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Luscious Jackfruit Kofta Curry

Luscious Jackfruit Kofta Curry

A great ingredient that often gets ignored in mainstream cooking, the Jackfruit is lip-smackingly delicious. These yummy deep-fried Jackfruit dumplings in a wonderfully spicy and tangy sauce will be a total hit with anyone who is yet to discover the joy of jackfruit. 

Serves: 4 | Prep time: 30 minutes | Cook time: 40 minutes

Ingredients for the jackfruit dumpling:

  • Jackfruit - 500 g, diced small
  • Ginger - 1 tsp, chopped
  • Green chillies - 4, chopped
  • Bengal gram flour/ Besan - 8 tbsp
  • Oil - for deep frying
  • Salt - to taste

Ingredients for the gravy:

  • Oil - 2 tbsp
  • Onions - 3 to 4, chopped
  • Tomato - 2, chopped
  • Coriander powder - 2 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Salt - to taste
  • Coriander - for garnish


  • Start by cutting up your raw jackfruit into pieces. These can be a little tricky to cut so try to get them re-cut from your vegetable vendor. You can keep the seeds in as they will just get cooked while boiling. 
  • If you’re cutting the jackfruit yourself, wear gloves as the fruit releases a sticky sap when being cut. This sap will get stuck on your hands. If that happens, use a little oil and rub it all over the sticky area and it should help remove the sap.
  • Boil the raw jackfruit for 10 to 15 minutes or until they feel soft and supple. 
  • Remove the jackfruit and strain the water. Then allow the jackfruit to cool.
  • Add it to a large mixing bowl and mash it with a masher. This may take some time as the jackfruit can be quite fibrous. Be patient with it. 
  • Now add in the gram flour to help bind the koftas. 
  • Follow that with some ginger and green chillies. Add more chillies if you like your food spicy and vice versa.
  • Time to get messy! Use your hands to mix it all up like a dough. Then start forming small lime sized dumplings to set aside for frying.
  • When all your dumplings are formed it’s time to deep fry. Bring some oil up to temperature and fry the dumplings a few at a time. 
  • Fry them till they’re golden brown and crispy on the outside.
  • Remove when done and set aside while we make the gravy.
  • In a large pan pour the oil and let it get hot. Add in your onions and cook them till they’re soft and translucent. 
  • Then add your coriander powder, red chilli powder, turmeric powder and salt. Roast the spices well for a minute or two. 
  • Now add in your chopped tomatoes. You can also puree the tomatoes if you want a smooth gravy. 
  • Let the gravy come to a simmer. When the tomatoes are fully cooked turn down the heat and add in your yogurt. 
  • If the yogurt is added when the heat is on high it can split. So be careful. 
  • When everything is gently simmering it’s time to add in the koftas. Place them in and gently stir them through the gravy. 
  • Cover them and let them heat through and absorb the flavours of the gravy. 
  • When the koftas are heated through you’re ready to serve. Garnish with some Coriander and enjoy with some naan or rice. 
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