Schezwan Echor Kofta is an innovative Bengali-Chinese fusion dish that combines tender jackfruit dumplings with a spicy, tangy Schezwan-style sauce. The koftas are made with a flavourful mix of boiled jackfruit, potatoes, and aromatic spices, with a gooey cheese centre. Fried till crisp and golden, they are then simmered in a bold sauce featuring roasted tomatoes, garlic, and a medley of fiery spices. This unique recipe is a must-try for fans of both Bengali and Indo-Chinese cuisines.
Sunrise tip: For a crispier coating, double-dip the koftas in the cornflour slurry and breadcrumbs before frying.
Time: 20 minutes
Boil the jackfruit in water with a little Sunrise Haldi Powder until tender. Drain and allow to cool slightly. Cut the boiled jackfruit into small cubes and set aside.
Time: 15 minutes
In a separate pot, boil the potatoes until fully cooked. Drain the water and let the potatoes cool. Once cool enough to handle, peel and grate the boiled potatoes. Set aside.
Time: 10 minutes
Place the tomato and garlic cloves on a hot griddle or pan. Roast, turning occasionally, until the skin is charred on all sides. Remove from heat and let cool slightly. Blend the roasted tomato and garlic into a smooth paste. Set aside.
Time: 5 minutes
Soak the dried red chillies in a bowl of warm water for 10-15 minutes to soften. Drain the water, then blend the softened chillies into a fine paste. Set aside.
Time: 2 minutes
In a small bowl, mix 2 tablespoons of cornflour with enough water to make a thick, lump-free slurry. Set aside.
Time: 10 minutes
In a large mixing bowl, combine the boiled and cubed jackfruit, grated boiled potatoes, Sunrise Saunf, Sunrise Ajwain, chopped green chillies, chopped raisins, ginger paste, 1 tablespoon of the prepared red chilli paste, sugar, and salt to taste. Mix well until all the ingredients are evenly incorporated.
Time: 15 minutes
Divide the jackfruit-potato mixture into equal portions. Take one portion and flatten it on your palm. Place a small cheese cube in the centre and fold the mixture around it, shaping it into a round kofta. Repeat with the remaining portions until all the koftas are shaped.
Time: 20 minutes
Dip each kofta in the prepared cornflour slurry, then roll it in the breadcrumbs until fully coated. Repeat this process for all the koftas. Heat oil in a deep pan or kadai. Once hot, carefully add the breaded koftas in batches and fry until golden brown on all sides. Remove with a slotted spoon and set aside on kitchen paper to drain excess oil.
Time: 15 minutes
Heat some oil in a pan. Add the sugar and let it caramelise slightly. Stir in the Sunrise Haldi Powder and Sunrise Black Pepper seeds. Add the prepared roasted tomato-garlic paste and sauté for 2-3 minutes. Mix in the remaining red chilli paste, ginger paste, tomato sauce, soy sauce, Sunrise Kashmiri Mirch Powder, Sunrise Kali Mirch Powder, and salt. Pour in a splash of water and simmer for 5 minutes. Stir in 1 tablespoon of the cornflour slurry to thicken the sauce slightly.
Time: 5 minutes
Once the Schezwan sauce comes to a gentle boil, add the fried koftas. Gently toss to coat the koftas evenly in the sauce. Simmer for another minute. Remove from heat and squeeze in the lemon juice. Give it a final stir.
Serve the Schezwan Echor Kofta piping hot with steamed rice. Garnish with chopped spring onion greens and enjoy!
Side Dish: Vegetable fried rice, Chilli garlic noodles