Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola is a deep fried ball prepared with the mashed baby jackfruit pieces, fried gram powder & other spices. These balls are crispy in their outer cover with a soft, spongy inner and have a nice meaty texture. No one will find out it is made out of baby jackfruit and will not say “no” to these yummy koftas. So I’m sure this recipe would be a keeper recipe for those who have a chance of getting these baby jackfruits. They can try this out without any second thought.
As I told you in my previous Jackfruit Recipes, i.e. Palakkai Biryani & Palakkai Kurma, we have this jackfruit tree in our home town. Only yesterday, my sister brought me this year’s batch. Though so many dishes can be made out of this palaakkai, my son is not a big fan of eating curries like kootu, poriyal, pirattal, etc. I was thinking too hard to come up with a recipe which would make him eat. Finally, I came out with a recipe of making these balls.
Let us move on to the recipe.
- Palakkai pieces – 2 cups
- Garlic (grated)– 1 tbsp
- Ginger (grated) – 1 tbsp
- Green chillies (finely chopped) – 2 Nos
- Garam masala powder – ½ tsp
- Turmeric powder – ¼ tsp
- Cilantro | Coriander (finely chopped)– 2 tbsp
- Salt to taste
- Oil to fry
- Red chillies – 2 Nos
- Fennel seeds – 1 tsp
- Porikadalai | Fried gram – ¾ cup
- Peel the skin by applying oil on both hands as well as the knife and cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces from darkening. Discard that water.
- Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough fresh water for about 2-3 whistles.
- Allow the pressure to release, open the cooker and drain out the pieces. Discard the water and keep it aside.
- Grind porikadalai | pottu kadalai along with red chillies & fennel seeds and keep aside.
- In a mixing bowl, add the pressure cooked jackfruit pieces and mash them coarse like keema, using masher or with your hands.
- To this palaakkaai keema, add the ground porikadalai mixture and all other items mentioned above i.e. finely chopped green chillies, coriander leaves, grated garlic & ginger, garam masala powder, turmeric powder & salt. Mix everything very well to form a smooth dough. No need to add water.
- Make small balls out of this dough and keep aside.
- In a deep bottomed kadai, add oil and heat the oil.
- Fry the balls in simmer until done.
Your crispy, spongy Palakkai kola urundai is ready to eat! Pala musu kola urundai can be taken as a snack or starter along with any soup or as an accompaniment with rice.
There is a risk of getting the balls broken in oil. So follow the tips given below to get the perfectly shaped Palakkai kofta balls.
- There will be no need to add water while making kofta dough. If you cannot make a ball, then drizzle few drops of water and proceed.
- Don’t mash the pressure cooked jackfruit pieces too fine or grind it in a blender. Mashing them coarse will retain the texture of kofta.
- First try with a single ball and if you find the ball gets broken, add some more porikadalai powder and try again.
- The balls should be fried in simmer otherwise these balls will become black in colour.
- Don’t turn over the ball immediately after adding in the oil, wait for some time and continue with flipping.
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