Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, jack fruit pakoda with coriander chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Jack fruit pakoda with coriander chutney is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Jack fruit pakoda with coriander chutney is something that I have loved my whole life.
Heat Oil for frying, add small balls of Pakoda Mix, (Once Oil become Hot put Flame low). When one side become light brown and crispy then flip into other side. Dont allow to burn, both sides become crispy and light golden brown take it from Oil.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook jack fruit pakoda with coriander chutney using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Jack fruit pakoda with coriander chutney:
- Prepare 2 cups pieces raw jackfruit
- Take 3/4 tbsp Chikpea flour
- Get 2 tbsp Corn flour
- Prepare 1 tbsp chopped Ginger
- Prepare 1/2 tbsp Ajwain
- Make ready 1 pinch baking soda
- Take 4-5 Coriander leaves
- Take 2 green Chilli
- Make ready 1 bowl water for boiling
- Prepare Oil,for deep frying
- Prepare to taste Salt
This is a very delicious and easy coriander chutney that goes well with any breakfast or Coriander Chutney with Foxtail Millet Adai. How to make Coriander Chutney (kothamalli chutney). Serve hot jackfruit tikkis with chutney or tomato sauce. This Chutney is very simple and tasty.
Steps to make Jack fruit pakoda with coriander chutney:
- 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.
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. This bottle will NOT close tightly without stripping back to loose. The Swad coriander chutney had no seal to hold the cap in place (as opposed to the Swad.
So that’s going to wrap this up with this special food jack fruit pakoda with coriander chutney recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
