JACKFRUIT TEMPURA
A DELICIOUS TEATIME SNACK
Ingredients:
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!
Enjoy!!!
Tip:
Try adding
a couple of very finely chopped hot green chilies to the batter for greater
flavor and taste
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