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| Main ingredients | Ripe jackfruit seeds, Dried red chillies, Black pepper powder, Fennel powder, Green chillies, Curry leaves, Turmeric powder, Ginger, Onion, Rice flour |
| Cuisine | Tamil Nadu |
| Course | Starter |
| Prep time | 35-40 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 cups ripe jackfruit seeds, peeled
- Salt to taste
- 4-5 dried red chillies, soaked for 20 minutes and drained
- ½ teaspoon black pepper powder
- 1 teaspoon fennel (saunf) powder
- 1-2 green chillies, chopped
- 10-12 curry leaves, finely shredded
- ¼ teaspoon turmeric powder
- 2 teaspoons finely chopped ginger
- 1 medium onion, finely chopped
- 2 tablespoons rice flour
- Oil for deep frying
- Coconut chutney to serve
Method
- Put the jackfruit seeds in a pressure cooker, add 2 cups water and salt and mix well. Cover and cook under pressure for 2-3 whistles.
- Open the cooker once the pressure has reduced completely.
- Drain the cooked jackfruit seeds, transfer them into a chopper, add soaked dried red chillies and finely chop them. Transfer into a large bowl. Add black pepper powder, fennel powder, green chillies, curry leaves, turmeric powder, ginger, salt, onion and rice flour, lightly mash as you mix with your hand till well combined.
- Take a small portion of the mixture and shape it into a ball, and flatten it lightly. This is a vadai.
- Heat sufficient oil in a kadai. Gently slide in the vadais, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the vadai on a serving plate and serve hot with coconut chutney.
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