Khara obbattu | Jackfruit seeds patty
By Leena Hegde, Puttanamane
This is an inspired recipe from our traditional sweet obbattu. We normally make sweet obbattu with jackfruit seeds or husked split bengal gram (kadle bele or chana dal). During jackfruit season the jackfruit seeds are cleaned, washed, dried, and stored to make various sweet dishes. Quality seeds stay good for many months at room temperature.
While making, I was not sure whether to call this as cutlet or patty. Then I settled for the name patty as obbattu is made by simply gathering ingredients, patting it down, and dry roasting or shallow frying with a few drops of ghee or oil on a tava (griddle or flat pan). These patties tastes yummy as-is without any side dip requiring. So, here is an innovative jackfruit seeds recipe khara (hot / spicy) obbattu (patty), a perfect snack for monsoon evenings.
Prep time
30 mins
Cook time
10 mins
Cool off time
0
Total time
40 mins
Course
Snacks
Diet
Vegan, Vegetarian
Difficulty level
Easy
Servings
6 patties
Ingredients
-
35 – 40 jackfruit seeds
- 1 teaspoon cumin seeds (Jeera or jeerige)
- ½ teaspoon tamarind or as required
- 2 green chillies
- Salt as required
- Oil as required
- Water as required
Cookware / Utensils
-
Pan
- Bowl(s)
- Spoon
- Tava (flat pan)
- Turner or spatula
- Mixer
- Mortar and pestle
Instructions
Instructions
Preparation
- Take 35 to 40 jackfruit seeds.
- Take each of them in a mortar and smash with a pestle.
- Remove the covering. Wash the seeds thoroughly.
- Add water as needed, and cook them to a very smooth texture. Let it cool.
- Take the cooked seeds, green chillies, tamarind, cumin, and salt in a mixer jar.
- Grind them to a smooth or little coarse paste. Take the ground mix in a bowl.
Make khara obbattu
- Take a portion of the dough and shape into a ball.
- Then flatten with your palm and shape into patty / obbattu.
- Heat a tava and spread a few drops of oil.
- Place a shaped patty / obbattu on the heated tava.
- Sprinkle a few drops of oil on patty / obbattu. (Optional)
- Turn over using a turner or spatula when patty turns golden or light brown at the bottom.
- Remove when both the sides are well roasted.
- Shape the remaining dough and roast them all.
- You can roast them one by one or all at once on a low to medium heat.
- Enjoy them hot.
Step by step guide
How to make khara obbattu
Preparation
1. Take 35 to 40 jackfruit seeds.
2. Take each of them in a mortar and smash with a pestle.
3. Remove the cover.
4. Wash the seeds thoroughly.
5. Add water as needed, and cook them to a very smooth texture. Let it cool.
Cook the seeds really well. Uncooked seeds are difficult to grind.
6. Now, add the cooked seeds, green chillies, tamarind, cumin seeds, and salt to a mixer jar.
7. Grind them to a smooth or little coarse paste. Take the ground mix in a bowl.
Note that the ground mix should be smooth enough to shape them.
Make khara obbattu
8. Take a portion of the dough and shape into a ball.
9. Then flatten with your palm and shape into patty / obbattu.
10. Heat a tava and spread a few drops of oil. Place a shaped patty / obbattu on the heated tava.
11. Sprinkle a few drops of oil on patty / obbattu. (Optional)
12. Turn over using a turner or spatula when patty turns golden or light brown at the bottom. Remove when both the sides are well roasted.
13. Shape the remaining dough and roast them all. You can roast them one by one or all at once on a low to medium heat.
14. Enjoy them hot.
Notes
-
You can skip oil and dry roast the khara obbattu / patties.
- Make use of good quality jackfruit seeds. Check properly for the shelf life before using.
- Cook the seeds really well. Otherwise it is difficult to grind them.
- Adjust the quantity of tamarind and chillies as per your taste.
- The khara obbattu / patty should get roasted / cooked from the inside. Make sure to roast both the sides properly on a medium heat.
- Dry mango powder (amchur) or monkey jack fruit (Vate huli / Lakucha) powder can be used instead of tamarind.
