Kothal Guti Pitika Bor
Smoky mashed raw jackfruit shaped into rustic balls and seasoned simply with mustard oil, green chilies, and fresh coriander. This Assamese delicacy brings out the earthy, meaty texture of young jackfruit with just a handful of pantry ingredients. Serve as a side with steamed rice and dal.
For 4 servings
- prep
Prep the jackfruit.
1.Apply a little oil on your hands and knife to prevent sticking from the jackfruit sap.2.Peel the raw jackfruit, remove the core, and cut the flesh into large chunks. - boil · ~15 min
Boil the jackfruit until tender.
1.Transfer the jackfruit chunks to a pressure cooker.2.Add a pinch of turmeric and enough water to just cover the pieces.3.Pressure cook on medium heat for 3-4 whistles, then let the pressure release naturally.4.Drain any excess water and let the jackfruit cool slightly.TIPThe jackfruit should be fork-tender but not mushy. Overcooking will make absorbing the flavors difficult. - mix · ~3 min
Mash and season the jackfruit.
1.In a large mixing bowl, add the boiled jackfruit, chopped onion, green chilies, and coriander leaves.2.Add salt and drizzle the raw mustard oil evenly over the mixture.3.Using your hands, mash the jackfruit coarsely while mixing all the ingredients until well combined.TIPCoarse mashing keeps the texture rustic. Don't turn it into a paste. - assemble · ~5 min
Shape and roast the balls.
1.Divide the mixture into 8 equal portions.2.Roll each portion into a tight, smooth ball between your palms.3.Heat a dry skillet or tawa over medium heat and lightly roast the balls for 2-3 minutes, turning gently to impart a slight smoky char.TIPThe roasting is optional but adds a beautiful smoky flavor. Don't skip it if you have an open flame. - serve
Serve fresh with steamed rice.
Place the Pitika Bor on a serving plate. Drizzle a few more drops of raw mustard oil on top if desired. Serve immediately with hot steamed rice and dal.
TIPThis dish is best consumed fresh. The raw mustard oil provides the characteristic pungency that defines Assamese cuisine.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub a little oil on your hands and knife before handling raw jackfruit to prevent sticky sap from clinging.
- 2Boil the jackfruit just until fork-tender — overboiling makes it mushy and hard to shape into balls.
- 3Coarsely mash the jackfruit with your hands for a rustic, meaty texture — do not use a blender or food processor.
- 4For an authentic smoky flavor, roast the shaped balls on a dry tawa over medium heat until lightly charred.
- 5Use raw, cold-pressed mustard oil for the signature pungent kick — do not substitute with refined oil.
- 6Serve the pitika bor fresh on the same day; leftovers lose the desirable texture and smoky aroma.
Adapt it for your goals.
Low-oil
Reduce mustard oil to 1 tbsp or replace with a spritz of mustard oil spray after roasting to lower fat content while keeping a hint of pungency.
high proteinHigh-protein
Mix in 1/2 cup of roasted, crushed peanuts or boiled chana dal before shaping to add plant protein and a nutty crunch.
veganVegan
This dish is already naturally vegan — just ensure your mustard oil is cold-pressed and plant-based.
Why this is on our healthy list.
High in Dietary Fiber
Young jackfruit is an excellent source of soluble and insoluble fiber, which supports healthy digestion and helps maintain stable blood sugar levels.
Rich in Antioxidants
Jackfruit contains vitamin C and carotenoids, while fresh coriander and green chilies add flavonoids that combat oxidative stress.
Low in Calories and Fat
This dish is naturally low in calories and uses just 2 tbsp of mustard oil, making it a light yet satisfying side.
Frequently asked questions
Yes, but drain and rinse it well, then boil for only 5-7 minutes until tender since canned jackfruit is already partially cooked.
