Jack fruit pakoda with coriander chutney. Serve Hot with Khatti Meethi Chutney or Green Mint Coriander Chutney. This is a really easy to make and a healthy recipe. jaya's recipes. Hello everyone Today I make a testy recipe "jackfruit Seeds Pakoda" I hope you like this recipe Share with friends and family Thank you God bless you. Coriander chutney recipe with step by step photos. This cilantro chutney is a staple in Indian cooking.

This chutney is a nice accompaniment with veg sandwich, fritters, patties, dhokla, dabeli, aloo tikki burger. Coriander Chutney-Kothamalli Chutney Recipe (with onions). This is a very delicious and easy coriander chutney that goes well with any breakfast or Coriander Chutney with Foxtail Millet Adai. You can cook Jack fruit pakoda with coriander chutney using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Jack fruit pakoda with coriander chutney

It's 2 cups of pieces raw jackfruit.
Prepare 3/4 tbsp of Chikpea flour.
You need 2 tbsp of Corn flour.
Prepare 1 tbsp of chopped Ginger.
Prepare 1/2 tbsp of Ajwain.
Prepare 1 pinch of baking soda.
It's 4-5 of Coriander leaves.
Prepare 2 of green Chilli.
You need 1 bowl of water for boiling.
It's of Oil,for deep frying.
It's to taste of Salt.

How to make Coriander Chutney (kothamalli chutney). Learn how to make Gujje Podi/ Tender Jackfruit Pakoda/Fritter ~ Vegan and Gluten-Free Tender Jackfruit Pakoda/Podi. When I was a kid, the everyday meal cooked using the ingredients grown in your own backyard was something that I considered 'blah', well. Serve hot jackfruit tikkis with chutney or tomato sauce.

Jack fruit pakoda with coriander chutney step by step

First of all cut the raw Jack fruit into small pieces and then boil it in turmeric salted water for 15-20 mins..
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..
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..
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..
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..
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..
When it is ready, serve them hot as delectable snacks with coriander chutney in the evening..

This Chutney is very simple and tasty. It goes very well with Idli, Dosa, Chapati. Easy to pack and no spills which suits to take during travelling too. The main thing is this Chutney is tasty without adding any coconut and hence very healthy. Moong Dal Pakodas are popular pakodas sold by the roadside food vendors in Mumbai.