Name: KATHAL CHOP/JACKFRUIT CHOP recipe by Mukti Sahay at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Kathal / jack fruit - 250 gms; Potatoes - 4 big; Ginger,garlic paste - 1 tsp; Chopped onion - 1; Jeera seeds - a pinch; Red chilli powder - 1/2 tsp; Coriander powder - 1 /2 tsp; Turmeric powder - 1/2 tsp; Amchur powder - a pinch; Salt - to taste; Oil - 1/2 cup; Corn flour - 1 tsp; Poppy seeds - 2 tbsp for coating; Chopped coriander leaves - 1 tbsp

Ingredients Serving: 2

Kathal / jack fruit - 250 gms
Potatoes - 4 big
Ginger,garlic paste - 1 tsp
Chopped onion - 1
Jeera seeds - a pinch
Red chilli powder - 1/2 tsp
Coriander powder - 1 /2 tsp
Turmeric powder - 1/2 tsp
Amchur powder - a pinch
Salt - to taste
Oil - 1/2 cup
Corn flour - 1 tsp
Poppy seeds - 2 tbsp for coating
Chopped coriander leaves - 1 tbsp

Instructions

Cut the kathal into pieces. Pressure cook kathal and potatoes with one cup of water.
After one whistle switch off the gas.
Drain water and keep aside.
Mash the kathal seeds and potatoes separately.
Heat oil in a wok, add jeera seeds to crackle.
Add onion and saute for one minute.
Add ginger, garlic paste, and all spices and saute for 4 - 5 mins.
Add kathal, salt and coriander leaves and mix well
Now stuffing is ready.
Add salt and corn flour in mashed potatoes and mix well.
Fill the kathal stuffing in the potatoes dough.
Shape each ball into flat patties of medium thickness.
Coat them in poppy seeds and deep fry in hot oil until golden in color.
Flipping once in between.
Always cook on medium flame.
Drain extra oil on a paper napkin.
Serve hot with sauce.

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