Raw Jackfruit Tikki

 

          Raw Jackfruit or Kathal is a common and a favorite summer vegetable. It is cooked in various ways. So I bring to you this all time favorite appetizer or a tea-time snack in a tikki form prepared with raw jackfruit. You can also substitute it with potato or potato-paneer combination. So do try them and enjoy with sweet tamarind chutney, tomato sauce or green chutney. Do check out an easy step by step pictorial recipe to prepare this amazing treat.

              Raw Jackfruit is a veggie in the unripe form and is known as a vegetarian's Non-Veg. dish as the texture resembles that of mutton. Raw Jackfruit as a vegetable, is high on proteins and low in calories. It also boosts our immunity and is a great meat substitute for the vegetarians. 

               This humble vegetable has not much found its way to the dinner table.  However, one can make a variety of yummy dishes like appetizers, salad, bharta and also in a curry form. The seeds too are palatable and tastes very yummy after it is cooked. 

• 1 small jackfruit, boiled & mashed
• 1/3 cup roasted gram flour
• salt to taste
• 1/2 tsp. nigella seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. Kashmiri red chili powder
• 1 tsp. garam masala powder
• oil to shallow fry

           In a mixing bowl, add all the above mentioned ingredients (except oil) and combine everything well.

          Divide the dough into equal portions. Take each portion and give it a round flat shape. 

          Make similar stuffed tikkis with the remaining dough and refrigerate for an hour. 

         Heat 1-2 tbsp. oil in a pan and shallow fry them in batches till golden brown in colour.

         Drain on a tissue paper and serve them hot as an appetizer with sweet tamarind chutney, green chutney or tomato sauce. 

         

Divide the dough into equal portions. Take each portion & give it a round flat shape. 

Heat 1-2 tbsp. oil in a pan & shallow fry them in batches till golden brown in colour.

                         Drain on a tissue paper.

Serve them hot as an appetizer with sweet tamarind chutney, green chutney or tomato sauce.