Name: Chinese Chilly Jackfruit recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 250 gms jackfruit, kathal peeled, washed and cut into slices; Oil for deep-frying; For the batter; 1/4th cup cornflour; 1/4th cup all purpose flour; 1/2 tsp Soy sauce; A pinch of baking powder; Salt to taste; Other ingredients; 2 tsp garlic chopped; 1 tsp ginger grated; 2 tsp celery chopped; 1/4 cup spring onions chopped; 2 to 3 green chillies chopped; 1/4 cup capsicum , sliced; 1 tsp soy sauce; 1 tsp white vinegar; 1 tbsp cornflour mixed with 3 tablespoons water to make a slurry; 1 tsp sugar; 1 tbsp oil; Salt to taste

ABOUT Chinese Chilly Jackfruit RECIPE

Jackfruit is a healthy fruit as it is high in energy and contain almost no fat and is rich in fibre content. It tastes good when cooked with spices. Here I have tried a new version Chinese chilly jackfruit which is a fusion of jackfruit with Chinese flavours.

Ingredients Serving: 4

250 gms jackfruit, kathal peeled, washed and cut into slices
Oil for deep-frying
For the batter
1/4th cup cornflour
1/4th cup all purpose flour
1/2 tsp Soy sauce
A pinch of baking powder
Salt to taste
Other ingredients
2 tsp garlic chopped
1 tsp ginger grated
2 tsp celery chopped
1/4 cup spring onions chopped
2 to 3 green chillies chopped
1/4 cup capsicum , sliced
1 tsp soy sauce
1 tsp white vinegar
1 tbsp cornflour mixed with 3 tablespoons water to make a slurry
1 tsp sugar
1 tbsp oil
Salt to taste

Instructions

Pressure cook jackfruit pieces with 1/2 tsp salt and half cup water for one whistle.
Let the pressure release by itself.
Strain the jackfruit pieces and let it sit for 10 minutes or till they are somewhat dry.
Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approximately ¼ cup of water.
The batter should neither be too thick nor runny.
Coat the jackfruit pieces with the batter and deep fry in hot oil over a high flame until golden brown in colour.
Drain on absorbent paper and keep aside
Heat oil in a wok and add the ginger, garlic, celery, spring onion whites and green chillies and sauté over a high flame for 1 to 2 minutes.
Add capsicum and sauté for a few more seconds.
Add soya sauce, vinegar, sugar, cornflour paste and salt and let it boil.
Toss in the fried kathal and mix well.
Chinese Chilly Jackfruit is ready to serve.
Serve immediately, garnished with the spring onion greens.

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