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    Home » Recipes » Recent Posts

    Jackfruit Seed Pakora Recipe

    June 14, 2022 by Raks Anand Leave a Comment / Jump to Recipe

    Jackfruit seed pakora or palakottai pakoda is a crispy, addictive snack. One can not even know the main ingredient in this pakora if not told.

    jackfruit seed pakoda
    Jackfruit seed pakora

    A delicious crispiest snack accompaniment for tea time for guests or family.

    Check out my Cashew pakoda recipe on this site, and pairs well with this green chutney.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Top tip
    • Recipe card

    This is a recipe shared by my Chithi during my recent trip to Chennai. Though I could not make there, I got some jackfruit seed from my MIL and tried here recently. Turned out super crisp and delicious.

    Ingredients

    Here are the main ingredients need for palakottai pakoda

    ingredients for pakoda
    Jackfruit seed pakoda ingredients
    • Jackfruit seed
    • Onion
    • Gram flour
    • Rice flour
    • Mint leaves
    • Coriander leaves
    • Ginger
    • Green chilli

    See recipe card for full list and quantities.

    Instructions

    Let's see how to make palakottai pakoda with stepwise photos below.

    palakottai

    1. Measure Jackfruit seeds. 1 cup jackfruit seeds before peeling/ chopping is enough for this recipe.

    cut

    2. Firstly cut jackfruit seeds with sharp knife carefully. I cut lengthwise into 4, this makes easy to peel the skin as well. (Hard white shell like skin, not the brown skin).

    grind

    3. Place the jackfruit seeds in a mixie.

    ground coarse

    4. Run few times in mixer using pulse option to a coarse mixture.

    mixing bowl

    5. Transfer to a mixing bowl.

    all other

    6. Add all other ingredients.

    flour, hot oil

    7. Add hot oil/ ghee to it.

    mix

    8. Mix well to resemble crumble.

    add water

    9. Add 3-4 tablespoons of water to make a thick mixture.

    mixture

    10. If you take the pakoda mixture, it should hold shape to drop to oil. Not very dry or not too wet. Just thick enough to hold together.

    jackfruit seed pakora batter consistency

    11. Heat enough oil for deep frying in a kadai / deep pot or pan. Check temperature by dropping a little of the mixture. If it rises immediately then it's right time to drop the pakora.

    drop palakottai pakoda

    12. Put the flame to medium or low. Take bite size amount of the mixture and drop carefully in hot oil.

    fry jackfruit seed pakora

    13. Once filled the oil, stir and cook in low flame or medium flame.

    drain

    14. After that, the bubbles will reduce and turns golden in color. Drain over paper towels.

    ready jackfruit seed pakora

    15. Repeat to finish. Jackfruit seed pakora ready!

    Serve simply with sauce or green chutney.

    palakottai pakoda | Jackfruit seed pakora
    Jackfruit seed pakora with tea, sauce

    Substitutions

    This recipe is naturally gluten free. You can make it vegan by skipping ghee in it.

    • Fennel Seeds - instead of fennel seeds, I used powder. You can add cumin seeds for replacement.
    • Herbs - use either one coriander leaves or mint leaves if both are not available.
    • Ginger - Instead of ginger, you can use ginger garlic paste too.

    Variations

    Here's how you can adapt the recipe to suit any taste bud.

    • Spicy - add more green chilli or use spicy variant of the chilli powder.
    • Deluxe - you can add cashew nuts for extra flavour and great texture.
    • Kid friendly - avoid chopped green chilli and use fully chilli powder or use green chilli paste. Also you can make as vada instead of pakora. Instead of dal in the recipe, we are using ground jackfruit seeds.

    See this onion pakoda recipe on my website! (placeholder for in-content link)

    Storage

    You can prepare the pakoda and store it in room temperature for 48 hours. It stays crisp if you have mixed the batter right. Less water batter = crispier results.

    Batter can be made ahead in the morning and prepare pakoda in evening. I do not recommend more than that as it has onion and it may leave water as well as for health reasons.

    Top tip

    • Regulate the heat as needed, if the temperature is too high, then it will get browned fast before getting cooked.
    • Do not grind to a paste as well as not too large chunks for crispy results.
    • If the jackfruit seed is too fresh, you will find it difficult to peel the skin. Also slippery for cutting. This is dangerous too as you may cut your fingers. Sun dry for couple of days in that case to peel easily. So be cautious each time you cut the seed.
    jackfruit seed pakora
    Palakottai pakoda

    Watch video here: https://youtu.be/T8-UUbtMuG4

    Recipe card

    jackfruit seed pakora recipe
    Print Pin
    5 from 1 vote

    Jackfruit seed pakora

    Jackfruit seed pakora or palakottai pakoda is a crispy, addictive snack. One can not even know the main ingredient in this pakora if not told.
    Course Snack
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 1 cup Jackfruit seed
    • 1 Onion
    • ½ cup Gram flour heaped
    • 2 - 3 tablespoon Rice flour
    • ¼ cup Mint leaves loosely filled
    • ¼ cup Coriander leaves loosely filled
    • 1 tablespoon Ginger chopped finely
    • 2 Green chilli chopped
    • 2 pinches Cooking soda
    • ½ teaspoon Red chilli powder
    • ½ teaspoon Fennel seeds I used powder
    • 1 tbsp Hot oil or hot ghee
    • ⅕ teaspoon Asafoetida
    • 1 sprig Curry leaves
    • Salt
    • Oil for deep frying
    Prevent your screen from going dark

    Instructions

    • Firstly cut jackfruit seeds with sharp knife carefully. I cut lengthwise into 4, this makes easy to peel the skin as well. (Hard white shell like skin, not the brown skin).
    • 1 cup jackfruit seeds before peeling/ chopping is enough for this recipe. Measure and set aside.
    • Place the jackfruit seeds in a mixie.
    • Run few times in mixer using pulse option to a coarse mixture.
    • Transfer to a mixing bowl.
    • Add all other ingredients.
    • Add hot oil/ ghee to it.
    • Mix well to resemble crumble.
    • Add 3-4 tablespoons of water to make a thick mixture.
    • If you take the pakoda mixture, it should hold shape to drop to oil. Not very dry or not too wet. Just thick enough to hold together.
    • Heat enough oil for deep frying in a kadai / deep pot or pan. Check temperature by dropping a little of the mixture. If it rises immediately then it's right time to drop the pakora.
    • Put the flame to medium or low. Take bite size amount of the mixture and drop carefully in hot oil.
    • Once filled the oil, stir and cook in low flame or medium flame.
    • After that, the bubbles will reduce and turns golden in color.
    • Drain over paper towels.
    • Repeat to finish.

    Video

    Notes

    • Regulate the heat as needed, if the temperature is too high, then it will get browned fast before getting cooked.
    • Do not grind to a paste as well as not too large chunks for crispy results.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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