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Easy n crunchy chakka varathathu
Published On: 16 Dec 2013
English: Jack Fruit
tamil: Pala Pazham / Palli Kai
kannada: Halasu / Kujee / Halasina Hannu
hindi: Kathal / Katahal
Konkani: Ponosu / Barco
for more details, click the name of the ingredient
Bengali: Laban / Noone
Clean the jackfruit and separate the flesh from it. Make sure to apply oil on your palm and the knife while doing this so that the gum doesn’t stick to it. After separating the edible part, cut it into long pieces.
Heat oil in a pan. When the oil is hot add the jackfruit pieces.
Deep fry it by stirring it occasionally.
When its ready, add one tsp of salted water to the chips. Mix well.
Remove it from fire.
Repeat the same procedure for rest of the pieces.
Store it in an airtight container.
:- Turmeric can be added along with salted water. You can make out from the sound whether the chips is fried and is ready to be removed from fire.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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