Name: Jackfruit Fritters /Kathal ke pakode recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: 1 1/2 cups raw kathal/ Jackfruit chopped; 1/2 cup Gram Flour/Garbanzo Bean Flour/Besan; 1 onion thinly sliced; 1 teaspoon Kashmiri Red Chilli Powder; 1 teaspoon salt or to taste; 1 green chilli finely chopped; 1 tablespoon coriander leaves chopped; 1 inch ginger finely chopped; 1/2 teaspoon Turmeric Powder; 1 teaspoon chaat masala; 1 cup oil for frying; For serving; 2 tablespoons mint chilli dip; 2 tablespoons mint coriander chutney; 2 tablespoons imli /tamarind chutney

ABOUT Jackfruit Fritters /Kathal ke pakode RECIPE

This is a unique snack recipe made with raw Jackfruit. It is very quick and easy to prepare yet very delicious and different. Must try recipe

Ingredients Serving: 5

1 1/2 cups raw kathal/ Jackfruit chopped
1/2 cup Gram Flour/Garbanzo Bean Flour/Besan
1 onion thinly sliced
1 teaspoon Kashmiri Red Chilli Powder
1 teaspoon salt or to taste
1 green chilli finely chopped
1 tablespoon coriander leaves chopped
1 inch ginger finely chopped
1/2 teaspoon Turmeric Powder
1 teaspoon chaat masala
1 cup oil for frying
For serving
2 tablespoons mint chilli dip
2 tablespoons mint coriander chutney
2 tablespoons imli /tamarind chutney

Instructions

Boil the jackfruit in pressure cooker with one cup water and 1/4th teaspoon salt upto 2 whistles.
Open the lid and strain the jackfruit and keep aside to cool.
Take the sliced Onions in a mixing bowl and sprinkle over 1/2 teaspoon salt, chilli powder and turmeric powder and keep covered for 10 minutes till the Onion oozes out water.
Add boiled jackfruit to the mixie and pulse for 2-3 seconds.
Now add the mashed Jackfruit, green chillies, ginger, coriander leaves, remaining 1/2 teaspoon salt and the gram flour to the onions.
Mix all the ingredients well till thoroughly combined in the form of a thick batter.
Heat oil in a deep pan and when sufficiently hot, drop lemon sized mixture gently in the hot oil.
Fry the fritters in batches of 5 to 6 on medium heat till golden brown and crisp.
Remove on absorbent paper and Serve hot with mint dip, Green Coriander Chutney and khatti meethi imli ki Chutney.

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