Jack fruit pakoda with coriander chutney

Name: Jack fruit pakoda with coriander chutney
Total time: 2700 s
Cuisine: Indian
Ingredients: 2 cups pieces raw jackfruit; 3/4 tbsp Chikpea flour; 2 tbsp Corn flour; 1 tbsp chopped Ginger; 1/2 tbsp Ajwain; 1 pinch baking soda; 4-5 Coriander leaves; 2 green Chilli; 1 bowl water for boiling; Oil,for deep frying; to taste Salt

PRIYAM DANI @cook_16621460

Sambalpur

#summerlove

PRIYAM DANI @cook_16621460

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Ingredients

40-45 mins

2 cupspieces raw jackfruit
3/4 tbspChikpea flour
2 tbspCorn flour
1 tbspchopped Ginger
1/2 tbspAjwain
1 pinchbaking soda
4-5Coriander leaves
2green Chilli
1 bowlwater for boiling
Oil,for deep frying
to tasteSalt

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Steps

40-45 mins

1

First of all cut the raw Jack fruit into small pieces and then boil it in turmeric salted water for 15-20 mins.
2

Drain out the water, then add Chikpea flour, corn flour, ginger, Ajwain, baking soda & salt and mix it properly using spoon and keep aside for 10 mins.
3

Mix all the Ingredients such that pieces Jack fruit are coated well with flour batter. Do not add more water unless required.if batter becomes too watery and thin then pakodas will not turn crispy.
4

Heat oil in a deep pan over medium flame. Check whether oil is sufficiently hot or not by dropping a pinch of mixture in hot oil.
5

Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in colour – keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.
6

Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil. Repeat the process for remaining batter and deep-fry in batches. Do not over crowd the oil with onion fritters, this will help them cook evenly.
7

When it is ready, serve them hot as delectable snacks with coriander chutney in the evening.