Hey there,
hands up if you love indian food! I really like Aisan meals but the indian cuisine is definitely on top of the list. My love for indian food arose during my time as an Au Pair in the US, as my former host parents are originally from India. Every other night my host mum served up some indian deliciousness like rajma and dal and with that either flavorful basmati rice or freshly made rotis. Simply delicious (and I really miss it)!
On the weekens she would also sometimes make pakoras. Have you ever tried them? Pakoras are usually made from e.g. vegetables that are dipped in a batter of chickpea flour and various spices and fried afterwards. I am not a big fan of fried food but I was never able to resist when pakoras were served.
Just recently I ordered pakoras at an indian restaurant but they unfortunately did not really knock me off my feet. I decided to give it a try myself, the recipe and ingredients are pretty simple after all.
Chickpea flour.
Spices.
Water.
And, of course, something to dip into the batter. So I decided to give jackfruit a try. It’s quite obvious that jackfruit is THE current foof trend (am I wrong?) – so I didn’t want to feel left out. I am not sure about the place where you live, but here in Germany canned jackfruit is not easy to find. Check out your local asian stores or search online if you can’t find it anywhere.
The great thing about this recipe compared to others is that the jackfruit pakoras are not fried. So dig in without regrets! Serve them on a party or eat them as an afternoon snack. My boyfriend (who served again as a hand model) and I really enjoyed them dipped in ketchup (not very indian, I know), but if you have time whip up some fresh chutney.
PrintJackfruit Pakoras
- Total Time: 35 minutes
- Yield: 4 1x
Description
Baked jackfruit pakoras that make a great party food or snack. Serve them with ketchup or your favorite chutney.
Ingredients
- 1 can jackfruit, drained
- 1 cup chickpea flour (140 g)
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp coriander
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 1/2 tsp baking powder
- 1/2 tsp minced ginger
- 3 tbsp vegan yogurt, unsweetened (80 g)
- 200–250 ml water (3/4 – 1 cup)
Instructions
- Bring a pot of salted water to boil and cook the drained jackfruit for about 10-15 min.
- Preheat the oven to 350 °F (180 °C).
- Combine the remaining ingredients and stir till you get a slightly thick batter – start with 200 ml water and add more if the batter seems too thick. Put aside.
- Now pat the cooked jackfruit dry with a paper towel and cut into smaller pieces if necessary. Then dip the pieces into the pakora batter and put onto a baking sheet.
- Bake the pakoras for approximately 15 min until golden brown.
- Serve warm with ketchup or chutney.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
In case you don’t have jackfruit at home and you don’t feel like visiting an asian store you can definitely use vegetables instead of jackfruit. Try cauliflower, broccoli or mushrooms. Still, give jackfruit a try, if you can. It’s super cool! I will certainly try out more things using canned jackfruit.
When you try this recipe, please let me know how you liked it – either down below in the comments or on instagram (@veggie.jam #veggiejam). Also, sign up for my newsletter if you don’t want to miss any of my recipes (see sidebar or below for the mobile version).
Have a wonderful weekend! See you next time!
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