Fried jackfruit rags (‘Buthal thallelein’; ‘Chakkachakini varuthathu’) is another specialty of the Konkani dishes. ‘Buthal’ in Konkani means ‘Chakkachakini’ in Malayalam. Fried jackfruit rags is a crispy and crunchy snack and always liked by both young and old. You can have it as a tea time snack. The jackfruit rags are usually thrown away after taking the rest of the parts. But we Konkani’s just do not let anything go waste. We make various dishes out of this jackfruit rags as well. One of them is Fried jackfruit rags(‘Buthal thallelein’; ‘Chakkachakini varuthathu’). For the preparation of the fries you need mature jackfruit but not the ripened one.
Ingredients
- 1 cup jackfruit rags separated from a mature jackfruit
- ½ tspn red chili powder
- A pinch of hing
- Oil for deep frying
- Salt to taste
Method
Separate out each jackfruit rag. Apply some salt and keep aside for half an hour. After half an hour squeeze out the water gently from the rags and keep aside.
Heat oil in a kadai for deep frying. Add the jackfruit rags and fry them till golden brown color. Be careful not to brown them too much. Keep fliping over in between to fry on all sides equally.
Remove from oil and drain off excess oil using a strainer or kitchen towels.
Add chili powder, hing and if required salt when it is hot. Mix well and after cooling store in air tight containers.
Fried jackfruit rags(‘Buthal thallelein’; ‘Chakkachakini varuthathu’) is ready to be served.
Serve with hot steaming tea or coffee
Shelf life: 1 week
Tips
I have used jackfruit rags that are sufficiently thick enough. You may not get it in all varieties of jackfruit. If you ever find a jackfruit with thick rags then you can try my recipe out. It is really delicious to eat. If you try with rags which are thin then after frying the rags will shrink off. They will become drenched in oil also. But this does not happen much with the thick ones.
If your rags are too long you can cut them into half. If you do not want spicy ones you can have just salted ones as well. The only difference is that the taste varies.
