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.