Loading...
Crispy fritters from Assam made with mashed jackfruit seeds, pungent mustard oil, and fresh herbs. A unique and delicious way to use an often-discarded ingredient, perfect as a tea-time snack.
Boil and Peel the Jackfruit Seeds
Prepare the Pitika (Mash) Mixture
Crispy fritters from Assam made with mashed jackfruit seeds, pungent mustard oil, and fresh herbs. A unique and delicious way to use an often-discarded ingredient, perfect as a tea-time snack.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 153.27 calories per serving with 3.81g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Bind and Shape the Fritters
Shallow Fry the Bor
Serve
For extra flavor, add 1/2 teaspoon of roasted cumin powder or a pinch of garam masala to the mixture.
Incorporate 2-3 tablespoons of finely grated carrot or finely chopped capsicum into the mash for added nutrition and texture.
You can use a mix of rice flour and besan (gram flour) in equal parts for a slightly different texture and flavor.
Add a pinch of red chili powder along with the green chilies for an extra kick of heat.
Jackfruit seeds are packed with both soluble and insoluble fiber, which aids digestion, helps prevent constipation, and promotes a healthy gut microbiome.
These fritters offer a decent amount of plant-based protein from the jackfruit seeds, contributing to muscle repair, satiety, and overall body function.
Jackfruit seeds are a source of important minerals like magnesium and potassium, which are vital for heart health, nerve function, and maintaining proper fluid balance in the body.
Kothal Guti Pitika Bor is a traditional Assamese fritter. 'Kothal Guti' means jackfruit seeds, 'Pitika' means mash, and 'Bor' means fritter. It's a savory snack made from mashed jackfruit seeds mixed with onion, chilies, herbs, and spices, then shallow-fried until crispy.
The easiest way is to boil or pressure cook the seeds until tender. Once cooked, drain them and peel while they are still warm. The outer white skin and the inner brown film will come off much more easily.
Yes, you can use any neutral vegetable oil for frying. However, mustard oil provides the authentic, pungent flavor that is characteristic of this Assamese dish. Using another oil will alter the traditional taste.
It has health benefits as jackfruit seeds are a good source of fiber, plant-based protein, and minerals. However, since the fritters are shallow-fried, they contain added fats and calories. They are best enjoyed in moderation as part of a balanced diet.
One serving of Kothal Guti Pitika Bor (approximately 4 pieces) contains around 230-250 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the exact size of the fritters.
Store leftover fritters in an airtight container in the refrigerator for up to 2 days. To reheat, warm them on a tawa (griddle) or in an air fryer or oven for a few minutes to regain their crispiness. Avoid microwaving as it can make them soggy.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
Master the art of making creamy, thick, and tangy homemade curd (dahi) with this foolproof recipe. Using just two simple ingredients, you can create a delicious and healthy probiotic-rich staple, perfect for enjoying plain, making raitas, or adding to curries.