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jackfruit seed pakora recipe
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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.
Prep Time15 mins
Cook Time15 mins
Course: Snack
Cuisine: Indian
Servings: 4 people

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
  • teaspoon Asafoetida
  • 1 sprig Curry leaves
  • Salt as needed
  • 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.