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Before you jump to Jack fruit pakoda with coriander chutney recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.
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Whole grain meals are an excellent choice for a fast wholesome snack. A bit of whole wheat toast, as an example is a great snack in the morning hours. Chips and crackers made from whole grains can be excellent for quick treats to eat on the go. Whole grains are always better than processed grains found in white bread.
A large variety of quick health snacks is easily available. Determining to live a healthy lifestyle can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to jack fruit pakoda with coriander chutney recipe. To make jack fruit pakoda with coriander chutney you only need 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Jack fruit pakoda with coriander chutney:
- Take 2 cups pieces raw jackfruit
- Get 3/4 tbsp Chikpea flour
- Get 2 tbsp Corn flour
- Use 1 tbsp chopped Ginger
- Use 1/2 tbsp Ajwain
- Prepare 1 pinch baking soda
- You need 4-5 Coriander leaves
- Provide 2 green Chilli
- You need 1 bowl water for boiling
- Get Oil,for deep frying
- Use to taste Salt
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's a power house of nutrition and flavours. There are many recipes and methods of making akki rotties and this is my all time favourite recipe from my Amma. Throw everything but a small handful of the coriander into a blender, add a couple of tablespoons of water. This Chutney is very simple and tasty. It goes very well with Idli, Dosa, Chapati.
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