Name: Gujje Podi (Tender Jackfruit Pakoda) recipe by Sia Krishna at BetterButter
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Yield: 6
Ingredients: ¼ medium (Approx 5 cups) Tender Jack Fruit, 2-3 inch pieces sliced into 1 cm thick pieces (Read notes); Oil for Deep frying; 2 cups Rice, washed and then soaked in water for 6 hours (I used Sona Masuri rice); 8-10 Dry Red Chillies (adjust as per taste); ½ tbsp Jeera/Cumin Seeds; ¼ tsp Hing/Asafoetida (Optional, but recommended); Salt to taste

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 Serving: 6

¼ medium (Approx 5 cups) Tender Jack Fruit, 2-3 inch pieces sliced into 1 cm thick pieces (Read notes)
Oil for Deep frying
2 cups Rice, washed and then soaked in water for 6 hours (I used Sona Masuri rice)
8-10 Dry Red Chillies (adjust as per taste)
½ tbsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida (Optional, but recommended)
Salt to taste

Instructions

Drain and reserve all the water from soaked rice. Grind the soaked rice with dry red chillies, cumin seeds, hind and salt to taste to smooth batter using enough water. The batter should be of thick pouring consistency.
Heat oil in a large pan or wok on medium flame. Once the oil is hot, dip tender jackfruit slices into the spicy rice batter. Make sure that the piece is coated well before dropping it gently into the hot oil.
Deep fry the pakodas in batches until they turn golden brown and crisp.
Serve them immediately on its own with a cup of strong coffee or tea and enjoy!

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