Jackfruit roti (Pansa bhakri or Pansa pathoLi)

I have fond memories of Jackfruit (Panas in Konkani), my pappa and me having a competition to see who eats more. My brother and aayi didn’t like it as much.

Though we loved the ripe fruit and the dishes prepared with unripe tender fruit, we all shared a common dislike for anything prepared with ripe fruit. It must be the the smell that bothered us. So unlike any other Konkani home, where ripe jackfruit dishes were very common, they never made their way to our table.

So when aayi told me she wants to show how pansa bhakri or pansa pathoLi is prepared, I didn’t show any interest. We finished off most of the ripe fruit. But she saved few pieces anyway and prepared this out-of-the-world, absolutely lip smacking dish. The fragrance was intoxicating. She had prepared just two, and we all wished there was more. I finally crowned this dish as the best dish I tasted during my one month long stay in India. This tastes great when it is hot, and topped with a dollop of ghee.

Read the Malayalam version chakka ada. I am sending this to roti mela at Srivalli’s blog.

For covering:
1 cup rice
3/4 cup fresh/frozen coconut
5-6 ripe jackfruit pods
Salt

Soak rice in water for 2-3 hours. Grind it with coconut to a fine paste. Do not add too much water. Add the jackfruit, salt and grind again.

For the filling:
Coconut
Jaggery
Cardamom powder

(since all these are added according to taste, I am not giving exact measurements)

Mix coconut and jaggery in a thick bottomed pan and heat till the jaggery is well mixed with coconut. Take off heat. Add the cardamom powder and mix.

Final assembly:
Take a banana leaf and apply a very thin layer of covering.

Spread some filling on it.

Either fold the leaf into half, or apply a thin layer to another leaf and cover the first one with it (as I have shown below).

Heat a tava and fry the roti. Since it is sweet, this gets black spots on it very quickly.

Serve hot with ghee.

Serves : 2-3
Preparation time : 30mins

32 Comments for “Jackfruit roti (Pansa bhakri or Pansa pathoLi)”

Sunita

says:

Hey Shilpa,
The paatholi looks delicious…..I remember that even my mom used to make that during the Jackfruit season. Thanks for sharing the wonderful recipe.
Btw, Phansa happol layek jatta ve tukka ? Maaka phansa happol malleri bhaari priti 🙂
Regards,
Sunita

Shilpa: Yes Sunita, I love pansa happol. Its there on the site, have you seen it? Aayi prepared it for me last time when she was here.

Pbhat

says:

This sounds yummy! My native place is Udupi and Kasargod and we make something called “Pelakai Gatti”‘ or “Pelakai gidde” where the same batter is poured into moulds made out of plantain leaves or some other type of leaf (not sure which one) and steam cooked. It is then eaten with butter on the side.
We also make another dish called “Eeradye” for Ganesh chaturthi. The batter is only rice, coconut and water. It is spread on turmeric leaf, then the jaggery/coconut mixture is spread in the middle and it is folded and steam cooked in the cooker.
Your version sounds like a combination of both and I bet it tastes heavenly. Will definitely give it a try some day:). Thanks for sharing!!

Pbhat

says:

I also had a question for you. How long do we have to cook each side on the tava? Does the leaf peel off easily? Do we have to grease the leaf first? Sorry about the series of questions 🙂

Shilpa: Pbhat, While frying the roti, it does not require any oil. The banana leaf acts as a covering. The leaf comes out very easily. It takes about 5 mins or less from each side. For the first side, fry it for sometime and then turn, try to take out the leaf, if it sticks, then keep it again for few mins. When both side leaves are removed, turn it quickly and take out because it sticks to tava and becomes black soon.

Mangala Pai

says:

Hi Shilpa,

first of all, welcome back…m so happy to be reading ur recipes again.

We make pansa patholi on some leaf similar to the turmeric leaf (dont rembr the exact name of that leaf). Also we steam cook the patholi in a idli maker for 15-20 minutes. Since the leaves are long n narrow, the patholi’s turn out well with the filling even all over.

Shilpa: Mangala, we too make patholi, but this one smells/tastes very different since it is fried/roasted on tava. Do give it a try sometime.

says:

Hi Shilpa,

This is a different way to make Pansa patholi with a filling..got to try it.We usually steam it in idli cooker for 10-15 mts.

Divya.

says:

Welcome back Shilpa!!! I really envy you since you were in India during the mango season and you got to eat the king of fruits!!

aruna

says:

Wow …step by step illustration. Never remember eating patholi made in banana leaves. Winner recipe if i can get both banana leaves and phanasu at the same time. Thanks for reminding Shilpa.

says:

So good to see you Shilpa. I came back to blogging on Wed too.Hope you had great time in India.
Halasinahannu dosa looks yum, very traditional recipe!:)

says:

U truly got the best of mom-made-food back home, Shilpa!
Lovely and new-to-me, though at my place, ponsa-mudde is common.. I too dont like many dishes with ripe ponasu but mudde is exception! (Not even ponsa-godshey or ponsa-gharya-bajjo!! Now I m craving for some!)

jay

says:

hi its nice to see ur recipes again. i must try this soon once my jack fruit in the tree ripens. i cook matured unriped fruit and tender ones but not riped ones. jack curry is very poular in sri lanka. If anybody needs i can share the recipes. well to try out your recipe i’ve to wait for a week or two
regards
jaya

Deepa

says:

phansa Bhakri…though it was not my favorite dish then,so looking at your pics I feel like eating it…..the pics are really tempting Shilpa..I can almost smell jackfruit over here:)

gowri

says:

Hey Shilpa,
welcome back…I’m so happy to be reading ur recipes again. I really missed your recipes. SO much addicted to blog sites. I hope you had a wonderful time…
And this is something new… i will surely try this. Waiting for some more authentic aayi’s recipes.
Thanks,

says:

Beautiful!
Haven’t seen patholis like this;
our family makes them in ‘haldi paan’ with all the stuffing to one side.

I like the taste of “tcholkae’ to this.

Too many dishes, too little time!
(We’ll just move to Kansas!)
🙂

says:

Welcome back! Im so happy to see your posts again. I dont comment often but yours is one of my fav blogs.

Jackfruit patholi sounds soooo good. Wish I can taste it!

says:

I knew south canara people made it in a steamer. This is the first time I have seen it being made in a griddle. That looks yum, btw (mouth watering here) 🙂

Anuja nandan

says:

Thank u so much… really u hav given such a testy recipe about which i didnt hear. it is testy for eyes and i m sure it will b testy for mouth also… my mouth is watering….

sakhee

says:

in same way the batter is made by using rasaal panas, take few gare of panas and grind them in mixie after removing the seed, rice rava (grind the raw rice coarsely in mixie). In the panas batter add jaggery and coconut and rice rava. Apply ghee to the cake utensil (aluminium one) used in earlier day (I have one) and pour this batter in it, bake it for 50 minutes and off the gas. Jackfruit dhonas is ready. We usually prepare this at night and relish it in the morning so that it get fully cooked and well cooled by morning !! isn’t it shilpa

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