Now try jackfruit crispy pakodas, not potatoes and onions, double the fun of evening tea

Kathal ka pakora recipe: You should have served cauliflower, onion and potato pumpkin several times with tea, but this time try jackfruit’s tasty pumpkin. These pakodas are delicious and crisp enough to be easy to make. So what’s the delay, and what’s the easiest and tasty way to make jackfruit pakodas?

Ingredients for making jackfruit pakoda –
Raw jackfruit – 500 g
Salt – 1.5 tbsp
Asafoetida- Pinch
Besan – 1 cup
Rice flour- cup
Green chilli – 2 finely chopped
Red chilli powder – 1.5 tbsp
Coriander powder – 1.5 tbsp
Amateur powder- tbsp
-Garam masala – tsp
– Accelerator-
-oil- to fry

Jackfruit pakoras recipe

How to Make Jack Fruit Pakoda-
To make a jackfruit pumpkin, first cut the jackfruit into small pieces and extract the back of its seeds. Now add the cup water, teaspoon salt and 1 pinch of apophytida in the cooker, add chopped jackfruit, close the lid and wait for a whistling. After a while, open the cooker lid and take out the jackfruit and throw in the rest of the water. Now put the oil in a deep-bottomed skillet and heat it on low flame. In a deep bowl, combine gram flour, rice flour, salt to taste and a little water. To this solution add red chilli powder, green chillies, coriander powder, mango powder, garam masala and carom seeds, mix well and add 1 teaspoon of oil.

Now add the baked jackfruit pieces to this solution. After that add turmeric and mix. Your batter is ready to bake crispy jackfruit pakodas. Now put the oil in the skillet and heat it well. After this, drop a little bit of pumpkin in this oil. Fry the pakoras in a medium saucepan until golden brown. Now extract these pakoras on a plate with a paper napkin so the paper can absorb excess oil. Fry all pakoras in the same way. Now take these pakodas on a serving plate and serve with tomato ketchup or coriander chutney.

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