Ponsa Chari Fry

                         GSBians are well known for trying various tasty dishes from what are considered as vegetable waste. Today I am sharing this recipe of  Ponsa chari (rind part of jackfruit and which is considered as a waste and thrown out) which is transformed into a very tasty fry. For this dish select the firm unripe jack fruit especially the one used to prepare Elichikerri or Goro thollolo. Our Usha Bhatakka has already shared Chari Sukke in this blog .Lets check the ingredients and the method to prepare this fry.


  • Ponsa Chari – 15 to 25 pieces
  • Red chilli powder – 1 to 1 and 1/2tsp ( as per your spice level )
  • Hing – 1/2 tsp
  • Salt to taste
  • Rice Flour – 2 to 3 tbsp
  • Oil for deep frying


Cut the jack fruit and remove the bulbs.Then remove just the thorns and retain the rind part(which is called chari) with the white fiber (jack fruit rags ) surrounding the jack fruit bulb. (See the picture below )
Cut them into squares and keep aside.
In a bowl add chilli powder,Hing, salt and sprinkle little water.Mix well.Add the chopped Chari squares and mix them very well until each piece is  coated with the chilli paste.
Heat kadai with sufficient oil to fry. Dust each and every piece of chari in the rice flour . Tap aside to remove the excess flour and then drop in the hot oil.
Deep fry them on both the sides by turning.When they turn light brown remove from oil and place on tissue paper.
Serve hot as a side dish with rice or as a evening snack with coffee/Tea.

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