Jackfruit Paratha
This jackfruit paratha is a whole wheat based paratha with a tasty stuffing made with jackfruit, coconut, and spices.
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Servings: 8 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.
