Kothal Guti Pitika Bor

Instructions

1. 1

   Boil and Peel the Jackfruit Seeds

   • Rinse the jackfruit seeds thoroughly under running water.
   • Place the seeds in a saucepan or pressure cooker with enough water to cover them completely. Add a pinch of salt.
   • If boiling in a pan, cook for 15-20 minutes until tender. If using a pressure cooker, cook for 2-3 whistles.
   • Drain the hot water and let the seeds cool just enough to handle.
   • While still warm, peel off both the outer white skin and the thin, inner brown membrane. This is easiest when they are warm.
2. 2

   Prepare the Pitika (Mash) Mixture

   • In a large mixing bowl, mash the peeled jackfruit seeds using a potato masher or the back of a heavy spoon. Aim for a coarse, slightly chunky texture, not a smooth paste.
   • Add the finely chopped onion, green chilies, grated ginger, minced garlic, and chopped coriander leaves to the mashed seeds.
   • Sprinkle in the turmeric powder and salt.
   • Drizzle 1 tablespoon of mustard oil over the mixture. This adds the authentic pungent flavor.
   • Mix all the ingredients thoroughly with your hands or a spoon until well combined.
3. 3

   Bind and Shape the Fritters

   • Add the rice flour to the mixture. The rice flour acts as a binding agent and makes the fritters crispy.
   • Knead the mixture gently until it forms a firm, dough-like consistency that holds its shape. If the mixture feels too wet or sticky, add 1-2 teaspoons more rice flour at a time.
   • Take small, lemon-sized portions of the mixture and flatten them between your palms to form small, round patties (bor), about 2 inches in diameter and 1/2 inch thick.
4. 4

   Shallow Fry the Bor

   • Heat 1/4 cup of mustard oil in a heavy-bottomed pan or kadai over medium heat. To check if the oil is ready, drop a tiny piece of the mixture into it; if it sizzles and rises to the surface, the oil is hot enough.
   • Carefully place the shaped patties into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp.
   • Once cooked, remove the fritters with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Serve

   • Serve the Kothal Guti Pitika Bor hot and fresh.
   • They are delicious on their own or can be paired with a side of mint-coriander chutney or a simple tomato ketchup.