Ingredients with Measurements:
- 1 lb. kuḷḷafila (also known as jackfruit)
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 cup water
- Vegetable oil for frying
- 1 cup mango chutney
Special equipment needed:
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. Cut the kuḷḷafila into small pieces and remove the seeds.
2. In a mixing bowl, combine the flour, salt, cumin powder, coriander powder, turmeric powder, and red chili powder.
3. Gradually add the water to the dry ingredients, stirring until a smooth batter forms.
4. Heat the vegetable oil in a deep frying pan over medium-high heat.
5. Dip each piece of kuḷḷafila into the batter, making sure it is fully coated.
6. Carefully place the battered kuḷḷafila into the hot oil and fry until golden brown, about 3-4 minutes.
7. Use a slotted spoon to remove the kuḷḷafila from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve the kuḷḷafila with mango chutney on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 40g
Protein: 3g
Substitutions for ingredients:
- Kuḷḷafila can be substituted with green jackfruit or even unripe papaya.
- Mango chutney can be substituted with any other fruit chutney or even a spicy tomato chutney.
Variations:
- Add chopped onions and green chilies to the batter for extra flavor.
- Serve with a side of mint chutney for a refreshing twist.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
- Do not overcrowd the pan while frying to prevent the kuḷḷafila from sticking together.
- Serve immediately for the best taste and texture.
Storage instructions:
Store any leftover kuḷḷafila in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the kuḷḷafila in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the kuḷḷafila on a platter with the mango chutney in a small bowl on the side.
Garnishes:
Garnish with chopped cilantro or mint leaves for a pop of color.
Pairings:
Pair with a cold beer or a refreshing mango lassi.
Suggested side dishes:
Serve with steamed rice or naan bread for a complete meal.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches a smooth consistency.
- If the kuḷḷafila is not crispy enough, increase the heat of the oil and fry for an additional minute.
Food safety advice:
- Make sure the kuḷḷafila is fully cooked before serving.
- Use caution when frying with hot oil.
Food history:
Kuḷḷafila is a popular fruit in Sri Lanka and is often used in traditional dishes like this one.
Flavor profiles:
The kuḷḷafila has a mild, sweet flavor that pairs well with the spicy batter and tangy mango chutney.
Serving suggestions:
Serve as an appetizer or a snack.
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Region: Indian