Palakottai Vadai Recipe – Jackfruit Seed Fritters | Palakottai Recipes

These palakottai masala vadai or Jackfruit seed fritters are so aromatic,crisp and makes a perfect tea time snack. Right from childhood, I’ve always loved palakottai and try to use it a lot during the jack fruit season. I always keep a watch for palakottai seeds packet whenever I go for veggie shopping. Other than this Palakottai poriyal and Palakottai Poricha Kootu, we at home love eating it in the form of vadai (fritters) as well. It tastes very much like the masala vadai but slightly differs texture wise and I’m sure you will love the nutty taste of this vadai as well.

jackfruit-seed-fritters-recipeThis vadai was first introduced to us in Trichy by our Muslim friends, As my Grandparents lived in an integrated community comprising both Christians and Muslims, we got to taste the best of all the worlds. This is made by the Muslims there who came and settled from Panrutti which is known for cashew nuts and Jackfruit trees. They mostly made this for Iftar to break the routine of serving medhu vada during Ramzan period and on other days as a side dish to go with rice.


Palakottai Masala Vadai Recipe

Prep time: 15 mins  |  Cook time: 30 mins  |  Makes: 12 to 15
Recipe Cuisine: South Indian  |  Recipe Category: Snacks




  1. Wash and soak channa dal in water for one hour.
  2. Cut the palakottai into 2. Peel the outer thin white skin. Pressure cook palakottai in enough water with 2 pinch salt till soft. I cooked for 3 whistles. Drain water completely and transfer to mixer jar or food processor.
  3. To this, add ginger piece and grind it to a smooth paste without adding any water and transfer to a mixing bowl.
  4. Drain and grind the channa dal to a smooth paste without adding any water and transfer to the mixing bowl. You can first grind the palakottai and then grind the chana dal in the same jar.
  5. Chop the onions, green chili, curry leaves finely and add it to the ground pastes.
  6. Add fennel seeds, salt, mix well and make small lemon sized balls and keep it ready.
  7. Heat oil in a deep frying pan and when it is hot enough, take each ball, flatten slightly between both your palms and gently drop into the hot oil. Cook 3-4 vadais at a time and do not fill the whole pan with the fritters.
  8. Cook till golden brown and drain on a kitchen paper.
  9. Serve hot with tea or coffee.


  1. Do not grind the both palakottai and chana dal together. The palakottai’s texture is a bit sticky and the texture too will vary. So grind both separately.
  2. You can also add garlic while grinding if you want.
  3. Make sure that you cook the vadais over evenly hot oil as it will darken quickly and get burnt when cooked in very hot oil.
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