Each season gives us many reasons to celebrate life in many ways. And most of these celebrations start in our kitchen through our food, which is the common element of it. If we talk about summer, an array of fresh and vibrant fruits would be the first choice for many of us. And, if you are a Jackfruit fan, this item is surely going to excite you more than anything else. Consider it as an appetizer or a part of your side dish, these raw Jackfruit Koftas are the ideal complement to any palate. I used eggs as a binding agent in this recipe, but vegetarians can replace eggs with gram flour (besan) and equally enjoy this vegetarian delight this summer.

Ingredients:
Raw Jackfruit: 250-300 gms
Ginger: 1 teaspoon (grated)
Garlic: 1 teaspoon (chopped)
Onion: 1 medium (chopped)
Chopped coriander leaves
Salt: As per taste
Oil: For frying
2 eggs or gram flour for vegetarians
Dry spice mix: 2-3 teaspoons
(Mix equal quantity of cumin, coriander, turmeric, red chilli, garam masala, nutmeg and cinnamon powder in a bowl.)

Step 1: Boil about 250-300 gms of raw jackfruit for 10-15 minutes until it’s tender and can be mashed with a fork.

Step 2: Separate the seeds from the boiled jackfruit if they are hard to mash. Add all the above ingredients except for oil and mix it well.

Step 3: Take a small portion to shape the koftas in round or oval as you like and shallow fry them in a low flame. You can also air-fry them if you want.

Fry all sides until it’s golden brown, and transfer them to a plate. Place a tissue paper underneath to absorb the excess oil.

Enjoy the koftas as a side dish or with some sautéed vegetables as the main course along with a dipping sauce or raita.