Jackfruit or Jack of all fruits is a largest delicious fruit which is rich source of many nutrients. It is available during the month of March to May. Little known part of Jackfruits is the seeds which are usually thrown away after consuming the fruits/pulp. The coastal and few regions of Western Ghats use this underutilized highly beneficial seeds in many of the dishes like curry, sambar, roti, sweets and savories. They are highly rich in protein, vitamin A, vitamin C content with few antioxidants and loaded with carbohydrates, dietary fiber.
Here is a simple recipe to use these seeds in baking them into yummy tea time snack.
Preparation time: 10 mins
Cooking time: 20 mins
No of Nipattu: 15 Nos
Jack seed powder – ¼ cup
Whole wheat flour- ½ cup
Jowar flour – 2 tbsp
Rice flour – 2 tbsp
Barley flour- 1 tbsp
Red chilli powder – 1 tbsp
Roasted till seeds – 1 tsp
Chopped mint and coriander leaves- 2 tbsp
Salt as per taste
Hot oil – 2 tbsp
Water -2 tbsp
Jeera- 1 tsp
- Mix all the flours in a large bowl and add hot oil to this, rub with the fingers to get crumble like flour.
- Now add the other ingredients and form dough neither too soft nor too hard.
- Rest this dough for 10 mins. Preheat the oven at 170°C for 10 mins.
- Roll out the dough into thin sheets between the parchment papers and cut using a cookie cutter. Pierce them using fork.
- Place them on the lined baking tray and bake at 170°C for 15-20 mins or until the bottom turns slightly brown. Cool them on wire rack and serve them with a cup of tea.
Oven temperature settings vary from individual oven.
The nipattu are soft when hot and become crisp as they cool.
To prepare jackfruit seed powder, sundry the seeds for 2 days. Later peel the white skin and take the brown seeds and powder them in dry grinder or mixer jar.
I have used the coarse form of jackfruit seed powder.