Jackfruit seed cutlets are a nutritious and delicious snack option! They are loaded with protein, fiber, and essential nutrients from the jackfruit seeds, making them a healthy choice. Jackfruit seeds are versatile. They can be boiled, roasted, or ground into flour for use in recipes like curries, cutlets, soups, and even desserts.

Here is an easy winter recipe you can try using stored jackfruit seeds.

Ingredients:

1. Jackfruit seeds – 25-30
2. Potato – medium size -1
3. Carrot- grated -2
4. Onion- finely chopped-1
5. Ginger- grated-1 inch
6. Red chili powder – 2 tsp
7. Green chili – finely chopped – 1 or 2
8. Cumin powder – 1 tsp
9. Garam masala – 1 tsp
10. Curry leaves-  few
11. Coriander leaves – finely chopped – 2 Tbsp.
12. Breadcrumbs- ¼ cup
13. Hing-1/4 tsp
14. Salt -as per taste
15. Oil – for frying

Preparation:

1. Prepare jackfruit seeds: Boil the jackfruit seeds in salted water for about 15-20 minutes until soft. Peel the outer skin and grind the seeds into a coarse paste.
2. Mix the ingredients: In a mixing bowl, combine the jackfruit seed paste, mashed potatoes, onions, carrot, green chilies, coriander leaves, grated ginger, hing and all the spices.
3. Add salt and mix everything well. Adjust seasoning as needed.
4. Add a little bit of breadcrumbs for binding if the mixture feels too sticky.
5. Shape the cutlets: Take small portions of the mixture and shape them into patties or cutlets.
6. Coat and fry: Roll the cutlets in breadcrumbs to coat evenly.
7. Heat oil in a pan and shallow fry the cutlets on medium heat until golden brown and crisp on both sides.
8. Drain excess oil from cutlets by placing them on paper towels. Serve hot with mint chutney, ketchup, or tamarind-date chutney.

Image credit: Image by Kavinda F from Pixabay (Free to use under Pixabay content license) & Gharouni, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons (Jackfruit seeds)