Jackfruit vada
Ingredients:
1 cup ripe jackfruit, deseeded and roughly chopped
½ medium-sized onion, finely chopped
1 teaspoon ginger, finely chopped
1 teaspoon garlic, finely chopped
Salt to taste
1 teaspoon chili powder (adjust to your spice preference)
½ teaspoon meat masala (optional, for flavor)
A few sprigs of curry leaves, finely chopped
2 tablespoons maida (all-purpose flour)
Coconut oil, for deep frying
Preparation
Prepare the Jackfruit: Take the chopped jackfruit pieces and grind them in a mixer or food processor. Avoid adding any water during this process. You want a coarse, slightly sticky paste.
Combine Ingredients: In a mixing bowl, add the ground jackfruit paste, finely chopped onion, ginger, garlic, salt, chili powder, meat masala (if using), and finely chopped curry leaves.
Add Binding Agent: Add the maida (all-purpose flour) to the mixture. This will help bind the ingredients together to form the vada shape.
Mix Well: Thoroughly mix all the ingredients together with your hands until everything is well combined and forms a cohesive mixture.
Shape the Vadas: Take a small portion of the mixture (about the size of a small lemon). Flatten it gently in your palm to resemble the shape of Parippu Vada (a slightly thick, disc-like shape). You can make them any size you prefer.
Heat the Oil: Heat enough coconut oil in a deep frying pan or kadai over medium heat. Ensure the oil is hot enough for frying, but not smoking. You can test the temperature by dropping a small piece of the batter; it should sizzle and rise to the surface.
Fry the Vadas: Gently slide a few vadas at a time into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy vadas.
Cook Until Golden Brown: Fry the vadas on medium-low heat, flipping them occasionally, until they turn a beautiful golden brown and become crispy on both sides. This may take about 4-5 minutes per batch. The creator emphasizes cooking on low flame to ensure they cook through without burning.
Drain Excess Oil: Once the vadas are cooked, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain1 any excess oil.
Serve Hot: Serve the Chakka Vada hot as a delicious snack. They can be enjoyed on their own or with your favorite chutney or sauce.
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