Mangalorean Kadgi Rava Fry | Raw Jackfruit Fritters

5 from 2 votes

Mangalorean Kadgi Rava Fry | Raw Jackfruit Fritters | Kathal Pakoda

Kadgi Rava Fry is delicious and addictive finger food or appetizer that is crispy outside and has a meaty texture on the inside, prepared using young tender green jackfruit.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: Indian, kundapur, Mangalore, Udupi

Diet: Vegan

Servings:

Calories: 138kcal

Author: Kushi

Ingredients

12 to 15 Young jackfruit , unripe jackfruit, cut into cubes of ½ inch thickness
1 teaspoon Salt
½ cup Rice flour
¼ teaspoon Asafoetida or Hing
½ teaspoon Salt
1 teaspoon Red chile powder
½ cup Water , in increments
½ cup Semolina or Fine sooji or Bombay rava
Oil , for frying. I prefer coconut oil.

Instructions

How To Cook Jackfruit For Pakoda?

In a bowl that fits your pressure cooker, add jackfruit cubes, salt, and mix. Place the trivet in your cooker with 1 to 2 cups of water. Now place the bowl with jackfruit, close the lid, and pressure cook for two whistles. One whistle should be on a high flame and one on a medium flame. Let the pressure release naturally. Check out the video of Jackfruit Fritters.
12 to 15 Young jackfruit, 1 teaspoon Salt

Making Of Rava Fry

In another bowl, add rice flour, hing, salt to taste, red chile powder, and now add water, starting with ¼ cup and increaseing little by little only if needed to make a medium-thick smooth paste.
½ cup Rice flour, ¼ teaspoon Asafoetida, ½ teaspoon Salt, 1 teaspoon Red chile powder, ½ cup Water
Add the cooked jackfruit slices to the paste prepared above and toss so that each slice gets evenly coated with the paste.
Heat oil in a pan for frying. Keep it on medium flame. On a plate, take fine rava (sooji or semolina) and coat each piece of jackfruit with rava.
Oil, ½ cup Semolina
Once the oil is hot and ready for frying, drop 5 to 6 jackfruit slices depending on the size of the pan, and cook on medium flame, occasionally flipping till it becomes crispy and golden brown on both sides.
Transfer it to a paper towel to absorb any excess oil. Repeat this for the remaining slices.

Notes

I have already added a few important tips about rava fry.

If the paste you prepared becomes too dry, adjust it by splashing water, and if it becomes too thin, add more rice flour and adjust accordingly. Check out the video of preparing kadgi rava fry.
You can still make the recipe if you don’t find semolina or sooji. Before dropping in oil, take rice flour on a plate, toss each slice in rice flour again and fry.
The frying time depends on the thickness of the jackfruit slices.
Do not overcrowd the pan with the jackfruit slices. They will stick to each other and will not cook uniformly.
For a successful outcome, always heat oil on medium flame and fry on medium flame. The only time you can switch the flame to high is when you drop the slices into the oil and when you remove the rava fry pieces from the oil.
If the oil is too cold, it will absorb excess oil. To check if the oil is hot, add a small piece of jackfruit slice and check if it sizzles and comes up.

Nutrition