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 

CHAKKA PUTTU - JACKFRUIT PUTTU

 INGREDIENTS:

For Chakka Flour:

Puttu Flour - 1 Cup
Jack Fruits - 8–10 Pods
Water - as Required
Salt  - To Taste
Grated Coconut  - 1/4–1/2 Cup

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.

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. 

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.

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. 

CHAKKA PUTTU - JACKFRUIT PUTTU