Jackfruit Pakoda Curry

Summer has arrived, the quarantine period is extended too. So, in a time when things are crazy, let’s try a dish that’s super easy. Let’s make a new combination with a twist on conventional recipes, and with common ingredients already present in the kitchen.

The Jackfruit Pakoda Curry is really a different twist to the conventional jackfruit curry. It takes hardly 20 mins to compile all the nutrition into a delicious dish and bring it to your table. All you need is patience!! 

Here’s how to make the delicious Jackfruit Pakoda Curry.

Ingredients:

  • 1/2 Medium-sized Raw Jackfruit
  • 3 Onions
  • 3-4 Green Chillies
  • 3 tbsp Ginger garlic paste
  • 2 Tomatoes
  • 2 Potatoes
  • Salt as per taste
  • 1 tbsp Red Chilli Powder
  • 1/2 tbsp Haldi Powder
  • 1/2 tbsp Jeera Powder
  • 1/2 tbsp Dhania Powder
  •  1/2 Cup Besan
  • 8-10 Mint Leave
  • Coriander Leaves

Steps:

  1. Peel off and Clean the jackfruit properly and cut into small dices. To prevent your hands getting sticky, apply some oil onto your palms before working with the jackfruit.
  2. Next, pressure cook the diced jackfruit with salt as per taste and 1tsp Haldi powder. For this add water as required to keep the jackfruit dices submerged. Cook until 3 whistles so that the jackfruit will be soft enough.
  3. For making Pakodas, mash the pre-cooked jackfruit, add besan, salt, 2 finely chopped onions, rough-cut mint leaves and green chillies. Mix everything well together.
  4. Make small balls of this mixture and deep fry in preheated oil until golden brown, keep aside on an absorbent paper.
  5. For the curry, blend together 3 tbsp of ginger garlic paste and 1 diced onion. Also, puree the 2 tomatoes. Meanwhile, boil the two potatoes for the curry. 
  6. Heat about 2-3 tbsp oil in a pan. To this add the masala paste and cook for 5 mins on medium flame. Add salt as per taste, red chilli powder, coriander powder and cumin powder. Cook for 7 to 8 mins or until oil starts showing up at the sides of the pan.
  7. Now add the pureed tomatoes and cook for more 3 to 4 mins. Then go ahead and add the boiled potatoes which have been peeled off their skin and diced. Cook for about 5mins, add little water to form the curry.
  8. Once the water starts to boil, add the fried jackfruit pakodas, keep on a medium flame for 5 mins. This will help all the elements of the curry combine well. Also, the pakodas will absorb the curry base and swell up really nice into softballs.
  9. Finally, garnish the dish with finely chopped coriander leaves/ mint leaves/ green chillies.

Serve it with steamed rice or fresh roti. Hope you try this and love it.