"Bikkandache (Jackfruit Seeds) Vada Pav served with Strawberry Saat (fruit leather) Tambuli and Karbeva~Loshney Chutney (Curry Leaves~Garlic Dry Chutney) along with some deep fried green chillies" ... Some accidents turn out into pleasant surprises ... the excess cooked bikkanda turned into deep fried Vada / Bonda ... and the strawberry saat given by a frd. which was slightly too sour to eat as it is turned out into tambuli ... Why not give twists from routines ??? Vainave ... Enjoy these visuals and I will post the recipe def. in a while ... Yummy Yumz .....
** All of you must be aware of south Indians craze for Jackfruit seeds. I simply love these sweetish seeds that can be really cooked in many ways. Well that is what I came to know recently. I came across an article which explained the method of preparing jackfruit seeds flour and using them instead of Maida or other flours by replacing it with it for preparation of cakes or cookies. We Konkani Saraswats usually add it while preparing curry and sometimes fried or roasting them. I have successfully over almost 2 decades learned the perfect method of freezing them without the seeds getting spoilt for nearly an year. That is how I have access to these seeds through out the year. There are some curries that just do not appeal if these seeds are not added on.
** Recently I had prepared a chutney sort of dish with the same called dado and it turned out awesome. For that recipe the jackfruit seeds were crushed almost like potatoes and used as the base and everybody loved that as a side dish. For the last few days after eating prawn birayni coz. of an upset stomach I was keeping my tummy light with vegetarian food. Somehow my love for prawns make me get carried away but my tummy somehow does not agree much with prawns and has a dislike towards it. Sigh, what can I do ? … Well today I prepared a light peja upkari as side dish with rice with jackfruit seeds, south Indian cucumber and potatoes. This dish I have already posted before, and I prepare it many a times.
** Somehow I added on more jackfruit seeds while pressure cooking them and did not want to add on so many to the peja upkari. So I kept some of it aside and proceeded with my peja upkari. All the time I was wondering what I could do out of it. I remembered my friend giving me a bar of strawberry saat (fruit leather) which was slightly sour and was not eaten. I removed it from the fridge and decided to prepare tambuli out of it. Tambuli is a chutney sort of dish that is also prepared using sun dried fruit leathers. Mostly in southern side we get them prepared out of ripe jackfruit and mangoes, but nowadays all sorts of fruits are prepared into saats. Will be sharing the link to tambuli at the bottom of this recipe. You can check out on it or serve this vada with any chutney of your choice.
** Bonda or Vada as you all know is a famous fried fritter type dish available throughout India prepared usually out of potatoes / batata. In Maharashtra it is served kept inside pav / bread and is called vada pav, the most sought after snack of every Mumbaikar. I have written about it before in Methi-Vatana-Aloor bond recipe. Today I decided to use the excess cooked jackfruit seeds into bondas and serve them like vada pav. To my surprise the bondas when rolled in between palms got shaped into beautiful round balls and could be easily dipped in batter and deep fried. This dish I prepared on my own has really thrilled me to bits that I cant wait to try more dishes out of this versatile seeds. Sure to keep adding them on here, so keep a keen watch. But please, do not just read through and have visual delights, prepare them at home and enjoy with your family, it’s really very easy.
** Here is the Recipe for “Bikkandache (Jackfruit Seeds) Vada Pav” … My Style
** Ingredients :
** For the Filling :
Bikkanda / Jackfruit seeds : 12-15 large sized
Coconut : 1 tblsp freshly grated.
Green Chillies / Tarni Mirsanga / Hirvi Mirchi : 3-4 cut into pieces
Hing / Asafoetida Powder : ½ tsp
Curry leaves / Kadipatta / Karbevu : 6-8 fresh leaves chopped finely.
Mustard Seeds / Rai / Sasam : ½ tsp
Jeera / Cumin seeds : a large pinch.
Dry red chillies : 2 cut into small pieces.
Coconut Oil : 1 tsp
Salt to taste
** For the outer Cover / Besan Batter:
Besan / Bengal Gram Flour / Chick Peas Flour / Chane peeta : 1 heaped cup
Red Chilly Powder : 1 tblsp (+/- as per individual taste)
Hing / Asafoetida Powder : 1/2 tsp
Salt to taste
Water : As per requirement
** Plenty of oil for deep frying.
** A Few Green chillies for deep frying, to be served as an accompaniment with Vada pav.
** Method of Preparation :
** Crush the dried bikkanda / jackfruit seeds with a heavy weight so that the outer dried white skin is crushed. Remove it and collect the inner seeds in a colander and rinse it under running water. Put it in pressure cooker pan with half a cup of water and pressure cook on medium heat for 2-3 whistles. Remove and allow the pressure in the cooker to release on its own. Once you are able to open the lid, do so and remove the jackfruit seeds into a bowl and mash it coarsely with a potato masher or some heavy weight. Keep this ready aside.
