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.
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.
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
- 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.
1. Measure Jackfruit seeds. 1 cup jackfruit seeds before peeling/ chopping is enough for this recipe.
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).
3. Place the jackfruit seeds in a mixie.
4. Run few times in mixer using pulse option to a coarse mixture.
5. Transfer to a mixing bowl.
6. Add all other ingredients.
7. Add hot oil/ ghee to it.
8. Mix well to resemble crumble.
9. Add 3-4 tablespoons of water to make a thick 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.
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.
12. Put the flame to medium or low. Take bite size amount of the mixture and drop carefully in hot oil.
13. Once filled the oil, stir and cook in low flame or medium flame.
14. After that, the bubbles will reduce and turns golden in color. Drain over paper towels.
15. Repeat to finish. Jackfruit seed pakora ready!
Serve simply with sauce or green chutney.
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.
Watch video here: https://youtu.be/T8-UUbtMuG4
Recipe card
Jackfruit seed pakora
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
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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