This jackfruit paratha is a tasty meal option made with whole wheat and with a jackfruit filling and with a hint of coconut. This can be a great option for lunch or dinner. You can serve this with pickle or dal.
Why you should make Jackfruit Paratha?
This is one of a kind of stuffed parathas. Though stuffed parathas are common, you might come across aloo or paneer stuffing. This paratha has a unique filling made with tender jackfruit and jackfruit seeds with a hint of coconut.
The fllling is made with tender jackfruits which has a touch oif my favorite curry, Tender Jackfruit Curry. This filling tastes divine. Growing up, I have a great share of relishing tender as well as ripe jackfruits, and the seeds in recipes. The touch of coconut along with garam masala, onion, and garlic is simply the best of all.
Did you know that jackfruit is rich in potassium? It adds to the fiber as well as mineraks required for our body functions. So, try this recipe and start to use it in many recipes.
Ingredients
You will require the following ingredients to make this paratha:
Whole wheat flour - This is the base for the paratha and it provides whole some nutrition.
Salt - Adds flavor
Water - To knead the dough and to cook jackfruit
Jackfruit chunks - Tender jackfruit is used in this recipe. This recipe uses frozen jackfruit chunks. This is rich in potassium.
Jackfruits seeds - This recipe uses cooked and frozen jackfruit seeds and this aids in shaping the filling.
Cilantro - boosts aroma
Spices - cumin, garam masala, cumin powder, turmeric are used in this recipe which add flavor.
Thai chili and cayenne - add to the spicy kick
Coconut flakes - dessicated and unsweetened coconut flakes are used in this recipe.
Almond flour - helps in shaping the filling.
Onion, Ginger, garlic - Enhance the flavors.
Serving Suggestions
This paratha can be served as such. The filling has salty and spicy flavors. In addition, you can serve it with some spicy pickle and/or yogurt. Further, serve with this Tadka Dal or Slow Cooker Dal Makhni Or Slow Cooker Moong Curry for a delicious and scrumtious meal.
Vegan?
This paratha is a vegan paratha. Coconut oil pairs well with this paratha flavors and hence there is no need to use butter or ghee. However, if you prefer a regular version, you may use ghee or butter.
Storage
Though you can store this paratha for a day at room temperature, I highly recommend storing it in the refrigerator for an increased shelf life and this ensures no ffod wastage. You can store thios for 3-4 days in the refrigerator or you can store this in the freezer for upto three months. When needed, defrost and cook on tawa and serve it hot.
More Jackfruit Recipes
Jackfruit is my favorite. Grwoing up, my mom's Tender Jackfruit Curry is one that I always want for more. This paratha filling has touches of that curry since it is impossible for me eviate from its flavors. Tender jackfruit provides tons of calcium and it may be intimidating to process. I have here the exact guide on How to Process Tender Jackfruit.
You might also try these Tender Jackfruit Cutlets for a great snack or appetizer. You can also make gravies with jackfruit to serve with rice or roti. There are many tasty variations for curry. I have the recipe for Vegan Jackfruit Kofta Curry and it can be served with roti, naan, or kulcha.
Last but not the least, the seeds of ripe jackfruit can also be used in many recipes. It has a meaty texture and this recipe also uses it as a binder to aid shaping the filled parathas. You might want to Jackfruit Seed and Peas masala or Jackfruit Seed Pulao with the seeds and they both are undoubtedly the delciious ones for you!
More Paratha Recipes
In my journey to share A-Z whole wheat paratha recipoes for the #2024alphabetchallenge, I am sharing various recipes of whole wheat based parathas that I make at home often. It started with Avocado Paratha for the letter A and now I am sharing for the letter 'J' with this jackfruit Paratha.
Avocado Paratha and Beet Fennel Paratha have veggies in this paratha and are great for any meal. While the Chocolate Cashew Coconut Caramel Stuffed Paratha and Dates Walnut Paratha use chocolates, nuts, dried fruits, and are great for desserts.
Edamame Paratha and Fava Fennel Paratha are stuffed parathas with tasty filling and make a great lunch or dinner. Do you know you can add your salsa to make tasty paratha? Try these Green and Red Salsa Paratha and Hummus Herb Paratha, and let me know how you loved them.
