Jackfruit, known locally as kathal, is a seasonal fruit that is often enjoyed fresh but can also be used in a variety of dishes. During the monsoon season, the fruit can provide an unusual twist to the traditional pakora.
Jackfruit season in Pakistan typically runs from May to early August. The fruit is available at markets such as Karachi’s Empress Market, where it has recently been selling for around Rs400 per kilogramme. Given its considerable size, however, purchasing a whole jackfruit can cost several thousand rupees.
The fruit can also be frozen after being peeled and cleaned, although preparing it can be challenging because its sticky, gummy sap clings to knives and hands. Coating both the knife and hands with edible oil before cutting and peeling can make the process easier.
Ripe jackfruit is naturally sweet and can be eaten fresh or incorporated into different recipes. For those looking to experiment with the fruit during the monsoon, jackfruit pakoras offer an alternative to the traditional gram-flour variety.
To prepare the fritters, soak one cup of rice in water overnight.
Blend one and a half cups of cleaned and peeled jackfruit with one cup of desiccated coconut and half a cup of gurr (jaggery). Drain the soaked rice and add it to the blender along with a teaspoon of salt.
Blend the ingredients into a smooth paste. Avoid adding water, as the jackfruit and jaggery provide sufficient moisture for the batter.
Heat oil in a wok to approximately 175°C. Coconut oil is preferable, although other cooking oils can also be used.
Add separate tablespoons of the batter to the hot oil and deep-fry until the fritters turn golden brown. Remove them and place them on a paper towel to absorb excess oil. Serve hot.
A simple South Indian red chutney can be prepared to accompany the jackfruit fritters.
For the chutney, sauté a small piece of ginger, three garlic cloves, one medium chopped onion and three dried red chillies in two tablespoons of cooking oil over medium heat for about five minutes.
Once the onions become translucent, add two medium chopped tomatoes and cook for another five minutes.
Transfer the mixture to a blender, add one teaspoon of coconut oil and salt to taste, and blend until smooth.
The chutney can then be served alongside the freshly prepared jackfruit fritters.
