About Kathal Pakoda Recipe
Kathal Pakoda Recipe | Jackfruit Pakora Recipe | How to make kathal pakora with step-by-step photos and video: These crispy and flavorful kathal pakoras (jackfruit fritters) make a perfect tea-time snack or a special weekend treat. The raw jackfruit is pressure-cooked until tender, then mixed with a spicy besan batter and deep-fried to golden perfection. There’s something magical about the aroma of jackfruit pakoras frying in the kitchen while raindrops dance on the windowpane.
As the skies turn grey and the breeze carries the earthy scent of wet soil, every Indian household starts craving something hot and crispy to go with their evening tea. And what could be better than a plate full of spicy, double-fried Kathal Pakoda recipe – golden, crunchy on the outside, and tender inside.
Raw jackfruit, or kathal, often referred to as the “vegetarian meat,” is loved for its unique texture and versatility. While kathal is commonly used in curries or biryanis, it transforms beautifully into pakoras. The jackfruit pieces are pressure-cooked, spiced, coated in a thick besan batter, shaped into balls, and then double-fried for that unbeatable crispiness. This kathal pakoda recipe takes the humble jackfruit pakora a notch higher, making it ideal for special snacks or monsoon gatherings.
I still remember one rainy evening when the power went out, and the whole house was lit with candles and laughter. With the rain pouring outside and no distractions indoors, my mother called us into the kitchen, turning an ordinary evening into a memorable one. She had some leftover kathal in the fridge and decided to try something new. Together, we made kathal pakoras for the first time — she shaped the balls, and I flattened them with a steel glass before their second fry. The crackling sound of hot oil, the smell of roasted besan, and the joy of eating together in candlelight is still one of my favourite memories.
These jackfruit pakoras are not just a snack, they’re a feeling of comfort, nostalgia, and celebration. Whether you’re hosting a chai party or just looking to enjoy the rainy season with a warm plate of pakoras, this jackfruit pakora recipe is sure to impress. So bring out that kathal, let the rain pour, and get ready to fry up a delicious storm.
More Delicious Recipes to Try!
If you enjoyed this Kathal Pakora Recipe or How to make Jackfruit Pakora, you’ll love these other quick, crispy, and flavorful Indian snacks that are perfect for tea-time, rainy days, or weekend indulgence. Here are a few handpicked recipes to try next:
Baingan Pakora
Sabudana Tikki
Bread Poha
Pyaaz Pakoda
Street Style Vegetable Maggi
Love snacks and creative street food-style bites? Don’t miss out on my other Street Food Recipes such as Easy Paneer Pakoda, Perfect Dry Maggi, Bread Pakoda, and Bread Rolls. All snacks are perfect to pair with chutney and a hot cup of chai.
Watch Video Recipe
Step-by-Step Recipe
Step 1: Boil the Jackfruit
1. Peel and cut 250 grams of raw jackfruit/kathal into small pieces.
2. Rinse well and drain the extra water. Place the chopped jackfruit in a pressure cooker and add ½ tsp salt and ½ tsp turmeric powder. Mix well.
3. Don’t add extra water while boiling the kathal because it will absorb too much moisture, making it difficult to bind the pakora mixture later.
4. Pressure cook for 1 whistle on medium heat.
5. Let the pressure release naturally, then drain the extra water.
Step 2: Make the Mixture
6. In a large mixing bowl, add the boiled jackfruit.
7. Now add the following: 1 cup gram flour/besan, 2 tbsp rice flour (for crispiness), 1 tsp grated ginger, 1 green chilli (finely chopped – optional), ½ tsp red chili powder, ½ tsp turmeric powder, ½ tsp garam masala, 1 pinch asafoetida / hing, and ½ tsp salt (adjust as per taste).
8. Mix well. The moisture from the jackfruit should help bind the flours. If needed, sprinkle 1–2 tablespoons of water gradually. The mixture should be firm enough to hold its shape.
