The dynamic duo Bee and Jai chose Jackfruit and bloggers rushed to the nearest market or store to get the ingredient. The South Indians have a repertoire of this lush fruit in their cuisine but up North not much variety is seen. I promised had I to beg borrow remake for just them Bee and Jai of the informative posts fame in food blogosphere.
Indira the brain behind this event creates such stuff that even the simplest ingredients come alive on her blog.
So I started to look for a recipe that is uncommon. Given that I am in South India now I was confident that I will lay hands on a special one. So began my spree. Finally my friend at work suggested this one.
Shilpa has lived in the Hassan district of Karnataka, Southern India during her teenage and this was one of the dishes made with the seeds of the Jackfruit we call it Phanas in Marathi. She tells me that her summers were spent cutting and cleaning the jackfruit and separating the pulpy part known as Gara ( Marathi). Depending on the ripeness of the fruit it was decided what recipe to follow. Most times they ate the ripe Gara as is. There were papads, jackfruit leather, curries and so much more.
I chose this one as I had never heard of a Phanas Kadbole and it is something you will get only if you are invited to a Kannadiga home. They are never sold at shops not even the ones that claim to sell home made stuff. So here is your chance to get an authentic Hassan speciality.
1 cup boiled Jackfruit seeds/ Phanasa chi bee
1 cup all purpose flour
2 teaspoon red chilli powder
1/2 teaspoon turmeric
1 teaspoon ajwain
salt to taste
1 tablespoon oil
Oil to fry
Mash the boiled Jackfruit seeds and mix with all purpose flour and the rest of the ingredients. Knead well. Once you get a nice dough knead in the oil. To shape kadbole pinch bits of dough and roll on the counter to get a string then form a ring shape. Make them in one go and fry later. Heat the oil and fry the kadbole on medium heat till golden and crisp.
The Kadbole retain the strong flavors of jackfruit even after frying thus making it enjoyable and different from your regular ones.
Munch on the Phanas Kadbole with a hot tumbler of Kapi!