Tender chunks of raw jackfruit cooked in a savory onion-tomato masala. This North Indian classic has a delightful meaty texture that even non-vegetarians will love, perfect with fresh rotis.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
181cal
4gprotein
18gcarbs
12g
Ingredients
500 g Raw Jackfruit (Peeled and cut into 1-inch cubes)
3 tbsp Mustard Oil (Can be substituted with any vegetable oil)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
This awadhi dish is perfect for lunch. With 520.97 calories and 12.719999999999999g of protein per serving, it's a healthy, high-fiber option for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder, for a slight tang)
0.5 tsp Salt (For pressure cooking the jackfruit)
2 cup Water (For pressure cooking the jackfruit)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Cook the Jackfruit
Generously apply oil to your hands and knife to prevent the jackfruit's sticky sap from adhering.
Peel the raw jackfruit, remove the hard central core, and cut the flesh into 1-inch cubes.
Place the jackfruit cubes in a pressure cooker. Add 2 cups of water and 1/2 tsp of salt.
Secure the lid and pressure cook on medium heat for 2 whistles (about 10-12 minutes). The jackfruit should be tender but still hold its shape.
Once the pressure releases naturally, drain the jackfruit and set it aside.
2
Sauté Aromatics
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it is slightly smoking. This removes its pungent raw smell.
Reduce the heat, add cumin seeds, bay leaf, and asafoetida. Let them crackle for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes until they turn deep golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Build the Masala
Add the tomato puree to the pan. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent burning.
If the masala becomes too dry, you can add a splash of water.
4
Combine and Simmer
Add the cooked jackfruit pieces to the masala along with 3/4 tsp of salt (or to taste).
Gently stir to coat the jackfruit evenly with the masala. Sauté for 2-3 minutes.
Pour in 1 cup of water, stir well, and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the jackfruit to absorb all the flavors of the masala.
5
Garnish and Serve
Turn off the heat. Sprinkle garam masala, amchur powder, and freshly chopped coriander leaves over the sabzi.
Gently mix everything together.
Let the sabzi rest, covered, for 5 minutes before serving. This helps the flavors to meld beautifully.
Serve hot with roti, paratha, or as a side dish with dal and rice.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
