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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.
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.
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.
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.
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.
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.
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.
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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.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 190.68 calories per serving with 5.27g of protein, it's a beginner-friendly recipe perfect for snack or side or appetizer.
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.
Add 1/2 teaspoon of ginger-garlic paste to the marinade for an extra layer of flavor.
For a different texture, you can use coarse rava or add a tablespoon of besan (gram flour) to the coating mix.
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.
Raw jackfruit is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a feeling of fullness.
This recipe is entirely plant-based and provides essential vitamins and minerals found in jackfruit, such as Vitamin C and potassium.
The carbohydrates from the jackfruit and the coating provide a quick source of energy, making it a satisfying and fulfilling snack.
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.
Yes. Rava (semolina) contains gluten. To make it gluten-free, replace the rava with an equal amount of coarse rice flour or cornmeal. Ensure your hing (asafoetida) is also gluten-free.
One serving (approximately 4 fritters) contains around 220-250 calories, primarily from the jackfruit, coating, and the oil absorbed during frying.
Ponsa Phodi is a fried snack and should be enjoyed in moderation. However, raw jackfruit itself is a good source of fiber, vitamins, and minerals. To make it healthier, you can bake or air fry the fritters instead of shallow frying.
Store leftover phodis in an airtight container in the refrigerator for up to 2 days. For best results, reheat them in an air fryer at 180°C (360°F) or a hot oven for 5-7 minutes to restore their crispiness. Microwaving is not recommended as it will make them soggy.