the sliced egg.

                    Divide dough into equal portions. Take each portion & place an egg 
                    slice in the centre & carefully cover. Give it a round flat shape. 

                    Make similar stuffed tikkis with remaining dough & refrigerate for an hour.

                       Heat 1 tbsp. of oil in a tawa & shallow fry in batches till light brown.

                               Serve them hot with chutney or sauce. 

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

          Chops or cutlets are a great tea-time snack or appetizers. I happened to come across this delicious recipe in one of the cookery shows, so decided to give it a try, but with some twist from my side.  So here it is - Echore Chingri Chop or Raw Jackfruit Prawns Cutlet. 

          You can substitute prawns with fried paneer, sausages, boiled egg, salami, fried chicken with cheese and create something new each time. Relish with kasundi, green chutney or tomato ketchup. So check out the step by step pictorial recipe to prepare this yummy delicacy.

• 1 small raw jackfruit, boiled & mashed 
• 1 potato, boiled & mashed 
• 1 onion, chopped 
• 1 tsp. ginger, grated 
• 2 green chilies, chopped 
• salt to taste 
• 1/2 tsp. turmeric powder 
• 1 tsp. red chili flakes 
• handful of mint leaves, chopped 
• 1-2 tbsp. kasundi (mustard sauce)
• 1/2 cup rice flour 
• 1 egg, beaten with a pinch of salt 
• 1 cup bread crumbs 
• few fried prawns 
• few cheese cubes 
• oil to deep fry

          Heat 1 tbsp. oil and sauté the boiled and mashed raw jackfruit till the moisture has evaporated. Keep aside to cool.

          In a bowl, mix together all the ingredients (starting from jackfruit to kasundi) into a dough.

          Take a portion of the dough and make a hollow in the centre. Place a prawn and a cheese cube and cover it in a round shape. Make similar chops with the remaining dough and keep aside.

          Take each chop and roll over some rice flour. Next dip in the beaten egg and roll in the bread crumbs. 

           Again dip in the egg and roll out in the bread crumbs second time. Keep aside. Follow the same procedure with the remaining chops.

          Heat oil and deep fry them few at a time on a medium flame till light golden in colour. Drain on a tissue paper and serve them hot with kasundi, green chutney or tomato ketchup.






Note-
1. Make use of mozzarella cheese, if possible and you can increase the quantity of it, if preferred.

2. Instead of prawns, you can also stuff with fried paneer, sausage, boiled egg, salami, fried chicken, etc. 

                  

                     Mix all ingredients (except oil, egg, prawns, rice flour, cheese &                                                           breadcrumbs) into a dough.

                  Take a portion of the dough & make a hollow in the centre. Place a prawn 
                  and a cheese cube & cover it in a round / oval shape. 
                        

                                  Make similar chops with remaining dough & keep aside.

                                  Roll them over in some rice flour. 

                                  Next dip in beaten egg &.....

                                 .......roll in bread crumbs. 

                                  Again dip in egg &...... 

                                 .......roll out in bread crumbs second time. Keep aside. 

                                  Follow same procedure with the remaining chops.

                        Heat oil & deep fry them on a medium flame till light golden in colour. 

                                  Drain on a tissue paper.

                             Serve them hot with kasundi, green chutney or tomato ketchup.

Macher Chop (Fish Cutlet - Bengali Style)

          Macher Chop or Fish Cutlet is a very simple and an easy to prepare recipe, that serves as perfect appetizers in any in-house party. They are usually made with Rohu or Bhetki fillet. They are coated with egg wash and bread crumbs and deep fried. 

          Potatoes can be used for the binding, but here I have used some brown bread and paneer. A very favourite snack, they are a common sight in almost all street corners in Kolkata. These yummy snacks are relished with ketchup, some onions and green chilies as accompaniment.

• 1 & 1/2  cups fish fillet, boiled & flaked
• 2-3 tbsp. paneer, grated
• 3 brown bread, soaked in water for a few seconds & squeezed
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 2 green chilies, chopped
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. garam masala powder
• 1/2 tsp. roasted cumin powder
• 2 cups bread crumbs
• 1 egg, beaten with a pinch of salt
• oil to deep fry

          In a bowl, mix together all the ingredients, except oil, egg and bread crumbs. Divide into equal portions and shape each into small round balls. Refrigerate for an hour.

          Dip each of the balls in the egg and coat with the bread crumbs. Heat oil in a deep pan and fry the chops, few at a time till golden brown in colour. Drain on a paper napkin and serve, hot with tomato ketchup.

                  Mix together all the ingredients, except oil, egg & bread crumbs. Divide into
                  equal portions & shape each into small round balls. Refrigerate for an hour.

                             Dip each of the balls in the egg and coat with the bread crumbs. 

                      Heat oil & fry the chops till golden in colour. Drain on a paper napkin.

                                  Serve, hot with tomato ketchup.