Cuisine: South Indian
Ingredients:
Raw jackfruit (refer note) – 1 medium
Salt – as required
Turmeric powder – ½ teaspoon
Chilli powder (optional) – 3 teaspoon
Coconut oil – for frying
Method:
First, peel the jackfruit with a sharp knife. By peeling the jackfruit, all the gum in the jackfruit comes out. Then cut it and take out all the meat/bulbs. Remove the seeds in the meat/bulbs. Then chop the jackfruit bulbs into thin long pieces. Heat oil in a kadai / pan. Drop a few chopped jackfruit pieces into the hot oil. Fry until they turn a little crispy (don't let them turn too crispy, as you need to fry them again). Fry in batches until all the jackfruit pieces are finished. let them cool. You can store these in an airtight container for up to 3 months. Whenever you feel like eating, take a few and deep fry them in oil until they turn crispy. After removing them from the oil, sprinkle salt, turmeric powder and chilli powder. Jackfruit chips can be served warm or after cooled.
Note:
The jackfruit should be fully matured, but it should not be ripened. The meat should not turn yellow. The colour of the meat should be in white colour only.
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