Jackfruit seed vada

This is an unique recipe with jackfruit seed. It is crispy from outside but soft inside. There are lots of recepies with both raw and ripened jackfruit. Most times we don't know what to do with the seeds. The seeds are quite nutritious and this vada is very tasty.

Ingredients

Jackfruit seed - 1 cup

Onion - 1 medium finely chopped

Green chillies - 2 finely chopped

Coriander leaves -  2 tbsp finely chopped

Curry leaves - 2 tbsp finely chopped

Red chilli powder - 2 tsp

Ajwain (carrom) seeds - 2 tsp

Rice flour - 1/2 cup

Pepper corn - 5 or pepper powder - 1 tsp

Oil for frying

Salt for taste.

Method

First boil the jackfruit seeds in pressure cooker adding sufficient water. Boil for 3 to 4 whistles. Once the pressure is gone, drain the water and remove the skin of the seed. Once it is cool, grind it using a blender. Add less water for blending. You can use the water used for boiling the seeds. 

Take this paste in a wide mouthed bowl. Add finely chopped onion, green chillies, coriander leaves and curry leaves. Add carom seeds, red chilli powder and pepper powder. Add rice flour and salt for taste. Mix well. The mix should be that of chapati flour consistency.

Take a banana leaf or holige paper or use the milk cover and spread some oil on it. Take a small ball from the mix, flatten it on this. The vada should not be very thick or thin. Thinner than parippu vada (masala vada) consistency. 

Take a frying pan with oil. Heat the oil. Deep fry the vada in medium low heat. Once golden brown, remove from heat. Serve hot.

1. If the vada is absorbing more oil, you can add a little more rice flour.