Fried Beetles – Crispy deep-fried jackfruit seeds (Vegan + Gluten Free)

Every year in summer, millions of jackfruit trees festoon themselves with the largest fruits on Earth – delicious, mouthwatering jackfruit! The produce is so generous in nature that hardly a fraction is consumed by humans and by monkeys, cattle, squirrels, birds, and elephants. The rest ripen and drop to the ground to enrich the earth again. When ripe, the pulp is sweet as honey, and comes in shades of white, yellow, orange and red. Within each fleshy pulp pack is the precious jackfruit seed.

A jackfruit tree in our garden.

Though the jackfruit tree evidently meant it for reproduction, for us humans, the protein-packed seed is a treasured ingredient in the kitchen. Containing plenty of dietary fiber, iron, vitamins and minerals, nowadays, it is dried and pulverized to obtain jackfruit seed powder – a fine organic food supplement which can be used throughout the year. However, to enjoy the original taste and texture of the seed, it is best to use it fresh, preferably within a week of cutting open the ripe jackfruit, or within a couple of days of cutting a mature, raw one. The seeds are quite hard and the outer skin is smooth and stiff like tough nylon. The seeds can be dried in the shade for a day or two as it helps to loosen up the white outer skin for removal.

Jackfruit seeds, dried for a couple of days in the shade.

Traditionally, the jackfruit seeds are used in a great many curries and stir-fries. They are also roasted or deep-fried. Deep-fried seeds are called bikkande talaley in Konkani. For the diabetics, raw jackfruit pulp and seeds are a boon as the lower carbohydrate value helps control the blood sugar. From olden times, jackfruit is consumed not just for its taste, but also for its inherent ability to fight cancer, to increase fertility, to boost immunity, and to have an excellent bowel movement.

There is a story behind how jackfruit seeds became beetles. My daughter loves to take goodies for lunch to school. Though she shares them with her friends, some of the bullies in her class often grab everything, leaving her with an empty lunchbox.

This remarkable incident happened when she was just 6 years old. That day, I had deep-fried some lovely jackfruit seeds to my daughter’s delight. As usual, she took some to school. As soon as she opened her lunchbox, the bullies ran to her and demanded to know what the unfamiliar things were. She replied spontaneously in Malayalam. “They are ‘vandu pori’” which translates to ‘deep-fried beetles’.

With horrified looks on their faces, the bullies ran back faster than they had come, leaving my daughter and her friends to enjoy the ‘beetles’ in peace. Ever since, we have been calling deep-fried jackfruit seeds ‘vandu pori’ or ‘fried beetles’.

I am sure you too will enjoy these delicious ‘beetles’. Kids just love them.

Print Recipe

Fried Beetles - Crispy deep-fried jackfruit seeds Yum

A delicious, deep-fried jackfruit seed gourmet snack with an interesting story behind it!

Cuisine

Indian, Konkani

Prep Time

3 hours

Cook Time

45 minutes

Servings

servings

Ingredients

• 1000 gm jackfruit seeds (fully mature)
• 15 gm hot red chili powder
• 10 gm powdered salt
• 2 gm asafoetida powder
• 25 gm rice powder
• 500 ml cooking oil (to deep-fry)

Cuisine Indian, Konkani Prep Time 3 hours Cook Time 45 minutes Servings servings Ingredients 1000 gm jackfruit seeds (fully mature) 15 gm hot red chili powder 10 gm powdered salt 2 gm asafoetida powder 25 gm rice powder 500 ml cooking oil (to deep-fry)

Instructions

To prepare:

1. Use a heavy, sharp knife to carefully cut each jackfruit seed lengthwise into halves. Great care should be exercised in cutting the seeds since there is a chance of the knife slipping onto one's fingers.
2. Once all the seeds have been cut, pluck off and discard the inedible thin, white outer skin, leaving the red, vitamin-rich inner skin intact.
3. Put the cut seeds into a vessel or a pan and pour in enough water to fully immerse the seeds. Tip in half the salt and set on high heat.
4. As soon as it comes to a boil, lower the heat. Continue to cook on low heat for 30 minutes. Drain off the broth.
5. Tip in the remaining salt, the chili powder and the asafoetida powder, and mix nicely with your fingers.
6. Now sprinkle the rice powder and mix again thoroughly.

To deep-fry:

1. Set a wok on high heat. Pour in the cooking oil.
2. As soon as the oil is hot, put in a handful or two of the seeds carefully. Stir gently and fry till the seeds feel crispy as they touch the ladle. Lift out and drain off the excess oil.
3. Deep-fry the rest of the seeds likewise, in batches.

   
4. Enjoy hot or cold either as a side dish to rice or as a snack. You'll love me for this recipe!

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