Ponsa Phodi
Crispy, golden-brown fritters made from tender raw jackfruit, coated in a spicy semolina crust. This beloved Goan snack, known as Ponsa Phodi, is a monsoon specialty, perfect as a tea-time treat or a crunchy side dish with rice and dal.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Jackfruit: Steam or parboil the raw jackfruit slices for 5-7 minutes until they are just tender but still firm enough to hold their shape. Do not overcook. Drain the slices completely and pat them thoroughly dry with a kitchen towel.
- 2
Step 2
- a.Make the Masala Paste: In a small bowl, combine the red chili powder, turmeric powder, hing, and salt. Add the water and mix well to form a smooth, thick paste.
- 3
Step 3
- a.Marinate the Jackfruit: Gently apply the masala paste evenly over both sides of each parboiled jackfruit slice. Set aside to marinate for at least 10-15 minutes to allow the flavors to penetrate.
- 4
Step 4
- a.Prepare the Coating: On a wide plate or tray, mix the fine rava and rice flour together until well combined. This mixture will give the phodis their characteristic crispy crust.
- 5
Step 5
- a.Coat the Slices: Take each marinated jackfruit slice and dredge it in the rava-rice flour mixture. Press gently but firmly to ensure the coating adheres well to all sides.
- 6
Step 6
- a.Shallow Fry the Phodis: Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium heat. Once the oil is hot (a pinch of the coating should sizzle immediately), carefully place the coated slices in a single layer. Do not overcrowd the pan; cook in batches.
- b.Fry for 3-4 minutes on the first side until golden brown and crisp.
- c.Flip the slices carefully and fry for another 3-4 minutes on the other side until equally crisp and golden.
- d.Remove the fried phodis with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain any excess oil.
- 7
Step 7
- a.Serve: Serve the Ponsa Phodi immediately while they are hot and at their crispiest. Enjoy them as a standalone snack or as a side dish with a traditional Goan meal of rice and curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use tender, raw jackfruit for the best texture. Avoid mature jackfruit as it can be fibrous.
- 2Ensure the jackfruit slices are patted completely dry before marinating. This helps the masala paste and semolina coating adhere properly.
- 3Do not overcrowd the pan while frying. Cook in batches to maintain the oil temperature and ensure the phodis become crispy.
- 4Press the semolina coating firmly onto the marinated slices to prevent it from falling off during frying.
- 5Serve immediately for the best crispy experience. They tend to soften as they cool.
Adapt it for your goals.
Spice Blend
Add 1/2 teaspoon of ginger-garlic paste to the marinade for an extra layer of flavor.
CoatingCoating
For a different texture, you can use coarse rava or add a tablespoon of besan (gram flour) to the coating mix.
Healthier VersionHealthier Version
Instead of shallow frying, spray the coated slices with oil and bake at 200°C (400°F) for 15-20 minutes or air fry at 180°C (360°F) for 10-12 minutes, flipping halfway through until golden and crisp.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a feeling of fullness.
Plant-Based Goodness
This recipe is entirely plant-based and provides essential vitamins and minerals found in jackfruit, such as Vitamin C and potassium.
Energy Boosting
The carbohydrates from the jackfruit and the coating provide a quick source of energy, making it a satisfying and fulfilling snack.
Frequently asked questions
Use tender, raw (unripe) green jackfruit. Canned raw jackfruit in brine or water also works well; just be sure to rinse and pat it thoroughly dry before use. Avoid ripe, sweet jackfruit.