Tuesday, July 16, 2013

Jackfruit Seeds Chop

Jackfruit seeds: 500 gm 
Potatoes: 2 big or 3 medium
Onion: 2 medium
Ginger: 2” piece
Garlic: 6-7 fat cloves
Fennel seeds: 1 tbsp
Cumin seeds: 11/2 tbsp
Green cardamoms: 4 no.s
Dry red chilies: 6-7 or as per your taste
Turmeric powder: ½ tsp
Roasted peanuts: ¼ cup
For the coating:
Cornflour: 2 tbsp/ 1 egg
Oil for deep frying

1.Remove the outer white tough skin from the seeds. Wash it thoroughly under running water. Boil these with the potatoes and little salt. The seeds should become soft.

2.Mash the seeds and the potatoes while still warm. There should not be any lumps.

3.Peel and cut the onion, garlic and ginger in chunks. Place these with the seeds, cardamoms and dry red chilies in a mixer and pulse for a couple of seconds. Or alternatively just roughly pound the spices in a mortar and pestle. The ground spices should be very coarse.

4.Mix the spices with the mashed seeds. Add sugar and salt to balance the taste. Mix n the turmeric.

5.Heat a tbsp of oil in a non-stick pan and fry this mixture on very low flame. Continuously stir the mixture to avoid sticking and burning at the bottom. After 5-6 minutes the mixture would be dry and will leave the sides of the pan. Keep on cooking for another 3-4 minutes or till you see oil oozing out from the mixture. Mix in the crushed roasted peanuts, Switch off and cover. Let it cool completely.

6.In the mean time prepare the batter by making a smooth but thin batter with cornflour and 1/3 cup water. Add a pinch of salt to it.

7.Once the prepared seeds are soft, take a handful of the mixture and shape them as you wish. The usual shape is like flattened rounds or balls.

8.Once you finish the whole mixture, heat the oil.  Once the oil is hot decrease the flame.

9.Dip the chops in cornflour batter; roll them in breadcrumbs and fry on low flame till golden on both sides. Take out with a slotted spatula.

Serve hot with salad and sauce.

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