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| CHAKKA PUTTU - JACKFRUIT PUTTU |
If you are not a Malayalee or from Kerala, the whole idea behind Chakka Puttu - Puttu with Chakka/Jackfruit would surely be underestimated or heard with an awe. But for a Malayalee Jackfruit alias Chakka is a feel and dishes with Jackfruit is taken head's down in a Kerala household. Even there is a note of complaint when it comes to Jackfruit season that a Kerala household gets overwhelmed with the fruit and cooks up anything and everything in the name of Jackfruit. Right from a Stir-fry, Curry, Snack, Sweet etc., & etc.,
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| CHAKKA PUTTU - JACKFRUIT PUTTU |
Well, when you have a seasonal fruit in abundance, it is a norm of every Indian housewife to indulge in preserving it or using it to the maximum. So, a staple Kerala Breakfast, with a twist of Jackfruit in it, is certain to pop up during the Season. Chakka Puttu is one such dish which comes into limelight during the Jackfruit Season.
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| CHAKKA PUTTU - JACKFRUIT PUTTU |
Though a simple dish, it turns out to be a wholesome meal on its own. Here, the humble Puttu is cooked with a few finely chopped Jackfruit pieces layered in between. When steamed, the unique aroma of cooked Jackfruits and Puttu makes this humble dish a satiating indulgence. Chakka Puttu brings out the very essence of Kerala and its love for Jackfruit.
If you have some Puttu Flour and a few pods of jackfruits, then you are ready to go with this dish. Quick & easy and a simple dish which could be eaten as such.
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| CHAKKA PUTTU - JACKFRUIT PUTTU |
For more recipes from GODS OWN COUNTRY - KERALA, click here...
Course : Main Course
Difficulty - Medium
Yields - 3-4 Small Sized Puttus
Author : SM
Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes
For a detailed Recipe on HOW TO MAKE PUTTU, Click here...
HOW TO MAKE CHAKKA PUTTU - JACKFRUIT PUTTU
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| CHAKKA PUTTU - JACKFRUIT PUTTU |
INGREDIENTS:
For Chakka Flour:
Puttu Flour - 1 CupJack Fruits - 8–10 Pods
Water - as Required
Salt - To Taste
Grated Coconut - 1/4–1/2 Cup
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| CHAKKA PUTTU - JACKFRUIT PUTTU |
METHOD:
- Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into small pieces & keep it aside.
- Take Puttu Flour in a large bowl, add salt to taste and mix well.
- Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
- Once mixed, the flour should look like bread crumbs.
- Care should be taken, that there are no lumps in the flour mix.
- Boil enough water (for about 2–3 cups) in the Puttu Pot/Pressure Cooker.
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| CHAKKA PUTTU - JACKFRUIT PUTTU |
- I have used the small Puttu Kutti which looks like a Coconut Shell to make this Puttu.
- Fix the small disc with the hole inside the Puttu Kutti in such a way that it fits well at the bottom of the Puttu Kutti.
- Place the empty Puttu Kutti over the Puttu Pot/Pressure Cooker and allow it to boil.
- Once the Puttu Kutti is hot, remove it from the fire.
- Add grated Coconut at the bottom layer of the Puttu Kutti, carefully add Puttu Flour (around 2–3 tablespoons of flour) over the grated coconut layer.
- On top of it, add a few tablespoons of Jackfruit pieces.
- Again add some Puttu flour on top of the Jackfruit pieces, top it up with grated Coconut over the Flour.
- In Cheratta or Coconut shell/the look alike Puttu Kutti you can make it as individual pieces.
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| CHAKKA PUTTU - JACKFRUIT PUTTU |
- If you are cooking in a Cheratta, cover the Coconut Shell with another smaller Cheratta/Coconut Shell/simply cover it with a tightly fixing lid/tie it out with a clean muslin cloth.
- If you are using the traditional long Puttu Kutti, follow the suit until the whole Puttu Kutti is layered alternatively with Flour, Jackfruit and Coconut.
- Cover the lid of the Puttu Kutti and place it over the Puttu Pot/Pressure Cooker.
- Steam cook the Puttu for about 8–10 minutes until the steam releases from the vent at the top of the Puttu Kutti lid.
- Switch off the flame and leave the Puttu Kutti aside for a few minutes.
- Once slightly cooled down, open the lid and remove the Puttus from the Puttu Kutti with a long stick.
- Push it from one side of the Puttu Kutti.
- Serve Chakka Puttu hot, with a piece of Pappadam.
- It can be served with Kadala/Chick Pea Curry or Green Bean Curry.
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| CHAKKA PUTTU - JACKFRUIT PUTTU |
NOTES:
- Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
- Do not add more water to the flour or knead it into a dough.
- Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
- Steam cook the Puttu until the steam releases from the vent at the top of the Puttu Kutti lid.
- Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
- Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
- Adjust the amount of Jackfruit pieces to suit your preference.
- If you do not have a Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes.
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| CHAKKA PUTTU - JACKFRUIT PUTTU |
