Ponsa Phodi
Crispy, golden pan-fried slices of tender raw jackfruit, seasoned with a simple spice rub. A classic Goan and coastal Konkani snack or side dish that transforms the humble green jackfruit into something utterly moreish, with its crunchy exterior and soft, savory interior.
For 4 servings
- prep
Slice the raw jackfruit.
Peel the thick green skin of the jackfruit. Remove the central core. Cut the flesh into thin, even slices about 0.5 cm thick. Rub the slices with a pinch of salt and turmeric.
TIPApply a little coconut oil on your hands and knife to avoid the sticky jackfruit sap. - mix
Prepare the spice batter.
In a mixing bowl, combine rice flour, red chili powder, cumin powder, and a pinch of salt. Add water gradually and whisk into a thick, smooth paste that can coat the back of a spoon.
TIPKeep the batter thick so it clings to the jackfruit slices instead of dripping off. - prep
Coat the jackfruit slices.
Dip each jackfruit slice into the batter. Turn to coat evenly on all sides. Shake off any excess batter.
- fry · ~7 min
Shallow fry until crisp and golden.
1.Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat.2.Place the battered jackfruit slices in the pan in a single layer. Do not overcrowd.3.Fry for 3-4 minutes on each side until the crust is crisp and deep golden brown.4.Drain on paper towels to remove any excess oil.5.Repeat with remaining slices, adding the rest of the oil as needed.TIPCook on medium heat. Too high and the coating burns before the jackfruit inside softens. - serve
Serve immediately.
Arrange the crispy Ponsa Phodi on a serving platter. Serve hot as a snack or as a side dish with rice and dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Coat your hands and knife with a little coconut oil before handling raw jackfruit to prevent the sticky sap from clinging.
- 2Slice the jackfruit evenly to 0.5 cm thickness so all pieces cook at the same rate and become uniformly crisp.
- 3The batter should be thick enough to coat the back of a spoon — a thin batter will slide off and not create a crunchy crust.
- 4Fry over medium heat; high heat burns the coating while leaving the jackfruit hard and uncooked inside.
- 5Do not overcrowd the pan — fry in a single layer so each slice gets direct contact with the oil for an even golden crust.
Adapt it for your goals.
Gluten-Free
This recipe is already gluten-free thanks to rice flour — perfect for those with celiac or gluten sensitivity who still want a crispy, satisfying snack.
Extra SpicyExtra Spicy
Increase the red chili powder to 1.5 teaspoons and add a pinch of black pepper to the batter for a fierier kick that jackfruit lovers in coastal Goa would enjoy.
Low OilLow-Oil
Use an air fryer instead of shallow frying: spray the battered slices with oil and cook at 200°C for 12 minutes, flipping halfway, for a lighter version.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is a great source of fiber, which supports healthy digestion and helps keep you full longer.
Packed with Antioxidants
Turmeric and red chili powder provide anti-inflammatory antioxidants like curcumin and capsaicin that help protect cells.
Naturally Cholesterol-Free
This plant-based dish contains no animal products, making it a heart-friendly choice free of dietary cholesterol.
Frequently asked questions
Look for canned green jackfruit in brine at Indian or Asian grocery stores, or fresh raw jackfruit at farmers' markets in season — avoid ripe sweet jackfruit for this recipe.
