IDICHAKKA BONDA, RAW JACKFRUIT BONDA

The season of jackfruit has started and it is time to relish the dishes made out of this.  The baby jackfruit thoran also known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in Kerala Household.  Every Kerala house will have the tree of jackfruit, mango in the backyard and there is no need for them to go out and buy the same.

The fruit right from tender to ripe one is used for making thoran, curry, chips and sweet dishes and chakavarati.  Chakkavarati can be stored for a long time and made payasam out of it with coconut milk.

It is yummy and I remember my child hood days that we sit and peel lot of jackfruit bulbs to make the varatti.  Varatti is made with the fruit bulbs boiled, ground and jaggery is added to it to make it very thick along with some ghee so that it does not get spoiled and remain intact for a year definitely.  Before that it will get over.

Coming back to the recipe, I purchase a baby jackfruit, made thoran out of it and there were still 200 gms balance in it.  Hence I thought of trying the Bonda out of it and the Pakoda also.  Today I made both the dishes and really enjoyed  for my breakfast.

There is slight variation in the coating of the bonda as I used an easily available batter in our home.  Let us look at the recipe now:

                

                                                                Ingredients:

                                                                                For the batter:

¾ cup	Idli batter
¼ cup	Gram flour, besan, kadala mavu
1 tsp	Red chilli powder
	Generous pinch of asafetida
1/8 tsp	Turmeric powder
Salt	Adjust as idli batter is having salt already
Pinch of	Ajwain, omam, ova (optional)

                                                                                Masala:

                                                                               

100 gms	Steam cooked/pressure cooked jackfruit (raw) and mashed.
2 medium	Potatoes boiled, peeled and  mashed
1 tsp	Red chilli powder
1 tsp	Green chilli paste
½ tsp	Garlic paste
½ tsp	Ginger paste
2 tbsp	Chopped coriander leaves
Pinch	Generous pinch of asafetida
5-6	Garlic pods
1	Onion finely chopped
½ tsp	Garam masala powder
1 tsp	Crushed coriander seeds
½ tsp	Roasted cumin powder
Salt	As required
TEMPERING:
¼ tsp	Turmeric powder
2 tbsp	Oil
1 tsp	Mustard seeds
Few	Curry leaves
¼ tsp	Cumin seeds

Method:

Step 1

In a mixing bowl,  mix the idli batter, gram flour, red chilli powder, turmeric powder, omam etc and keep aside.  Adjust the salt and chilli powder according to your requirement.

Step 2

Heat oil in kadai.  Add the mustard seeds when it splutters, add cumin seeds, curry leaves and crushed coriander seeds.  Add onion, sauté for few minutes.  Add the ginger, green chilli and garlic paste, sauté for few seconds.

Add the potato, mashed jackfruit.  Add the salt, turmeric powder, masalas and mix it well.  Add coriander leaves, mix well and allow to cool.

Step 3

Divide the masala into 11 equal size balls.

Step 4

Heat oil in kadai.  Dip the balls in the batter and deep fry the same.

How to serve:

Serve hot with chutney, sauce.

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