Raw jackfruit 65 tastes amazing with aromatic curry leaves and other spices. It's a great appetizer with a meat-like texture, making it a perfect vegetarian substitute for chicken 65.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel and cut the tender jackfruit into medium-sized pieces.
Boil the pieces along with turmeric powder and salt until half cooked.
Drain out the water.
Add the jackfruit to a bowl. Then add chilli powder, turmeric powder, garam masala, pepper powder, oregano seasoning, ginger garlic paste, lemon juice, and salt. Let it rest for 30 minutes.
Add corn flour, rice flour, and all-purpose flour to the marinated jackfruit. Mix well.
Heat oil in a pan. When it becomes hot, turn the flame to medium.
Add the marinated jackfruit pieces and fry until golden brown.
Turn off the flame and add curry leaves. Deep fry them.
Mix the fried curry leaves with the jackfruit 65.
Ensure the oil is hot enough before adding the jackfruit to achieve a crispy texture.
Let the jackfruit marinate for at least 30 minutes to absorb the flavors well.
Can I use ripe jackfruit for this recipe?
No, it's best to use tender jackfruit as it has a meat-like texture suitable for this dish.
What can I use as a substitute for all-purpose flour?
You can use chickpea flour as a gluten-free alternative.
How do I know when the jackfruit is cooked?
The jackfruit should be golden brown and crispy when fully cooked.
Can I bake instead of deep frying?
Yes, you can bake the marinated jackfruit at 200°C (392°F) until crispy.
What can I serve with Jackfruit 65?
It can be served with a side of mint chutney or yogurt dip.
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