A traditional Maharashtrian delight, this sabzi features tender raw jackfruit cooked with aromatic spices and a touch of sweetness from jaggery. Finished with fresh coconut, it's a unique and flavorful dish.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
231cal
4gprotein
21gcarbs
16g
Ingredients
500 g Raw Jackfruit (Peeled, cored, and cut into 1-inch cubes)
3 tbsp Vegetable Oil (Plus a little extra for oiling hands and knife)
1 large Onion (Finely chopped)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a nutty flavor and pairs perfectly with spicy curries, chutneys, or a simple dollop of white butter.
Aromatic Fanasachi Bhaji with fiber-rich Bajra Bhakri for an energy-giving, soul-satisfying meal.
This maharashtrian dish is perfect for lunch. With 466.43 calories and 10.66g of protein per serving, it's a high-fiber option for your meal plan.
fat
1.5 tbsp Goda Masala (Key for authentic Maharashtrian flavor)
1 tbsp Jaggery (Grated or powdered)
1.25 tsp Salt (Divided use: a pinch for boiling, the rest for cooking)
3 tbsp Fresh Coconut (Freshly grated)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
0.75 cup Water (Divided use: 1/2 cup for pressure cooking, 1/4 cup for the bhaji)
Instructions
1
Prepare and Cook the Jackfruit
Generously apply oil to your hands and knife to prevent the jackfruit's sticky sap from clinging.
Carefully peel the green skin, remove the hard central core, and chop the jackfruit flesh into 1-inch pieces.
Place the jackfruit pieces in a pressure cooker. Add 1/2 cup of water and a pinch of salt.
Pressure cook on medium heat for 2-3 whistles, or for about 10-12 minutes, until the jackfruit is tender but still holds its shape. Drain any excess water and set aside.
2
Prepare the Tempering (Tadka)
Heat 3 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-40 seconds.
Add the cumin seeds and asafoetida. Sauté for another 30 seconds until the cumin seeds sizzle and become fragrant.
3
Sauté Aromatics and Spices
Add the finely chopped onion to the pan and sauté until it becomes soft and translucent, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for one minute until the raw aroma disappears.
Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Stir continuously for 30-40 seconds to toast the spices without burning them.
4
Combine and Simmer the Bhaji
Add the pressure-cooked jackfruit pieces to the pan. Gently mix to coat them evenly with the spice masala.
Add the remaining salt, grated jaggery, and 1/4 cup of water. Stir well to combine all the ingredients.
Cover the pan with a lid and let the bhaji simmer on low heat for 5-7 minutes. This allows the jackfruit to absorb all the flavors.
5
Garnish and Serve
Turn off the heat. Stir in the freshly grated coconut and finely chopped coriander leaves.
Give the bhaji a final gentle mix.
Serve Fanasachi Bhaji hot with fresh chapatis, jowar bhakri, or as a side dish with dal and steamed rice.
235cal
7gprotein
42gcarbs
5gfat
Ingredients
2 cup Bajra Flour
0.5 tsp Salt
1.5 cup Hot Water (or as needed)
2 tsp Ghee (optional, for serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine 2 cups of bajra flour and salt.
Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
2
Shape the Bhakris
Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.
3
Cook the Bhakri on a Tawa
Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully lift the patted bhakri and place it on the hot tawa.
Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.
4
Puff and Serve
Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
Repeat the shaping and cooking process for the remaining dough balls. Serve hot.
