Raw Jackfruit Chana Dal Fritters (Panasa Buta Dali Bara)
These Raw Jackfruit Chana Dal Fritters (Panasa Buta Dali Bara) are a traditional Odia snack made with tender cooked raw jackfruit, soaked chana dal, fresh ginger, garlic, green chilies, onions, and curry leaves. Coarsely ground and deep-fried until golden and crisp, these rustic fritters are crunchy on the outside, soft inside, and make a perfect tea-time or monsoon snack.
Equipment
- Mixer grinder or mortar and pestle
- Mixing bowl
- Deep frying pan (kadai)
- Slotted spoon
- Kitchen paper towels
Ingredients
- ½ cup chana dal soaked for 4-5 hours
- 1 cup cooked raw jackfruit cubes
- 3-4 green chilies
- 8-10 garlic cloves
- 1- inch ginger chopped
- 1 large onion thinly sliced
- 2-3 sprigs curry leaves chopped
- Salt to taste
- Oil for deep frying
Instructions
- Grind the soaked chana dal, ginger, garlic, and green chilies into a coarse mixture without adding water.
- Lightly mash the cooked raw jackfruit cubes.
- Combine the dal mixture, mashed jackfruit, onions, curry leaves, and salt in a mixing bowl.
- Heat oil in a deep pan over medium heat.
- Take small portions of the mixture and gently shape them into rustic fritters.
- Carefully drop them into the hot oil and fry until golden brown on both sides.
- Remove and drain on a paper towel.
- Serve hot with tea, green chutney, or tomato ketchup.
Notes
- Always use raw (unripe) jackfruit, not ripe jackfruit.
- Grind the chana dal coarsely for the best texture.
- Avoid adding water while grinding.
- Fry over medium heat so the fritters cook evenly from the inside.