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.
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.
Mash the boiled potatoes and keep aside.
Heat mustard oil in a deep frying pan or kadai (nonstick preferably). Temper with bay leaves, cumin seeds and dry red chillies.
Next, add the chopped onions and little salt, sauté over medium heat until light brown in colour.
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).
Now add the boiled jackfruit, mix well, cover and cook over low heat for 10-12 minutes. Keep stirring in between.
Add ¼ cup of water, mix well and mash the jackfruit mixture with a masher.
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.
Discard the bay leaves from the croquette mixture and start making the croquettes from the warm mixture, keep them aside.
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.
Heat 1 cup of vegetable oil in a deep frying pan. Fry the croquettes over medium heat until golden brown. Drain on paper napkins.
Serve Echorer Chop / Jackfruit Croquettes immediately with kasundi or tomato ketchup and some sliced onions on the side, enjoy!
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.