Echorer Chop (Jackfruit Croquettes) is a Bengali delicacy, a popular snacking item, especially in summer when we get raw, tender jackfruits in bounty. With a little effort you too can make these croquettes at home. They’re delicious in taste, and loved by all.
The raw croquettes can be stored in a ziplock bag in the freezer for upto 2 months. Whenever you wish to eat, take them out from the freezer, fry and serve. So whenever you’re making this, do an extra batch, freeze, and enjoy later.
The recipe is quite easy to follow, if you’re making this for your family and friends then don’t forget to share your experience with me. 🙂
Echorer Chop / Jackfruit Croquettes
Echorer Chop (Jackfruit Croquettes) is a Bengali delicacy, a popular snacking item that is loved by all. Make this summer-special snack by following this easy recipe.
Ingredients
- 500g- Raw jackfruit / Echor
- 4- Boiled Potatoes, medium-sized
- 2- Onion, medium-sized (chopped)
- 4-5- Green chillies, sliced (adjust according to your preference)
- 1 tbsp- Garlic paste
- 1 tbsp- Ginger paste
- 1 tsp- Cumin powder
- 1 tsp- Coriander powder
- 1 tsp- Kashmiri mirch powder or Red Chilli powder
- ½ tsp- Turmeric powder
- ½ tsp- Garam masala powder
- 1 tsp- Roasted Cumin seeds powder (read notes)
- Salt to taste
- ½ tsp- Sugar
- 80ml / 1/3 cup- Mustard oil
For tempering
- 2- Bay leaf / Tej pata
- 2- Dry red chillies (broken into halves)
- ½ tsp- (broken into halves)
For coating and frying
- ½ cup- Besan / Gram flour
- Salt to taste
- Water as required
- Savoury powdered rusk, or fresh breadcrumb, or powdered corn flakes to coat the Croquettes (Chop)- Any of these will work
- Vegetable oil for frying
Instructions
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Cut raw jackfruit into cubes, wash well. Now in a pressure cooker, boil the jackfruit pieces with enough water (water level should be up about 1″ from the jackfruit pieces). Turn off the heat after 2 whistles. When the pressure has reduced, open the cooker and drain the boiled jackfruit pieces over a strainer, keep aside.
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Mash the boiled potatoes and keep aside.
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Heat mustard oil in a deep frying pan or kadai (nonstick preferably). Temper with bay leaves, cumin seeds and dry red chillies.
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Next, add the chopped onions and little salt, sauté over medium heat until light brown in colour.
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Add ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder, green chillies, turmeric powder, and salt. Add a few tbsp of water, mix and stir over medium heat until the masala starts leaving oil (1-2 minutes).
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Now add the boiled jackfruit, mix well, cover and cook over low heat for 10-12 minutes. Keep stirring in between.
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Add ¼ cup of water, mix well and mash the jackfruit mixture with a masher.
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Next, add the mashed potatoes, garam masala powder, roasted cumin seeds powder and sugar, mix well. Keep cooking uncovered over low heat for 2-3 minutes more. The Jackfruit Croquettes mixture is done now. Remove from the heat and transfer to a plate.
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Discard the bay leaves from the croquette mixture and start making the croquettes from the warm mixture, keep them aside.
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In a bowl, add besan, salt and water, whisk well to form a lump free thin batter. Dip each croquette (chop) in this besan batter and then roll into the bread crumbs. Repeat the steps again for dipping and rolling.
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Heat 1 cup of vegetable oil in a deep frying pan. Fry the croquettes over medium heat until golden brown. Drain on paper napkins.
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Serve Echorer Chop / Jackfruit Croquettes immediately with kasundi or tomato ketchup and some sliced onions on the side, enjoy!
Recipe Notes
For the roasted cumin seeds powder, dry fry the cumin seeds over medium heat until one shade darker in colour. Cool and make a fine powder of it in a food processor.
Watch the Echorer Chop recipe video below to understand how to make it easily:
