Crispy Young Jackfruit Cutlets (Sri Lankan Polos Cutlets)

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 Sri Lankan Polos Cutlets are one of the most iconic and loved evening snacks in Sri Lanka. Made using boiled young jackfruit, spices, potatoes, and a crispy breadcrumb coating, these cutlets are a favourite for tea time, school events, and family gatherings.

If you’re looking for an easy, delicious, and authentic Polos cutlets recipe, this guide walks you through everything—ingredients, step-by-step instructions, tips, and serving ideas.

What Are Polos?

Polos cutlets are a type of Sri Lankan jackfruit cutlet made with young jackfruit (polos). They have a meat-like texture, making them a great vegetarian snack that’s still hearty and satisfying. 


Jackfruit with so many versions

 Normally we take very young jackfruit as polos before the seeds shows up. Later on when jackfruit grows more we call it kos. When it still have the white color but with tiny seeds we make kos mallun.(shredded jackfruit combined with scraped coconut and spices) . When it is fully grown and have the harder seeds and yellowish color we either boil it and eat or cook it as a curry with spices and coconut milk. When jackfruit ripens, it transforms into a beautifully fragrant, sweet fruit that’s perfect to enjoy on its own. Its mouth-watering aroma and flavour are truly unique.

Ingredients for Polos Cutlets

Main Ingredients

  • 2 cups boiled young jackfruit (polos) – shredded

  • 2 medium potatoes, boiled & mashed

  • 1 large onion, finely chopped

  • 2–3 green chillies, chopped

  • 1 tbsp ginger-garlic paste

  • A handful of curry leaves, chopped

  • Pepper and Salt to taste

  • 1 tbsp lime juice


jackfruit and potato ready for the paste

chopped onion, curry leaves, green chili and garlic and ginger paste


For Crumbing

  • Flour, water, salt and turmeric (Vegetarian) or 1 beaten egg 

  • Breadcrumbs


For Frying

  • Oil (preferably coconut oil)


How to Make Polos Cutlets – Step-by-Step Guide

1. Prepare the Young Jackfruit (Polos)

Cut the young jackfruit into large pieces and boil it until soft. I use a pressure cooker for this because it helps me get soft well boiled jackfruit faster. Apply some oil into the knife to prevent it getting sticky and also add a little bit of oil to the water when boiling also. Carefully run your knife just under the thick, spiky, green outer skin, following the curve of the fruit and remove it.
Drain it well and shred or mash until it resembles a soft, fibrous mixture.

This is the base of your Sri Lankan jackfruit cutlets.

Jackfruit after boiling with the outer skin






2. Make the Filling

  1. Heat 2 tbsp of oil in a pan.

  2. Add onions, green chillies, and curry leaves; sauté until soft.

  3. Add ginger-garlic paste and fry until fragrant.

  4. Add salt and pepper and mix well.

  5. Add shredded jackfruit and mashed potatoes.

  6. Season lime juice.

  7. Cook for a few minutes until everything combines well.

  8. Allow the mixture to cool completely.

This creates the flavour-packed filling of your polos cutlets.

3. Shape the Cutlets

Take small portions and roll them into balls or oval cutlets. Do not worry much about the shape there is a trick to get the perfect round shape that I will show you later.
Lightly oil your palms to avoid sticking.



4. Crumb Coat the Cutlets

  1. Dip each cutlet in beaten egg (or flour paste).

  2. Roll in breadcrumbs until fully coated.

  3. For extra crispiness, do a second crumb coat.

Double-coating helps your jackfruit cutlets fry more evenly.

Dip in the flour paste

Roll on bread crumbs


Ready to fry


5. Deep Fry Until Golden

Heat oil on medium flame in a frying pan.
Fry the cutlets until they turn golden brown and crispy.
Drain on kitchen paper to remove excess oil.

How to Serve Polos Cutlets

Serve warm with:

  • Tomato ketchup

  • Chilli sauce

These make the perfect Sri Lankan evening tea snack or a simple party appetizer.


 Expert Tips for the Best Polos Cutlets

  • Mixture too soft? Add breadcrumbs to tighten.

  • Want healthier cutlets? Air-fry at 200°C for 15 minutes.

  • Spice lover? Add extra chilli flakes.

  • Hosting guests? Make in advance and freeze—fry when needed.

  • To keep the crispiness : Add a little corn flour to the flour paste.

  • To get perfect round balls after rolling them on bread crumbs put them into a round bowl and move it in small circles.


Why This Polos Cutlets Recipe Works

  • Authentic Sri Lankan spices

  • Beginner-friendly steps

  • Uses simple, affordable ingredients

  • Perfect crispy texture

  • Vegetarian-friendly option


Frequently Asked Questions (FAQ)



1. Can I use canned young jackfruit?

Yes, but boiling for a few minutes helps soften and remove brine flavour.

2. Are Polos cutlets vegetarian?

Yes—just replace the egg with a flour-water paste.

3. Can I bake Polos cutlets?

Absolutely. Bake at 200°C for 18–20 minutes for a healthier version.

4. Can I freeze Polos cutlets?

Yes, freeze after crumb coating. Fry directly from frozen. You can keep them in freezer for a week.

Crispy Young Jackfruit Cutlets

Ingredients:

  • 2 cups boiled young jackfruit (polos) – shredded

  • 2 medium potatoes, boiled & mashed

  • 1 large onion, finely chopped

  • 2–3 green chillies, chopped

  • 1 tbsp ginger-garlic paste

  • A handful of curry leaves, chopped

  • Pepper and Salt to taste

  • 1 tbsp lime juice

  • Flour, water, salt and turmeric (Vegetarian) or 1 beaten egg
  • Breadcrumbs
  • Oil (preferably coconut oil)

Instructions:
1. PREPARE THE JACKFRUIT

Peel and cut young jackfruit into large pieces. Boil in salted water (or pressure cook) until soft. Drain well and shred or mash into a fibrous texture.

2. MAKE THE FILLING

Sauté onions, green chillies, curry leaves, and ginger-garlic paste until fragrant. Add the shredded jackfruit and mashed potatoes. Season with salt, pepper, and lime juice. Mix well over heat, then let it cool.

3. SHAPE & COAT

Roll the mixture into small balls. Dip each ball into beaten egg (or flour paste), then roll thoroughly in breadcrumbs. For extra crunch, repeat the coating twice.

4. FRY

Deep fry in hot oil on medium flame until the cutlets are golden brown and crispy. Drain on paper towels before serving.

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