Echor Chingri Chop / Young Jackfruit and Shrimp Cutlets!

Updated: May 24, 2021

Enchor (Green jack fruit ) and shrimp are an awesome combo. Shrimp adds more flavor to it. But if you want to make a complete veggie version, just do not add the shrimp. Cutting green jack fruit is a little tricky and I showed how to cut green jack fruit in my last recipe. Please check it there in case.


For this, you need fresh tender green jack fruit. If you do not have it, take the canned jackfruit and drain the water and use it. Fresh jack fruit is the best for this recipe, as the canned jack fruit pieces stay in the vinegar water in the can, it may have a little tangy taste to it.


Prep Time: 20 minutes Cook Time: 40 minutes

Servings: 10 pieces


Ingredients:


500 grams boiled green jack fruit

150 grams boiled potato

150 grams chopped small boiled shrimps (shelled and cleaned)

2 teaspoons cumin powder

2 teaspoons coriander powder

1 teaspoon garam masala powder

1 teaspoon chili powder

1/2 cup onion (chopped)

1 teaspoon grated ginger

2 chopped green chilis

1/4 cup chopped coriander leaves

1 teaspoon salt or according to your taste

1/2 teaspoon ground black pepper

2 eggs

1 cup bread crumb

1 cup all-purpose flour

oil to fry


Methods:


Take the fresh green jack fruit pieces and boil them with a little salt and turmeric powder until they are cooked and soft.

Drain the water and take them in a big bowl.

Take the boiled potato and smash them together.


When both the boiled jackfruit and the potato are smashed well add all other spices.

Add cumin powder, coriander powder, garam masala powder, chili powder, grated ginger, chopped green chilis, chopped coriander leaves.

Then add chopped onion to it.

Then add chopped boiled shrimp to it and mix well.


  • Take a scoop of the spice smashed jack fruit, potato, and shrimp mixer and make a cutlet shape.

  • Take all-purpose flour on a plate and keep it aside.

  • Break the eggs and mix with a tablespoon of water and keep it aside.

  • Take bread crumb and season it with salt and pepper and keep it aside.

  • Then first dredge the cutlets in all-purpose flour, then dip it in an egg mixer, and next coat it with bread crumbs. Keep it aside for fry.

  • In the same process, make all of them.

Take oil in a deep frying pan and fry the cutlets in medium heat for 2 to 3 mins each side or until they are golden brown.



Serve hot with ketchup and hot sauce and a cup of hot tea.




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