Gujje Podi (Tender Jackfruit Pakoda) | How to make Gujje Podi (Tender Jackfruit Pakoda)
- Prep Time
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About Gujje Podi (Tender Jackfruit Pakoda) Recipe
Unlike the usual Podi/Pakoda where gram flour or chickpea flour is used in making the fritters, here the base for spicy batter is made by grinding the soaked rice with other ingredients. If you have someone to help you in cleaning and preparing the tender jackfruit for cooking, then this recipe of Gujje Podi or Tender Jackfruit Fritter is one of the most simple and best tasting Pakodas you would ever have tasted! The ingredients used in making these Gujje Podi or Tender Jackfruit Pakda/Fritters is very minimal, but that’s what makes it such a tasty fritter. Thinly sliced tender jackfruit pieces are coated in a spicy rice batter before deep frying to crispy, golden perfections. The outer rice batter coating gives it a nice crunchy texture to the succulent, melt in mouth tender jackfruit inside.
Ingredients to make Gujje Podi (Tender Jackfruit Pakoda)
- ¼ medium (Approx 5 cups) Tender Jack Fruit, 2-3 inch pieces sliced into 1 cm thick pieces (Read notes)
- for Deep frying
- 2 cups Rice, washed and then soaked in for 6 hours (I used Sona Masuri rice)
- 8-10 Dry Red Chillies (adjust as per taste)
- ½ tbsp /Cumin Seeds
- ¼ tsp Hing/ (Optional, but recommended)
- to taste
How to make Gujje Podi (Tender Jackfruit Pakoda)
My Tip:Old newspapers are neatly spread to cover the floor from getting the floor stained from the white milky glue from tender jackfruits. Both the hands are oiled well for the same reason before cutting the tender jackfruits into two equal halves using the Met Katti. Then each halves are diced into large pieces before peeling the thorny green skins. Once you have peeled all the pieces, then we can proceed to cut them into thin slices or small pieces for cooking. The cut pieces of tender jackfruit is immersed in a large bowl of diluted buttermilk or just plain water to prevent them from changing the colour. To test if the oil is hot enough, drop few drops of batter into the hot oil. The batter should slowly float to the surface of the oil. If it sinks to the bottom and stays there, then the oil is not hot enough. If the batter quickly floats to the top as well as browns quickly, then the oil is too hot.