** Heat Oil in a small pan, when hot add in the mustard seeds, jeera, hing, red chillies, curry leaves, green chillies and fry for a few seconds. Now add in the coconut gratings and further fry for a minute, lastly add in the coarsely mashed bikkand / jackfruit seeds, salt to taste and mix all together. Remove from fire and allow to cool completely. Once you are able to handle it knead it slightly to a coarse dough. You should be able to form smooth balls as shown in the picture below out of the them. Keep them ready aside.
** For the outer Covering : The outer covering is the same as the one’s we always prepare for bajias etc. I never much change the ingredients, as it is the best. In a bowl add in the besan / bengal gram flour / chane peeta after sieving the same. Sieving the besan will give you a smooth texture mixture or else sometime there is a curdled texture having small balls of besan that is reluctant to get mixed.
** Add in hing powder, chilly powder and salt to taste. Now mix all the powders loosely into a good mix. Now slowly start adding in water and mixing the mixture. Do not add water in one go, keep adding, as you require. The batter should actually be semi thick and should coat the back of a spoon when you dip a spoon and bring it out. Then the mixture is ready.
** For Deep Frying : When you start preparing the out covering keep plenty of oil in a thick bottomed kadai. Bring the oil to smoking heat. Once the oil comes to full heat lower the heat and wait for 3-4 mins before you add in the bonda / vadas for deep frying otherwise if you put them in too hot smoking oil, the outside batter will get burnt immediately and not cook properly.
** Roll the prepared bikkanda / Jackfruit seeds balls in the covering and roll it all round till it gets coated evenly with the batter. You may use a large sized spoon for the same. Now gently put the coated Jackfruit bondas / Vadas into the hot oil one by one till you add in the required number of vadas. Do not add too many there should be enough space for the vadas to get cooked.
** Keep the heat of the oil on medium to hot and fry by turning the vadas often till you get an evenly browned vadas / bondas. The heat of the oil should be constantly maintained at the same temperature for properly fried bondas or else the bondas will turn soggy. So see to it that if the oil cool, make the temperature slightly higher and vice versa. Also keep mixing with a ringed spatula.
** Once done remove with the help of the spatula seeing to it that the excess oil is dropped back into the kadai. Place the fried vadas in an absorbent paper for the excess oil to get drained off. Repeat the process with remaining jackfruit seeds balls by dipping in batter and adding to oil. Fry in the same manner till required number of Vada / Bondas are done.
** To Deep Fry the Green Chillies : Wash and pat dry the green chillies. Pierce with a fine needle in some places. Once the bondas / vadas are fried and done add in these green chilies and fry for a few minutes. Remove and put them in a bowl, add a dash of salt and freshly squeezed lemon, mix well and keep it ready aside to be served.
** "Bikkandache (Jackfruit Seeds) Vada (Bonda) Pav” is done and ready to be served. Now you can serve these vada / bondas / bajos as it is with some chutney or ketchup or any other accompaniment or you can keep them in Pav and serve it as the famous Mumbaikars Vada Pav that beats all burgers till date. I served them with Strawberry Saat (fruit leather) Tambuli a chutney sort or a dish and Karbeva~Loshney Chutney (Curry Leaves~Garlic Dry Chutney) along with some deep fried green chillies.
** For Serving as Vada Pav … Just slice the pav / bun (Mumbai’s famous laadi pav) lengthwise till almost the end. Do not slice it fully till end, it should open like a box lid. Now apply the tambuli on both inner sides of the pav. Sprinkle some Karbeva~Loshney Chutney (Curry Leaves~Garlic Dry Chutney) on it, then place one of the deep fried vada and close it tight. Serve this hot straight away along with some extra Karbeva~Loshney Chutney (Curry Leaves~Garlic Dry Chutney) and deep fried green chillies as an accompaniment. This is the way vada pav is served in Mumbai though the chutney differs and the vada is prepared out of potatoes. If you relish this once, I assure you it’s going to stay in your menu forever.
** You can use the search option for "Bikkanda or Jackfruit Seeds" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** Note : All methods for preparing, storing, crushing etc. are included in the article of deep freezing method and I have not repeated the same here again. Just click on the link below for the same and do excuse for the trouble, but repeating the same every time unnecessarily builds up on the edition of the recipe. I know you all will agree with me and I thank you all for it from the bottom of my heart.
** For Deep Freezing of Jackfruit Seeds Method, Please follow the link given below ….
** For the Recipe of Karbeva~Loshney (Curry Leaves~Garlic) Chutney, Please click on the link given below. ....
** For the Recipe of Strawberry Saat (fruit leather) Tambuli, Please click on the link given below ….
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