“Kadgi Vada (Raw JackfruitTikki)” Served with Raw Mango-Curry Leaves-Garlic Chutney And Tomato Ketchup (Store Bought) along with Gajar (Carrot) Ginger Ale … Delicious-Crispy fried tikkis / fries / ambado / vada / Chettambados prepared out of Kadgi / Raw Jackfruit and Chana dal … Tastes awesome as a snack along with chutney and a coolant … Yummy Yumz …
** Come winter season and the craving for vadas or similar fried delicacies start tempting me. The market are flooded with lots of fresh vegetables and fruits. I want to try out so many dishes, but somehow never find the time. I am always in short of time for Editing / Blogging. This year I had decided to cut down work as it is becoming too hectic. Attending to business, home, cooking new dishes, photography, editing, blogging and above all my newly started food group are all eating on my time and I have absolutely no time to read my collection of books. They are sitting there untouched for over a year now. But then my love for cooking and blogging makes me go back into kitchen and enjoy my new dishes. Ideas always keep cropping on mind even at night sometimes and I get up at times to jot them on short on my note book so that I do not forget when I get up in the morning. The joy I see when my friends eat and appreciate makes it all worthwhile. My quest for new methods and innovations, twist to existing recipe is well known to my family and friends. They keep pulling my legs as to what will be the next on list. And this keeps me going with more enthusiasm.
** Vada / Ambado / Chettambado / tikkis are all a favorite among GSB / Konkani Saraswat’s snack / side dish that is usually served at tea time or at lunch time too along with Dalitoy (Spiced Tuvar Dal) and Sheetha (Rice). This is similar to dal vada. Chana dal is soaked and then ground coarsely. Spices etc; are added to the same and mixture is deep fried to get crispy vadas. Onions are also added sometimes to this by finely chopping the same. I have already posted many types of vada’s frequently with some variations or with addition of different veggies. So here I have added raw jackfruit / kadgi pressure cooked and mashed and mixed with the coarsely ground chana dal and rice flour. The result is an awesome crispy vada with soft center nice to bite on especially on a rainy day. I served with Raw Mango-Curry Leaves Ginger Chutney and some ketchup along with Carrot-Ginger Ale. All three dishes are my new concoction and I loved them very much. Do try out the chutney and coolant too, will share the link at the bottom of the recipe. As for the Vada’s I assure you your family is sure to love them.
** Ingredients :
Raw Jackfruit / Kadgi : 250 gms
Chana Dal / Bengal Gram Dal : 2 cups
Rice Flour : 2 tblsp
Red Chilly Powder : 2 tblsp
Haldi Powder : ½ tsp
Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing / Asafoetida Powder : 1tsp
Kashmiri Red Chillies : 2-3
Tamarind : Small marble sized.
Curry Leaves : 8-10 chopped finely
Salt to taste
Oil for deep frying.
** Wash and soak chana dal in plenty of water for 2 hrs. Drain well; the excess water should be completely drained off. So put it in a colander for 25-30 minutes for the water to drain off properly.
** Cut the raw jackfruit / kadgi into small pieces and rinse it well. Put it in a pressure cooker pan along with a cup of water. Pressure cook on medium heat for one whistle. Remove and keep it aside for the pressure to fall on its own.
** Note : I have written in detail about cutting of raw jackfruit and how to cook it in pressure cooker etc. before in this Blog for Kadgi Chakko recipe. I will not repeat it again here, but will share the link at the bottom of the recipe. Do check out the link for procedure steps and pictures.
** Once the pressure in the cooker has fallen and you are able to open the lid, open and allow the raw jackfruit to cool for a few minutes (2-3 mins). Now with the help of the back of a rounded stone or weight or a veggie masher crush the cooked raw jackfruit pieces to separate the segments. It easily does get crushed. Put it in a wide stainell steel bowl and keep it ready aside.
** Soak the tamarind in half cup of warm water for 10 minutes and squeeze out the pulp. Strain and keep this ready aside.
