Raw jackfruit is unripe,tender ,young jackfruit that are used in Indian cooking to make sambar,kootu ,curry and many more.The whole jackfruit is adible in all its stages including the seeds which can be made to Jackfruit seeds poriyal.These raw jackfruit chunks can be made into srispy,mouth watering roasts by marinating them in onion and fennel seeds mixture.Such a spicy and flavorful roast that goes well with dhal,sambar or just plain curd rice.
Only the cleaning is time consuming,makes your place messy and your hands dirty because of the milky substance from it.You can either apply oil in your hands or better use a domestic glove while cutting .Buy tender jackfruit from the market and consume it the same day.Do make this crispy Raw jackfruit roast at home and I bet your family would definitely crave for more!
PREPARATION TIME : 10-15 MINS
MARINATING TIME : 20 MINS
COOKING TIME : 30 MINS
SERVES : 5-6
500 g tender jackfrruit (whole fruit without cutting)
2 tsp fennel seeds
1 tbsp red chilli powder
1 tsp turmeric powder
Oil for shallow frying
Salt to taste
Water as required
Cut the jackfruit into halves,remove the hard outer green colored skin part and also the center stalk part.
Cut them into 2 inch sized chunks and immediately immerse in salt water to prevent them from changing to brown color.Then pressure cook them with 1/2 tsp turmeric powder and salt for 2 whistles.
Meanwhile prepare the marinating mixture.Grind two big onions and 2 tsp fennel seeds coarsely with little water.
Once the pressure is released,take the ground marinating mixture in a bowl and mix it with chilli powder,turmeric powder and salt.
Marinate the pressure cooked raw jackfruit pieces in this mixture for 20 mins.
Heat oil in a pan and shallow fry these jackfruit pieces on low flame until they crispy on all sides.
Serve the Raw Jackfruit roast with hot steamed rice and sambar.
TAKE CARE TIPS
Do not pressure the jackfruit for more whistles .
Grind the marinating mixture coarsely to a thick paste with little water.
Shallow fry the jackfruit pieces on low flame for crispier raosts.