| Servings | Prep Time |
| 8people | 30minutes |
| Cook Time |
| 30minutes |
|
|
- 825gm tender jackfruit slices(for cutting instructions, see note)
- 15gm powdered salt
- 100gm rice powder
- 2gm asafoetida powder
- 25gm hot red chili powder
- 500ml cooking oilto deep fry
- Put the tender jackfruit slices into a vessel or pan and pour in enough water to submerge the slices completely. Set on high heat.
- As soon as it comes to a boil, turn down the heat and let blanch for 5 minutes. This process is to get rid of the gumminess of the jackfruit.
- Switch off the heat and drain.
- Transfer the slices to a mixing bowl. Tip in the powdered salt, the asafoetida powder and the chili powder.
- Mix thoroughly with your fingers (take care to wear a glove if you have sensitive skin).
- Tip in the rice powder and mix well, pressing firmly with your fingers so that the rice powder sticks to the slices.
- Set a wok or frying pan on high heat.
- As soon as the oil is hot (it should not smoke), gently slip in the slices one by one, taking care not to overcrowd the wok.
- A minute later, gently turn them over so that both sides get fried uniformly. Go on turning them once every minute.
- At the end of 6 minutes, you can feel the slices getting crisp on the outside, and you can see the fibers fanning out near the core end of the chips.
- Lower the heat and lift out the kadgi podis. Drain off the excess oil. Continue to deep-fry the rest in batches.
- Enjoy your delicious kadgi podis with rice or with rice gruel, or with any other rice dish.
To make kadgi podi, it is best to choose a tender jackfruit of around 25 cm (10-inch) to 30 cm (a foot). You need 6 sheets of old newspapers – two to spread on the cutting board, two for discarding the waste, and a couple for tearing up to crumple and mop up the gum. You will also need a small bowl of cooking oil to grease your palms and also a sharp greased knife to cut the fruit.
Grease your palms with oil. Lay the tender jackfruit on the newspaper and cut breadthwise into halves. Wipe off the oozing gum using crumpled bits of paper. Place a half of the fruit upright on the paper with its cut end down. Slice off the rough skin. Now divide the piece lengthwise into quarters. Carve off the pith (core). After wiping off the gum, cut each quarter breadthwise into uniform slices of around 1 cm (1/3-inch) thickness.
Freshly cut tender jackfruit slices
The prep time given is inclusive of cutting time.