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Crispy Jackfruit and Prawn Pops

INGREDIENTS:

  1. Jackfruit 300 grams peeled and cut into 1-inch cubes
  2. Potato 1 large
  3. Onion 1 large, finely chopped
  4. Ginger 1-inch grated
  5. Garlic Cloves 5-6 minced
  6. Green Chilis 2-3 finely chopped
  7. Turmeric Powder 1 tsp
  8. Red Chili Powder 1 tsp
  9. Roasted Cumin Powder 1 tsp
  10. Garam Masala powder 1 tsp
  11. Black Pepper Powder 1/4 tsp
  12. Roasted Gram Flour (Besan) 2 tbsp
  13. Salt and Sugar to taste
  14. Mustard Oil 2 tbsp for sauteing the aromatics
  15. Prawns 10-12 medium-sized (deveined, shells removed, tails intact)
  16. Corn flour 3 tbsp
  17. Water 1/2 cup
  18. Panco Breadcrumbs 1 cup
  19. Coriander leaves chopped, a handful
  20. Oil for deep frying

METHOD:

Serving size: 4-5

Make a slurry with corn flour and water and season with salt and black pepper. Set aside.

Boil the jackfruit cubes and the potato in salted water until fork-tender. Drain completely and spread them on a wide plate for 5-6 minutes. This allows the excess moisture to evaporate.

Using a potato masher, mash them coarsely. Heat mustard oil in a pan and saute the onions until translucent. Add the grated ginger and garlic and sauté for a few seconds. 

Add the dry spice powders and fold in the jackfruit-potato mash. Stir-fry for 5-7 minutes until the mixture firms up and leaves the sides of the pan. Add roasted besan and coriander leaves and mix well. Remove and cool completely. 

Meanwhile, marinate the prawns with salt and turmeric. Heat 1 tsp oil in a pan and sear them for only 30-40 seconds per side. Set aside.

Grease your palms with a little oil. Take a lemon-sized portion of the mixture and flatten it. Place one prawn in the center with the tail pointing out. 

Wrap the mixture around the prawn, seal the edges and shape into oval or round pops. Coat each pop in the corn flour slurry, then roll it evenly in breadcrumbs. Press gently to adhere. Refrigerate the breaded pops for 20-30 minutes. This sets the crust, so it doesn't break while frying. 

Heat the oil on medium heat. Fry the pops in batches until golden brown and crisp. Drain on a wire rack.

Garnish with coriander leaves and serve with coriander chutney, kasundi, tomato ketchup and pickled onions.

NOTE:

For a lighter version, I pan-fried the pops instead of deep-frying them. They still developed a crisp outer layer while using much less oil, making the dish feel lighter without compromising texture or flavour.






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