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Jackfruit Rag Fries
Konkani / California
  -   Bhuth Thallelein
6 snack  
40 min.  

Some Konkani recipes just deep fry the rags and serve with a sprinkle of salt, but this recipe makes them much more interesting. I call it "Konkani / California" because the pattern recipe was imprecise and the ratio of batter to rags seemed too small - so I used the same ingredients in similar proportions, but doubled the quantity. Aside from being a snack, the fried rags would be an excellent crispy garnish for salads and the like, similar to how fried shallots are used in Southeast Asia. See also Comments.


Jackfruit Rags (1)
-- Batter
Urad Dal Flour (2)  
Rice Flour
Chili powder (3)
Oil, deep fry

PREP   -   (15 min)
  1. Obtain your JACKFRUIT RAGS (see Note-1). Make sure clumps are cut or pulled apart. Individual rags will stick together, but that's not a problem.
  2. Mix together all Batter items using just enough water to make a batter that will coat the Rags well when massaged in - not too liquid.
  3. Massage JACKFRUIT RAGS into the batter until evenly coated, pulling them apart so they are separated from each other.
RUN   (25 min)
  1. In a Kadhai or other suitable deep fry pan, heat Oil to about 350°F/175°C.
  2. Place 1/3 of the coated Rags (for this quantity) on you spider and dump them into the Oil. Spread them out quickly, but no further stirring until the foam subsides. Most of the Batter will shatter off the Rags and form strands and crumbles tangled with the Rags. This is what we want.
  3. The rags are wet, so the oil temperature will drop below 220°F/104°C. Fry tumbling often until the Rags are getting crisp and lightly golden.
  4. Watch the batter closely. As the temperature rises (don't let it get over 350°F) the orange batter will start to darken. This happens suddenly. When it is brick red, no darker, turn off the heat and quickly scoop out the rags with your spider. Drain on paper towels.
  5. Repeat exactly as above until all the Rags are used.
  1. Jackfruit Rags: These are undeveloped flower ovaries inside a jackfruit. You cannot buy these, you have to get them when you disassemble a Jackfruit. For instructions see our Jackfruit page.
  2. Urad Dal Flour:   You will probably have to grind this yourself. I use my spice grinder to reduce white Urad Dal to powder. It's not as fine as real flour, but does the job well enough.
  3. Chili Powder:   This should be Kashmir chili powder which is quite mild. If you don't have it, fake it up with 1/3 hotter chili powder and 2/3 good Hungarian sweet paprika, or use Hungarian hot paprika. For details see our Chili Page.
  4. Asafoetida / Hing:   This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.
  5. Comments:   Speakers of the Konkani language inhabit the central western coast of India, centered on the former Portuguese colony of Goa, and between the Sea and the Western Ghats (the steep coastal mountain range). Many botanists believe the Jackfruit tree originated in the Western Ghats. I have not found recipes for jackfruit rags from other regions.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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