Saturday, 24 December 2016

IDICHAKKA BONDA, RAW JACKFRUIT BONDA





The season of jackfruit has started and it is time to relish the dishes made out of this.  The baby jackfruit thoran also known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in Kerala Household.  Every Kerala house will have the tree of jackfruit, mango in the backyard and there is no need for them to go out and buy the same.


The fruit right from tender to ripe one is used for making thoran, curry, chips and sweet dishes and chakavarati.  Chakkavarati can be stored for a long time and made payasam out of it with coconut milk.


It is yummy and I remember my child hood days that we sit and peel lot of jackfruit bulbs to make the varatti.  Varatti is made with the fruit bulbs boiled, ground and jaggery is added to it to make it very thick along with some ghee so that it does not get spoiled and remain intact for a year definitely.  Before that it will get over.


Coming back to the recipe, I purchase a baby jackfruit, made thoran out of it and there were still 200 gms balance in it.  Hence I thought of trying the Bonda out of it and the Pakoda also.  Today I made both the dishes and really enjoyed  for my breakfast.


There is slight variation in the coating of the bonda as I used an easily available batter in our home.  Let us look at the recipe now:


                


                                                                Ingredients:


                                                                                For the batter:


¾ cup
Idli batter
¼ cup
Gram flour, besan, kadala mavu
1 tsp
Red chilli powder

Generous pinch of asafetida
1/8 tsp
Turmeric powder
Salt
Adjust as idli batter is having salt already
Pinch of
Ajwain, omam, ova (optional)



                                                                                Masala:

                                                                               

100 gms
Steam cooked/pressure cooked jackfruit (raw) and mashed.
2 medium
Potatoes boiled, peeled and  mashed
1 tsp
Red chilli powder
1 tsp
Green chilli paste
½ tsp
Garlic paste
½ tsp
Ginger paste
2 tbsp
Chopped coriander leaves
Pinch
Generous pinch of asafetida
5-6
Garlic pods
1
Onion finely chopped
½ tsp
Garam masala powder
1 tsp
Crushed coriander seeds
½ tsp
Roasted cumin powder
Salt
As required
TEMPERING:


¼ tsp
Turmeric powder
2 tbsp
Oil
1 tsp
Mustard seeds
Few
Curry leaves
¼ tsp
Cumin seeds







Method:


Step 1


In a mixing bowl,  mix the idli batter, gram flour, red chilli powder, turmeric powder, omam etc and keep aside.  Adjust the salt and chilli powder according to your requirement.


Step 2


Heat oil in kadai.  Add the mustard seeds when it splutters, add cumin seeds, curry leaves and crushed coriander seeds.  Add onion, sauté for few minutes.  Add the ginger, green chilli and garlic paste, sauté for few seconds.


Add the potato, mashed jackfruit.  Add the salt, turmeric powder, masalas and mix it well.  Add coriander leaves, mix well and allow to cool.


Step 3


Divide the masala into 11 equal size balls.


Step 4



Heat oil in kadai.  Dip the balls in the batter and deep fry the same.


How to serve:


Serve hot with chutney, sauce.


THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.



                                                               

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