** In a mixer grinder add in the red chillies and run the machine for a minute. The red chillies will be coarsely powdered. Now add in the drained chana dal leaving a handful aside to be added on later into the food processor grinder or mixer. Grind the chana dal to a coarse paste. Do not add in any water. If absolutely necessary just sprinkle some while grinding. The paste should be rava like grainy texture and should come to binding consistency when rolled in palm.
** Add the ground chana dal to the mashed raw jackfruit in the bowl. Now add in the soaked and reserved chana dal, rice flour, hing water, chilly powder, haldi powder, tamarind water and the curry leaves. Add salt to taste and mix all ingredients into a rolling consistency. Do not add water. You should be able to prepare small tikki / vada shape out of them without them breaking open or giving cracks.
** Note : If you still find it a difficult to bind you can keep the mixture in fridge for 15-25 minutes and then try out the same. This step helps the mixture to dry out a bit and will make giving shape easier. However, I have not kept it in the fridge as with practice you will learn to gently roll it between palms.
** To Made Tikki / Ambado : Take about 2 tblsp of mixture in hand, roll it to a smooth ball shape, and gently press it to fatten evenly. No cracks should appear. If they do that means the mixture in too dry. Sprinkle some water, mix well, then shape into balls, and flatten them. Prepare 6-7 and keep them ready on a plate.
** Note : I prepared a few into round flattened tikki shapes and a few into vada with a hole in the center. You may prepare the Vadas into any shapes that you desire. The easiest one is round shaped and flattened so that it does not crumble while leaving them in hot oil. It is absolutely necessary to check that the bound tikki is tight in shape.
** To prepare Vada shape : just roll them tightly into a ball and flatten it a bit, no cracks should appear. Now dip your index finger into water and then make a hole through the center of the tikki and you will get vada shapes. It’s easy, by dipping your hand in water it gives smooth texture and easily makes a hole too.
** For Deep Frying : Heat plenty of oil for deep-frying in thick bottomed Iron kadai or any other you usually use. While the oil is getting heated prepare the vadas into desired shapes and keep it ready. When the oil reaches smoking point, lower the heat to minimum and wait for 4-5 minutes. Add in tikki / vadas gently each at a time, do not overcrowd the kadai as there should be enough space for the vadas to get evenly fried. Raise the heat to medium and fry evenly till crispy on all sides It takes about 8-10 minutes.
** Remove with the help of a slotted spatula, drain off excess oil and put it on an absorbent paper for the excess oil to drain off completely. Prepare the remaining mixture in similar way in batches to make the vadas. You can put the mixture in a airtight box and store in the fridge to fry them hot for later use too.
** “Kadgi Vada / Raw Jackfruit Fries” are done and ready to be served. As I said before these are similar to our own Amchi Konkani Saraswats Chettambado but with te addition of raw jackfruit / kadgi. Serve them hot as a side dish with Dalitoy and Rice, which is what I do sometimes or with chutney / ketchup as a snack, either way it tastes great. This time I served it with Raw Mango-Curry Leaves Garlic Chutney and Tomato Ketchup along with Carrot Ginger Ale as a snack when I had friends come over and they loved it. You too enjoy these Vadas with your family or friends. You can also prepare the mixture and keep ready in fridge one day prior if you have guest or get together.
** For Preparing of Hing / Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. You can add hing / asafoetida powder if you do not have access to the gummy form of hing.
** For the cutting and cleaning process of kadgi / raw jackfruit please go through the link given below for chakko, it includes step and pictures for the same.
** You can use the search option for "Vada / Tikki / Chettambado" in the Blog, where you will get many more dishes both with and without the addition of veggies. Do try out various types of dishes and Enjoy the same with family and friends.
** You can use the search option for "Chutney" in the Blog, where you will get many more varieties of Chutney's that can be prepared for serving of these tikkies. Do try out various types of dishes and Enjoy the same with family and friends.
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** You can use the search option for "Beverages" in the Blog, where you will get many more Juice varieties that you can prepare and Enjoy the same with family and friends.
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