If you’re looking for a new, delicious snack to enjoy with tea or as an appetizer, try to know this Jackfruit Seed Pakora recipe! This crispy, golden treat is made from the seeds of jackfruit and is surprisingly addictive. Most people won’t even guess what the main ingredient is until you tell them!
This recipe is perfect for anyone in search of unique Indian snacks or for those wanting to try a gluten-free, vegan option. Read on to learn how to make this crunchy snack that’s sure to impress your family and guests.
What Is Jackfruit Seed Pakora?
Jackfruit Seed Pakora, also known as Palakottai Pakoda, is a crispy snack made from the seeds of the jackfruit. While jackfruit itself is commonly used in many dishes, its seeds are often overlooked. But with this recipe, you’ll discover just how tasty and crunchy they can be when turned into pakoras (fritters).
Ingredients for Jackfruit Seed Pakora Recipe
Here’s what you’ll need to make your own Jackfruit Seed Pakora:
- 1 cup jackfruit seeds (about 8-10 seeds)
- 1 onion, finely chopped
- 1/2 cup gram flour (besan)
- 2-3 tbsp rice flour
- 1/4 cup mint leaves, chopped
- 1/4 cup coriander leaves, chopped
- 1 tbsp ginger, chopped finely
- 2 green chilies, chopped
- 2 pinches of cooking soda
- 1/2 tsp red chili powder
- 1/2 tsp fennel seeds (powdered)
- 1 tbsp hot oil or ghee
- 1/4 tsp asafoetida (hing)
- 1 sprig curry leaves
- Salt, to taste
- Oil for deep frying
How to Make Jackfruit Seed Pakora: Step-by-Step Instructions
Step 1: Prepare the Jackfruit Seeds
First, peel the jackfruit seeds carefully using a sharp knife. You can cut them lengthwise into 4 pieces to make peeling easier. The hard white skin (not the brown skin) needs to be removed.
Step 2: Grind the Seeds
Once peeled, place the jackfruit seeds in a blender or food processor. Pulse a few times to get a coarse mixture, but don’t grind it into a paste.
Step 3: Mix the Ingredients
Transfer the ground jackfruit seeds into a mixing bowl. Add the chopped onion, mint leaves, coriander leaves, ginger, green chilies, and the dry ingredients—gram flour, rice flour, red chili powder, fennel powder, asafoetida, and cooking soda. Mix everything well.
Step 4: Add Hot Oil/Ghee
Next, add 1 tablespoon of hot oil (or ghee) to the mixture. This helps bind the ingredients together and gives the pakora a crisp texture. Mix well to get a crumbly texture.
Step 5: Add Water to Form the Dough
Add 3-4 tablespoons of water to form a thick dough. The mixture should hold its shape when you take a spoonful. Be careful not to add too much water; you want a dough that’s thick enough to drop into the oil without falling apart.
Step 6: Heat Oil for Frying
Heat enough oil for deep frying in a pan or wok. You can test if the oil is hot enough by dropping a small amount of the mixture into the oil. If it rises immediately, the oil is ready.
Step 7: Fry the Pakora
Turn the heat to medium or low. Carefully drop bite-sized amounts of the pakora mixture into the hot oil. Be sure to avoid overcrowding the pan. Fry the pakoras on medium-low heat, stirring occasionally.
Step 8: Drain and Serve
Once the pakoras turn golden brown and the bubbles subside, they are ready to be removed from the oil. Drain them on a paper towel to absorb any excess oil.
Tips for Perfect Jackfruit Seed Pakora Recipe
- Heat Control: Keep the oil temperature moderate. If the heat is too high, the pakoras will brown too quickly and may remain uncooked inside.
- Crumbly Texture: Ensure the mixture is not too wet or dry. The consistency should be thick enough to form small fritters that hold their shape.
- Fresh Jackfruit Seeds: If the jackfruit seeds are too fresh, they may be slippery and hard to peel. Let them dry in the sun for a couple of days to make peeling easier.
Variations of Jackfruit Seed Pakora
Spicy Version: If you love heat, you can add extra green chilies or increase the amount of red chili powder in the batter.
Cashew Option: For a richer flavor, you can add chopped cashew nuts to the batter. They give the pakoras an added crunch and texture.
Kid-Friendly: To make this snack milder for kids, omit the green chilies and instead use chili powder. You can also shape the mixture into smaller vada-style fritters instead of pakoras.
Storage Tips
Once cooked, you can store the Jackfruit Seed Pakora at room temperature for up to 2 days. They stay crisp as long as the batter wasn’t too wet. If you plan to make them ahead of time, prepare the batter in the morning and fry the pakoras in the evening.
Why You’ll Love Jackfruit Seed Pakora
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
- Vegan-Friendly: Skip the ghee to make this recipe completely vegan.
- Healthy Snack: Jackfruit seeds are packed with nutrients, making this snack not only delicious but healthy too!
Conclusion
Jackfruit Seed Pakora is a unique and flavorful snack that’s perfect for any occasion. Whether you’re serving it at a party, with tea, or just enjoying it on your own, this crispy treat is sure to impress. Give it a try and discover how tasty jackfruit seeds can be!
If you enjoyed this recipe, don’t forget to share it with friends and family. Also, leave a comment below if you tried making these delicious pakoras at home!
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By following this easy-to-follow recipe, you can enjoy a crispy, addictive snack with Jackfruit Seed Pakora! Happy cooking!
