Monsoon has arrived and lots of jackfruit/ kathal is available in market. Kathal ki sabji is commonly prepared at many households in all parts of our country. We have been eating different types of pakodas (fritters) of onion, potato, cabbage, cauliflower. This time try out something different but tasty recipe of Kathal ke pakode. These pakodas are as very crispy to eat and easy to make. So what’s the delay, let’s know what is the easy and tasty way to make Kathal ke Pakode.
Ingredients to make Kathal ke Pakode
- 500 gms Raw jackfruit (Kacha kathal)
- 1.5 tsp/ as per taste Salt
- 1 pinch Heeng (Asafoetida)
- 1 cup Besan
- 1/2 cup Rice flour
- 2 finely chopped Green chillies
- 1 tsp Kashmiri mirch
- 1.5 tsp Coriander Powder
- 1/2 tsp Amchur powder
- 1/2 tsp Garam masala
- 1-2 tbsp finely chopped coriander leaves
- Oil for deep frying
How to make Kathal ke pakode-
- To make Kathal ke pakode, first cut the jackfruit into small pieces and take out the back part of its seeds.
- Now put 1 cup water, 1 teaspoon salt and 1 pinch asafoetida in the cooker, add chopped jackfruit, close the lid and wait for one whistle.
- After a while, open the lid of the cooker and take out the jackfruit and throw away the remaining water.
- Now put oil in a deep bottomed pan and heat it on low flame.
- Meanwhile Make a batter by adding gram flour, rice flour, salt as per taste and little water in a bowl.
- Add red chili powder, green chili, coriander powder, mango powder, garam masala and carom seeds to this solution, mix well and add 1 teaspoon oil to it.
- Now add boiled jackfruit pieces to this solution. After that add turmeric and mix it.
- Your batter for making crispy jackfruit pakodas is ready.
- After this, drop the batter with jackfuit/ kathal little by little in properly heated oil.
- Fry the pakoras on medium flame till they turn golden brown.
- Now take out these pakoras on kitchen towel/ tissue on a palte, so that the paper absorbs the extra oil.
- Similarly fry all the Kathal pakodas.
- Now take out these pakodas in a serving plate and serve them with tomato ketchup or coriander chutney.
- While bioling Kathal/ Jackfruit don’t take much water.
- On one whistle pressure cooking is enough to boil kathal.
- Preferabaly steam kathal pieces in boiled water added with salt to get the feel of chicken pakoda.
- Generously add coriander leaves. This not only adds on to the taste but also adds on to the flavour.
Try out Kathal Biryani this time……totally equivalent to Chicken Biryani