Ingredients for making Jackfruit Pakoda
Raw jackfruit – kg
Salt – 1.5 tsp
Asafoetida – pinch
Besan – 1 cup
Red chili powder – 1.5 tsp
Coriander Powder – 1.5 tsp
Amchur powder – tsp
Garam masala – tsp
oil – for frying
Rice flour – cup
Green chili – 2 finely chopped
How to make Jackfruit Pakoda
To make jackfruit dumplings, first cut the jackfruit into small pieces and take out the back part of the seed. Now put cup water, teaspoon salt and 1 pinch asafoetida in the cooker, add chopped jackfruit, close the lid and keep it on the flame and let it whistle.
After a while, open the lid of the cooker and take it out and throw the remaining water. Now put oil in a deep bottomed pan and heat it on low flame. Make a batter by adding gram flour, rice flour, salt as per taste and a little water in a deep vessel.
Add red chili powder, green chili, coriander powder, mango powder, garam masala and carom seeds to this solution and mix it well and add 1 teaspoon oil to it. Now mix the boiled jackfruit pieces in this solution and mix it by adding turmeric. Take your batter for making crispy pakodas.
Put oil in a pan and heat it well. After this, drop the batter of pakodas little by little in this oil. Fry the pakoras on a low flame till they turn golden brown. Now take out these pakoras on a paper plate, so that the excess oil gets absorbed.
Fry all the pakoras in the same way.
Take out these pakoras in a serving plate and serve them with tomato ketchup or coriander and sour tomato chutney.
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