“Tender Raw Jackfruit (Tarni Kadgi) Crispies/ Fritters” … it’s always a joy to dig into crisp fried (kurkuri tallele) snacks and these tender jackfruit pieces taste delicious served as it is or with other dishes for meals … I am sure you can’t stop going overboard on a few more pieces, so do try them out and enjoy when in season … I am sure your family will love them after all winter is definitely the season to enjoy some fries … Yummilicious …..
** I am very partial to crispy deep fried dishes despite warnings that they are not in best interest of maintaining good health. Despite my resolutions to cut down on them, I always end up trying out something new and then I just can’t resist relishing them. To all those out there who love fried dishes, do enjoy them, but in limits after all a few pieces tastes just as good as the whole lot of them.
** I have already shared podi and bajo prepared with raw jackfruit/ kadgi and I just wondered why I had not yet shared crispies with them. Sharing links to podi and bajo at the bottom of this recipe, do try them out also. These are easy to prepare crispies which I often prepare with cauliflower as they taste excellent, this time tried out with tender kadgi/ raw jackfruit and it was awesome, do try it out.
** Here is my own recipe for “Tender Raw Jackfruit (Tarni Kadgi) Crispies/ Fritters” … my style, do try them out in your home …
** Ingredients :
Tarni Kadgi/ Tender Raw Jackfruit/ Kacha Phanas : 200-300 gms
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 2 tsp
Chane Peeta/ Besan/ Bengal Gram Flour : 2-3 tblsp
Tandla Pitti/ Rice Powder/ Akki hudi : 1-2 tblsp
Hing/ Asafoetida Powder :1/2 tsp
Fennel/ Saunf/ Badisep Powder : a pinch (optional)
Vinegar/ Sirka : 1 tsp
Salt/ Namak/ Meeta : to taste
** Plenty of Oil for deep frying.
** To cut the raw jackfruit : Remove outside spiny skin with the help of a sharp knife of the tender raw jackfruit/ tarni kadgi. You should oil the knife a bit to avoid the stickiness being stuck to the knife. The center white pith has to be removed also. Cut into triangular 2 inch size shaped pieces. Rinse under running water in a colander and keep aside to drain completely.
** Here I must mention that you should use “Tarni Kadgi/ Tender Raw Jackfruit” for best results. It is best to use that raw jackfruit of which the seeds are small and tender while large sized inner seeds or bikkanda will not hold good and will not give desired result in preparing these fries.
** Add the completely drained raw jackfruit pieces into a wide mouth stainless steel bowl. Add all ingredients mentioned above and toss well. Sprinkle water and keep mixing till you get the jackfruit pieces evenly thick coated. Do not add water in excess. Cover with a tight lid or put it in an air tight container and keep it in fridge to marinate for about 2 hours. You can prepare them after allowing to rest for 20 minutes too, however it helps and tastes best when left to marinate in fridge for a few hours.
** Heat oil in a thick-bottomed pan to smoking point. Once it reaches the level, lower the heat to medium and wait for 3-4 minutes before you add in the fries. The oil should neither be too hot, which may burn the outside of the fritters nor too cold which will make them soak in oil and turn them out too oily. For checking the correct temperature, you may add in a small piece into the oil. If it turns roasted immediately you need to allow some time to cool it down and if it does not give a sizzles that means it need to be heated up.
** Remove the marinated raw jackfruit pieces from fridge and mix well, check out the texture. The masala needs to be coated evenly to the pieces, if there is excess water add some rice or besan flour and if too dry sprinkle some water and give it a good mix. Add one by one raw jackfruit pieces in hot oil carefully and allow to fry for a few minutes, say about 5 minutes, then flip them over and keep frying turning them over until they are evenly browned and done.
** Note : When you add in the jackfruit pieces in the oil, see to it that you do not overcrowd the kadai there should be enough place for the pieces to get fried evenly. Addition of too many pieces brings down the heat level of the oil and makes a mess out of the fries. You have to keep the heat level of the oil constantly at the same temperature. So fry the pieces in batches depending upon the number of fries you need and the size of the kadai too.
** Once the raw jackfruit pieces are crisp and done remove it out with a ringed spatula so that the excess oil falls back into the kadai, stain off as much as possible and then put them on an absorbent paper for the excess oil to get drained. Continue the same procedure with the remaining marinated pieces of raw jackfruit pieces until all the pieces are fried and done. You can keep the excess marinated pieces if any, in the fridge to be fried later too and fry as much as necessary only, remains good for a day.
** “Tender Raw Jackfruit (Tarni Kadgi) Crispies/ Fritters” are done and ready to be served. These crispies/ fritters are usually served during lunchtime/ jevanaka along with other dishes though you can serve them as a snack with some tomato ketchup too. These raw jackfruit pieces turn out crisp and delicious that you can’t stop going overboard on a few more pieces, so do try them out and enjoy when in season. I am sure your family will love them and winter is the season to enjoy some fries.
** There are many more deep fried/ tava fried/ shallow fried snacks- fries in the blog which you can browse through using search option or via. label section. Do try them out and in case of query you can leave a comment and I will try to get back as soon as possible. Do give in feedback if possible it helps in wanting to prepare and share that much more with friends.
** Sharing a few links below which includes “Deep fries/ Raw Jackfruit Podi/ Bajo” recipes, do browse through them, they are almost similar except in a few ingredients and preparation methods and yes, definitely in taste too …
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Thanks.