How to make succulent Echor-er Cutlet

Picture Courtesy: A Homemaker's Diary

Echor is a fruit which is native to the palate of Bengali’s. Its versatility lies in the fact that it can be eaten both ripe and raw, and as a result, there are a variety of recipes pertaining to the experimentative taste of the jackfruit.

Here, we give you the formula to making mouth-watering Echor-er Cutlet.


  1. 1½ cups of boiled jackfruit (echor)
  2. 1 cup fried potato cubes
  3. 1 tbsp chopped onions
  4. 1 tsp chopped green chillies
  5. ½ tsp chopped ginger (ada)
  6. A pinch of turmeric powder (holud)
  7. ½ tsp cumin seeds powder (jeera)
  8. ½ tsp garam masala
  9. ¼ cup cornflour
  10. Salt to taste
  11. Bread crumbs for coating
  12. Oil for cooking


  1. Combine the fried potatoes and jackfruit and mash it well. Keep aside.
  2. On a broad non-stick pan, heat the oil. Add the onions, green chillies and ginger. Sauté till the onions turn brown.
  3. On top of that, add the fried potatoes and jackfruit mixture, mix well and sauté for 2 more minutes.
  4. Add turmeric powder, cumin seeds, garam masala and salt to taste, and mix it well and cook for 2 more minutes.

    mashed potato and other - Bethica's Kitchen Flavours

    Picture Courtesy: Bethica's Kitchen Flavours
  5. Remove the mixture from the flame and cool it completely.
  6. Divide the mixture into 2 equal portions, and shape them into diamond shaped cutlets.
  7. Mix the cornflour in ½ cup of water to make a smooth and thick batter.
  8. Heat oil on a kadhai, and fry the cutlets, after you have evenly coated them in cornflour and breadcrumbs. Deep fry till the cutlets are golden brown and crisp from every side.

    deep frying of cutlet - Bethica's Kitchen Flavours

    Picture Courtesy: Bethica's Kitchen Flavours
  9. Drain the excess oil on an absorbent paper.
  10. Serve hot with tomato ketchup or dhania chutney.

    Cutlet - Cooking isn't Rocket science

    Picture Courtesy: Cooking isn't Rocket science