Monday, 16 April 2012




     1)    Fleshy pulp jackets of fully mature unripe jackfruit – 30 Nos. (for cutting tips, see my crispy jackfruit chips recipe)

     2)    Chickpea flour – 300 gm.
     3)    Hot red chili powder – 1 teaspoon
     4)    Asafoetida powder – ¼ teaspoon
     5)    Cumin seeds – ½ teaspoon
     6)    Turmeric powder – ½ teaspoon
     7)    Tender curry leaves – 3 sprigs
     8)    Salt – 1¼ teaspoons
     9)    Any cooking oil – to deep-fry

To prepare the batter:

          Put the chickpea flour, the two chili powders, the asafoetida powder, the turmeric powder and the salt into your food processor or blender. Pour in just enough water and blend to the consistency of pancake batter. Transfer to a bowl and tip in the cumin seeds and the curry leaves (plucked from their sprigs). If the curry leaves are bigger or not too tender, chop them finely before you tip them in.

          Mix in nicely and taste. Add more salt or chili powder if required (see tip at the bottom of this recipe).

To deep-fry:

          If the pulp is larger, cut it lengthwise into two halves. Take care to remove the seed together with the thin skin that covers it. Set a wok on high heat and pour in the cooking oil. Once the oil is hot and just about to smoke, dip the jackfruit flesh in the bowl or batter and roll it around so as to cover it fully. Release the coated flesh one by one gently into the hot oil, taking care not to overcrowd the wok (you do not want the tempuras to stick together).

          Stir gently so as to fry all sides evenly. After two minutes, lower the heat to medium for the jackfruit takes some time to cook nicely within its thick jacket. Stir frequently. As soon as the chickpea flour jacket starts to change colour (becomes slightly brownish), it is time to lift out the jackfruit tempura.

          Drain off all the excess oil and serve fresh and hot with tea or with coffee. Be sure to try this simple snack. You will love it!


          Try adding a couple of very finely chopped hot green chilies to the batter for greater flavor and taste

No comments:

Leave a Comment

Related Posts Plugin for WordPress, Blogger...

Follow us by Email and never miss a new recipe!