Raw Jackfruit Kofta Recipe

 

One of my favourite vegetables, raw jackfruit (kathal or echor) has many health benefits too. This Raw Jackfruit Kofta Curry Recipe is a seasonal delicacy that is enjoyed all over India.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I love to cook it in a style that is similar to the Bengali echorer kofta curry recipe. Tender jackfruit works best for this recipe.

You may cook the curry in various ways but I like to add onions in this gravy.

 So, while jackfruit is in season, make the most of it. 😊

 

RAW JACKFRUIT KOFTA CURRY        Makes 12 to 15 koftas

Ingredients:

FOR THE KOFTAS

Raw Jackfruit / Kathal (steam cooked) – 200g

Potato (steam cooked) – 2 (medium sized)

Gram Flour / Besan – 2 to 3 tbsp

Bread slices – 1 or 2

Salt – to taste

Vegetable Oil – for deep frying

 

DRY SPICES

Coriander powder – ½ tsp

Chaat Masala powder – ½ tsp

Garam Masala powder – ¼ tsp

Red Chili flakes – ½ tsp

Dried Fenugreek leaves/Kasuri Methi powder – ¼ tsp

 

ONION MASALA

Onion (finely chopped) – 1 (small)

Ginger (grated) – ¼ tsp

Garlic (grated) – ¼ tsp

Vegetable oil – ½ tbsp

Salt – a pinch

 

FOR THE GRAVY

Cumin seeds – ½ tsp

Onion (grated) – 1 (small)

Ginger (grated) – ½ tsp

Garlic (grated) – ½ tsp

Fresh Tomato paste – 4 tbsp

Oil in which koftas were fried – 3 to 4 tbsp

Sugar – ½ tsp

Salt – a pinch

Clarified butter /Ghee – 1 tsp

Coriander greens (chopped) – 1 tbsp

MASALA PASTE

Coriander powder – 1 ½ tsp

Cumin powder – ¾ tsp

Turmeric powder – ½ tsp

Chaat Masala powder – 1 tsp

Garam Masala powder – 1/3  tsp

Kashmiri Red Chili powder – ½ tsp

Water – as required

Method:

1.    For the ONION MASALA, heat the oil and add in the chopped onions. Cook till lightly coloured. Add in the salt, ginger, and garlic. Cook briefly till the raw smell goes away. Keep aside to cool completely.

2.    To make the koftas: In a large bowl, add in the cooked jackfruit, one cooked potato, 2 tablespoons of besan, the ONION MASALA and the DRY SPICES. Mash up and mix well. Season with salt. Add in a slice of bread and more potato if you feel the need. Mix again.

3.    Oil your palms. Divide the mixture into equal portions and shape into smooth balls.

4.    Deep fry the kofta balls in hot oil till they are lightly browned. Remove from heat and keep aside to cool.

5.    FOR THE GRAVY: Mix all the ingredients for MASALA PASTE and keep ready.

6.    Heat the kofta oil and add in the cumin seeds as tempering. Next, add in the grated onion, season with salt, and cook till lightly coloured. Add in the ginger and garlic. Cook briefly before adding in the MASALA PASTE. Add in a few tablespoons of water and cook till the oil separates.

7.    Pour in the tomato paste. Season with sugar and salt. Cook till the oil separates all over. Add in 1 ½ cups of water and bring it to a boil. Drop in the kofta balls. Cover and cook on low to medium heat for 5 minutes.

8.    Finish with the ghee, a sprinkling of garam masala and coriander greens.

9.    Garnish with more coriander greens. Serve hot with rice, roti or paratha.

© Rinki’s Kitchen