Make delicious aloo paratha in an instant. Yes, with this Instant Aloo Paratha recipe, you won't be ordering take out anymore and you could potentially save money. Stay tuned for more delicious paratha recipes.
Jackfruit Paratha
Ingredients
For the dough
- 2 Cups Whole wheat flour
- ¾ Cup Water plus 2 tbsp
- 1 tsp Salt
- 1 tbsp Oil
For the Jackfruit Stuffing
- 11 oz Jackfruit chunks frozen
- 1 cup Jackfruit seeds, cooked frozen
- ½ Cup Onions finely chopped
- 1 tbsp Garlic Finely chopped
- 2 Thai chili
- 1 tbsp Ginger
- 1 tbsp Coconut oil
- 1 tsp Cumin
- ⅙ tsp Asafetida
- ½ tsp Turmeric
- ½ tsp Cayenne
- ¾ tsp Salt
- ½ tsp Garam masala
- 2 tbsp Almond flour
- 2 tbsp desiccated coconut flakes unsweetened
- 2 tbsp cilantro chopped
To Cook Paratha
- 3 Tbsp Coconut Oil
Instructions
- Add the flour, salt, oil to a bowl Sprinkle with water and knead to a smooth dough. Cover and rest for 15-20 minutes.
- In the emantime, cook the frozen chunks in water for 5 minutes.
- Defrost the jackfruit seeds by dropping it in a hot water.
- Drain the jackfruit chunks and the driver.
- Add it to the food processor along with Thai chili and ginger to make a slightly coarse filling.
- Heat oil in a pan and add the cuin and asafetida. Fry for 30 seconds. Add the garlic and saute, Then add the onions and saute for 4 minutes.
- Add the ground jackfruit mixture to the pan followed by salt, turmeric, cayenne, and garam masala. Saute for5-6 mnutes until there is no trace of water. Add the almond flour, unsweetened coconut flakes, and cilantro. Mix well.
- Divide the filling into 8 portions.
- Take. aportion of the dough and flatten it onto 5-i circle. Place a jackfruit filling portion. Gently gather the ends to make a seal. Dust with flour as necessary and roll it into a 8-9 in. circle. Repeat with the rest of the protions.
- Heat the pan. Add the paratha and cook for a minute. Flip and continue cooking. Brush with coconut oil on both the sides and cook until you get brown spots on bith the sides. repeat with the rest of the dough and filling portions.
- Serve hot with pickle or dal.
2024Alphabetchallenge: 'J' recipes
- Mayuri’s Jikoni: Jeera Bhaat | Jeera Rice
- Sneha’s Recipe: Jhatpat Bhendi Masala
- A Day in the Life on the Farm: Chicken and Sausage Jambalaya
- Culinary Cam: Bulgogi-Inspired Oven Beef Jerky
- Jolene’s Recipe Journal: Blueberry Jam Palmiers
- Karen’s Kitchen Stories: Johnnycake Cobblers
- Blogghetti: Jam-Filled Corn Flake Muffins
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Brown Sugar Caribbean Jerk Seasoning
- Food Lust People Love: Java Dry Spice Mix Chops
Wendy Klik says
I love that Paratha is so versatile and that you can fill it with almost anything. You have such creative ideas.
magicalingrdnts says
Thank you Wendy!
Colleen - Faith, Hope, Love, & Luck says
One of these days, I'm really going to have to get around to trying jackfruit! Love your choice for "j" in this challenge!
magicalingrdnts says
Thanks Colleen!
Karen's Kitchen Stories says
You are the paratha queen! Jackfruit is so versatile. I've tried it in tacos and it was so tasty.
magicalingrdnts says
Thanks Karen! You made my day.
Mayuri Patel says
What a wonderful idea Radha. I'm not a fan of the ripe jackfruit but love the raw one. It is a versatile ingredient. Miss it so much. Wondering if you've ever tried the canned jackfruit.
magicalingrdnts says
It should work Mayuri ji! I haven't tried with canned jackfruit. Since it is sautéed, the excess water will be off and it should resuklt in a tasty filling.