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Karan's Raw Jackfruit Cutlets
Makes: 10 to 12 pieces
Excerpted from Hoppers: The Cookbook: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond by Karan Gokani. Copyright © 2022. Available from Hardie Grant Publishing.
I ate these jackfruit cutlets while travelling with a group of our chefs from Kandy to Nuwara Eliya, at a local Hela Bojun food court in Peradeniya. These food courts are run by the Ministry of Agriculture and are amazing spots to try local delicacies cooked by women entrepreneurs. I make them an obligatory pitstop on any routes we take across the country. There, the women rent a stall and showcase a dish or two each, all freshly cooked. They pay a nominal rent and take home all the remaining revenue. What a great model this is! Plus, as a tourist, it’s one of the few opportunities to experience true home-style food outside of someone’s house.
Like kids in a candy store we went around and tried one of each dish, and then some! The food was all exceptional, but this polos cutlet was a standout dish. The charming lady making it was kind enough to talk us through her recipe, which inspired us to create our own version, below.