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Halasinakayi Manchurian | Tender Jackfruit Manchurian

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I want to share this wonderful, super delicious , unique manchurian recipe using the tender Jackfruit. This special snack Halasinakayi Manchurian  recipe is from  Sri.Murali who is from malnad region and is a professional chef. He does many innovative recipes like this one. If you find tender jackfruit , you should try Halasina kayi Manchurian or jackfruit Manchurian

Try this cabbage Manchurian  and  Gobi Manchurian recipe 

Also you try halasina kayi palya, Halasina hannina mulka  , Halasina hannina dosa/Jackfruit dosa.

Ingredients for making  Halasinakayi Manchurian:

For making the Jackfruit pakoda for manchurian:

  • 1 inch piece ginger,
  • 8 small cloves of garlic
  • 3 tbsp kadale hittu / besan flour
  • 2.5 to 3 tbsp corn flour
  • 2.5 to 3 tbsp maida / all purpose flour
  • 1/2 tbsp red chilli powder or to taste
  • 1/4 tsp jeerige menasina pudi(optional)
  • 1/2 tbsp salt or salt to taste
  • water as needed

For seasoning:

  • 2 tbsp oil
  • 1/2 tsp jeera cumin seeds
  • 4 finely chopped green chillies
  • 3/4 cup finely chopped onion
  • 6 small cloves of garlic finely chopped
  • 1/2 tbsp grated ginger
  • 3/4 cup finely chopped tomato
  • chopped coriander leaves
  • 1 tbsp jaggery
  • some lemon juice
  • oil to fry and for seasoning

Method:

  1. Please see the link in the description box for the video” how to cut the jackfruit”
  2. for this recipe you have to use Midi halasina kayi or the small tender one
  3. Cut the jackfruit and take around 2 to 3 cups of cut jackfruit pieces
  4. Pressure cook the cut jackfruit (without adding water to the jackfruit) on medium high . Turn off the heat after 1 whistle.
  5. Once the pressure cooker is cooled completely break this 1/2 cooked jackfruit to small pieces
  6. to this add corn flour, maida, besan , red chilli powder, jeerige menasina pudi, salt, ginger garlic paste, and mix it well without adding water
  7. Now add water little by little and make the pakoda batter. ( add water just enough to get this consistency. I have used around 1/4 cup water here. )
  8. to fry the pakoda – heat enough oil in a pan on medium heat. Once hot add the pakoda mix as shown
  9. Fry it until pakoda becomes golden brown and crisp on all sides. Make sure to flip this to cook evenly on all sides
  10. It is ready now, remove it and transfer it onto a paper towel or a colander
  11. Repeat the same procedure with the remaining batter and keep it ready.

To make the Manchurian:

  1. Heat around 1.5 tbsp oil in a big pan, once hot add jeera, then green chillies.chopped ginger and garlic, saute for few seconds
  2. Add chopped tomatoes, fry it until it is cooked,then add chopped onion, fry this for 2 minutes.
  3. Now the onions are done, add jaggery
  4. Add the deep fried pakoras and mix it really well., squeeze the lemon juice
  5. Chopped coriander leaves, turn off the stove. Sprinkle some salt, mix it and serve!
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