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2
------
1/4
2
1
1/2
1/8
1/2
ar
------
ar
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c
---
c
T
T
t
t
t
---
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Jackfruit Rags (1)
-- Batter
Urad Dal Flour (2)
Rice Flour
Chili powder (3)
Turmeric
Asafoetida
Salt
Water
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Oil, deep fry
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PREP - (15 min)
- Obtain your JACKFRUIT RAGS (see
Note-1). Make sure clumps are cut or pulled
apart. Individual rags will stick together, but that's not a problem.
- Mix together all Batter items using just enough water to
make a batter that will coat the Rags well when massaged in - not
too liquid.
- Massage JACKFRUIT RAGS into the batter until evenly coated,
pulling them apart so they are separated from each other.
RUN (25 min)
- In a Kadhai or other suitable deep fry pan, heat Oil to
about 350°F/175°C.
- Place 1/3 of the coated Rags (for this quantity) on you
spider and dump them into the Oil. Spread them out quickly,
but no further stirring until the foam subsides. Most of the Batter
will shatter off the Rags and form strands and crumbles tangled with
the Rags. This is what we want.
- The rags are wet, so the oil temperature will drop below
220°F/104°C. Fry tumbling often until the Rags are getting
crisp and lightly golden.
- Watch the batter closely. As the temperature rises (don't let it
get over 350°F) the orange batter will start to darken. This
happens suddenly. When it is brick red, no darker, turn off the heat and
quickly scoop out the rags with your spider. Drain on paper towels.
- Repeat exactly as above until all the Rags are used.
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