9. Shape the mixture into small, round balls (pakora-size).
Step 3: First Frying – Make the Balls Crispy
10. Heat oil in a deep pan or kadhai over medium heat.
11. Carefully drop the kathal balls into the hot oil in batches. Do not overcrowd.
12. Fry until they are lightly golden brown and firm from the outside (around 4–5 minutes), then remove the jackfruit pakoras and drain on paper towels.
Step 4: Flatten and Double Fry
13. Once the fried balls are slightly cool (but still warm), flatten them gently using the bottom of a glass, bowl, or with your hand. Don’t press too hard. Just flatten them into discs.
14. Heat the oil again and fry the flattened pakoras for the second time until deep golden brown and crispy from both sides (around 2–3 minutes per side).
15. Then remove and drain on kitchen paper.
Step 5: Serving Suggestion:
16. Serve hot Kathal Pakoda/Jackfruit Pakora with mint chutney, imli chutney, or ketchup along with a cup of masala chai for the perfect snack experience.
Tips for Kathal Pakoda Recipe | Jackfruit Pakora Recipe
1. Use minimal water while boiling: Don’t add extra water when pressure cooking kathal—just enough to cover it. Too much moisture will make the pakora mixture soggy.
2. Drain well after boiling: Make sure to drain the boiled jackfruit thoroughly. You can even press it lightly to remove excess water before mixing with spices and flour.
3. Mash partially, not fully: Keep some texture in the jackfruit; this gives the pakoras a meatier bite and prevents them from turning mushy.
4. Double fry for extra crunch: The first fry firms them up, and the second fry adds that irresistible crispiness.
5. Flatten while warm: Press the pakora balls gently after the first fry while they’re still warm. It helps flatten them without cracking.
6. Add rice flour for crispiness: A little rice flour in the batter improves texture and makes the pakoras more crunchy.
7. Test oil temperature: Drop a small bit of batter to check. If it rises immediately and sizzles, the oil is ready for frying.
8. Serve hot and fresh: These pakoras taste best when served immediately after frying, with chutney or hot chai.
Recipe Card
Kathal Pakoda Recipe | Jackfruit Pakora Recipe
Ingredients
- 250 grams Raw Jackfruit / Kathal (peeled and chopped)
- 1 cup Gram Flour / Besan
- 2 tbsp Rice Flour (for crispiness)
- 1 tsp Grated Ginger
- 1 Green Chilli (finely chopped – optional)
- ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala
- 1 pinch Asafoetida / Hing
- 1 tsp Salt (adjust as per taste)
- Water (as needed – for making batter)
- Oil for deep frying
Instructions
- Peel and cut 250g of raw jackfruit into small pieces. Rinse and place it in a pressure cooker with ½ tsp salt and ½ tsp turmeric.
- Don’t add extra water. Pressure cook for 1 whistle. Allow the pressure to release naturally and then drain well.
- In a bowl, combine the boiled jackfruit, 1 cup of besan, 2 tbsp of rice flour, 1 tsp of grated ginger, 1 chopped green chilli (optional), ½ tsp of red chili powder, ½ tsp of turmeric, ½ tsp of garam masala, a pinch of hing, and ½ tsp of salt.
- Mix well to form a firm dough and shape it into small balls.
- Heat oil in a pan. Fry the jackfruit balls in batches on medium heat until they are light golden and firm (4–5 mins). Remove them and drain.
- Lightly flatten the fried balls with a glass or your hand. Reheat the oil and double-fry until crisp and golden brown on both sides (2–3 mins per side). Drain on paper.
- Serve hot with mint chutney, tamarind chutney, or ketchup, and enjoy with masala chai.
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Recipe Conclusion
These kathal pakoras offer a unique blend of jackfruit’s hearty texture, aromatic Indian spices, and the satisfying crispiness of a double fry. Perfect for monsoon evenings or festive snacks, these pakoras are sure to win hearts with every bite. Whether served with chutney or ketchup, they make a delicious companion to a hot cup of tea. Give this recipe a try and turn simple ingredients into a crispy, comforting treat that everyone will love.