When the jackfruits are in season I try to make fruitful use of the raw as well the ripened fruit. This fibrous fruit is a delicacy and the nutritional value of the fruit is also a reason for me to experiment with this fruit.
I had planned to make a deep fried podi/ pakora from it but the jackfruit turned to be slightly ripe inside. So the outcome were these delicious kebabs.
Jackfruit pieces -10 medium sized bits
Onion – 1 finely chopped
Bread crumbs – 1/2 cup
Chilli powder – 1.5 spoons
Garlic crushed – 3-4 cloves
Besan/ Chicpea flour – 2 table spoons
Cornflour – 1 table spoon.
Lemon juice – 1 t spoon
Salt as per taste.
Oil – 4 table spoons.
In a cooker steam the jackfruit bits adding a little salt for about fifteen minutes.
Once it cools using light finger movements mash them and transfer them to a big bowl.
In the same pan take a table spoon of oil and on medium flame sauté the chopped onions.
As they turn pink add crushed garlic and sauté for another two to three minutes.
Add chilli powder,besan, cornflour and lime juice and sauté for for another two minutes.
Put off the flame and add in the bread crumbs and mix well.
Smear some oil on your hands and shape the mixture into oblong shaped kebabs.
Heat a pan preferably an iron one and apply a few drops of oil and on a low flame roast or pan fry the kebabs occasionally flipping them slowly so that they are roasted evenly.
Enjoy them as is or with coriander or mint chutney and tomato chilli sauce.