Halasinakaayi sandige | Jackfruit chips
By Leena Hegde, Puttanamane
Halasinakaayi is raw (unripe) jackfruit, and sandige is chips. A fresh raw jackfruit pulp is cut vertically, deep fried, and mixed with salt and spices. Not every jackfruit is suited for making chips. Some might turn chips soft and soggy.
Prep time
1 hr 30 mins
Cook time
1 hr
Cool off time
0
Total time
2 hrs 30 mins
Course
Snacks
Diet
Vegan, Vegetarian
Difficulty level
Moderate
Servings
2 kg
Ingredients
-
1 large raw jackfruit
- 2 tablespoon red chilli powder or as required
- ½ tablespoon cumin seeds (Jeerige or jeera)
- ½ tablespoon carom seeds (Om / ajwain)
- ¼ teaspoon asafoetida (Ingu / hing)
- 1 tablespoon salt or as required
- Coconut oil as required
Cookware / Utensils
-
Plate
- Spoon
- Bowl(s)
- Frying pan
- Deep frying spoon
- Mixer
- Sieve with big holes or Strainer colander
Instructions
Instructions
Preparation
- Wash the fresh raw jackfruit thoroughly.
- Remove the skin and cut. Separate the pulp / bulb and remove the seeds.
- Cut them vertically and spread on a plate or muslin cloth to dry for about 20 -30 minutes.
- Heat a pan. Add ½ tablespoon cumin seeds and ½ tablespoon carom seeds.
- Dry fry them on low heat until they turn aromatic.
- Transfer the spices to a dry, clean bowl. Let them cool.
- Then take the spices in a mixer jar. Add ¼ teaspoon asafoetida. Powder them.
- Take powdered spices and mix with red chilli powder. Keep aside.
Frying and making raw jackfruit chips
- Heat coconut oil in a frying pan on medium heat.
- Once the oil is hot enough, add chopped jackfruit.
- Immediately after adding them, stir them with a deep frying spoon or slotted spoon.
- Keep turning and frying them until they become crisp.
- Note that bubbles and sound subsides when the jackfruit slices turn crisp and cooked well.
- Remove the crispy jackfruit chips.
- Place them in a sieve or colander. This helps in draining the extra oil.
- After 2 minutes transfer chips to a mixing bowl.
- Add salt and powdered spice mix as required. Mix well.
- This way, fry all the jackfruit chips in batches.
- Once the jackfruit chips cool down to room temperature, store them in a clean, dry, and airtight container.
Step by step guide
How to make raw jackfruit chips
Preparation
1. Wash the fresh raw jackfruit thoroughly.
2. Remove the skin and cut.
3. Separate the pulp / bulb and remove the seeds.
4. Cut them vertically and spread on a plate or muslin cloth to dry for about 20 -30 minutes.
5. Heat a pan. Add ½ tablespoon cumin seeds and ½ tablespoon carom seeds. Dry fry them on low heat until they turn aromatic. Transfer the spices to a dry, clean bowl. Let them cool.
6. Then take the spices in a mixer jar. Add ¼ teaspoon asafoetida. Powder them.
7. Take powdered spices and mix with red chilli powder. Keep aside.
Frying and making jackfruit chips
8. Heat coconut oil in a frying pan on medium heat. Once the oil is hot enough, add chopped jackfruit. As soon the jackfruit pieces are added, oil bubbles with a sound. Immediately after adding them, stir them with a deep frying spoon or slotted spoon.
Note: The left-over oil is not used for any cooking purpose. So, I fry with little oil in batches and add oil in steps as needed.
9. Keep turning and frying them until they become crisp. Note that bubbles and sound subsides when the jackfruit slices turn crisp and cooked well. Remove the crispy jackfruit chips. Place them in a sieve or colander. This helps in draining the extra oil.
Note: Place the sieve or colander on a pan or bowl so that the extra oil will get collected in that pan or bowl.
10. After 2 minutes transfer chips to a mixing bowl. Add salt, and powdered spice mix as required. Mix well.
11. This way, fry all the jackfruit chips in batches. Once the jackfruit chips cool down to room temperature, store them in a clean, dry, and airtight container.
Notes
-
Jackfruit: Only specific jackfruit varieties are used for making chips. Jackfruit should be raw (unripe). Otherwise chips might not become crisp. Usually chips are made on the same day when it is picked from tree.
Slice the jackfruit medium thick as shown in the picture in step 3. Slice should not be either too thin or too thick. Jackfruit chips taste great when sliced into medium thickness.
- Oil: Coconut oil is used for frying for its freshness, flavor, and longer shelf life. If you cannot source fresh coconut oil, then you can use sunflower or groundnut oil. When frying, oil is added in steps as needed as fried left-over oil is not used anymore for any cooking purpose. It is used in non-cooking, like oiling machines.
-
Frying: Fry chips on medium heat. The jackfruit chips absorbs a lot of oil on a low heat, and on a high heat, chips are not cooked properly and evenly. Chips will become soft soon if not fried properly.
Jackfruit chips also absorb more oil if the jackfruit slices are too moist. So let them dry for some time before start frying.
Frying time varies with the quantity of oil used, the quantity of chips and the thickness of the slices that are added to oil, kadai or pan thickness & make, and heat applied.
- Storage: Store jackfruit chips in a clean, dry, airtight container and keep in a cool, dry place at room temperature. Use clean, dry hand or spoon to take them out.
- Shelf life: Jackfruit chips stay fresh and crisp for about 3-6 months, and sometimes even more than that. However, jackfruit chips shelf life depends on type and quality of the ingredients used to make them, frying, storage, room temperature, and weather condition.
