Name: Echore Chingri Chop (Raw Jackfruit Prawns Cutlet - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 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 paste); 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

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

Chops or cutlets are a great time snack or appetizers. So try 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.

Ingredients Serving: 6

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 paste)
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

Instructions

Heat 1 tbsp. oil and saute 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 / oval shape.
Make similar chops with the remaining dough and keep aside.
Roll them over in 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.
Serve them hot with kasundi (if available), green chutney or tomato ketchup.

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