Jack of all tastes: Indian chefs share recipes to transform jackfruit into unique dishes

Jackfruits may technically not be in season right now but their current all-year-round availability due to online markets prompts many people to enjoy them even now. While the fruit is only a little more than a month away from being available, the fruit is also popularly known to be consumed by vegans as a meat substitute.

Every year, January is observed as Veganuary to celebrate the vegan lifestyle, which most easily starts with food. While the very nature of being vegan has evolved over time, the towering stature of jackfruit due to its taste and texture, as a substitute in meat-based dishes, has made more people warm up to the fruit. It is one of many ingredients including tofu and even mushroom that are actively being used by people today to enjoy a variety of dishes.

While it is most popularly eaten plainly, it is also consumed in sweet and savoury dishes. Interestingly, north and south India boast of a variety of dishes made from jackfruit. This isn't necessarily due to the modern vegan lifestyle but because it is thoroughly enjoyed in dishes such as kathal (jackfruit) kebabs and even chakka (jackfruit) biryani, among others.

With Veganuary here, mid-day.com reached out to Indian chefs to share their favourite recipes using jackfruit in them. They not only share recipes for galouti but also a sweet dish, and even a modern dish that showcases the versatility of the fruit beyond being a vegan substitute.

The Vegan Jackfruit
Ashish Kandwal, executive sous chef at The Westin Resort & Spa, Himalayas wants you to elevate your regular jackfruit like never before. He wants you to make The Vegan jackfruit, which can be eaten not only by vegans but anybody around. He explains, "The Vegan Jackfruit dish is a culinary masterpiece that redefines plant-based dining. Its uniqueness lies in the remarkable versatility of jackfruit, a true chameleon of the kitchen. With its fibrous texture and ability to absorb flavours like a sponge, it becomes a canvas for a symphony of tastes and aromas. This dish celebrates the art of crafting bold, savoury profiles without relying on animal products, proving that plant-based cuisine can be just as rich, satisfying, and unforgettable."

Ingredients:
Jackfruit in brine or water (not in syrup) 2 cans
Karuna's whole plant tonic mango and goji berry beverage 1/2 cup
Garlic powder 1 tsp
Ginger powder 1 tsp
Liquid amines 1/4 cup
Monk fruit sugar 4 tsp
Apple cider vinegar 1 tbsp
Arrowroot powder 1 tbsp
Vegan butter 3-4 tbsp

Method:
1. Select a sizable pan and gently heating a generous amount of vegan butter over medium-high heat until it transforms into a lustrous liquid. Once the butter has achieved this state, reduce the heat, and with a deliberate touch, introduce the glaze mixture. Stir constantly until the sauce gracefully thickens and begins to show bubbles. This transformation will occur within 2 to 3 minutes.
2. Add the jackfruit and ensure an even and delicate coating with the sauce. Allow it to simmer for approximately 5 minutes.
3. Add green onions and white or black sesame seeds. Remove the pan from the heat.
4. Pair it with bok choy, cauliflower rice, or your preferred vegetable.

Kathal ki Galouti
If you want to make something Indian, then Sanket Satare, chef de cuisine at JW Marriott Mumbai Sahar, says you should definitely make Kathal ki Galouti. He explains, "Chef Harsh Kamboj has made delicious appetisers using tender jackfruit. Kathal (jackfruit) is a very underestimated fruit/vegetable. I believe it is very versatile and can be devoured even when ripened or raw. Raw jackfruits come handy in various recipes like Kathal kebab and many more varieties of starters and mains." Satare says there are very few restaurants which use this vegetable in any form. In fact, he calls it a superfood and stresses on how it is high in fibre and water content, and even considered good for diabetics.

Ingredients:
Jackfruit 70 gm
Salt 1 gm
Chat masala 1 gm
Fenugreek powder 1 gm
Red chilli powder 1 gm
Red chilli Paste (Kashmiri) 5 gm
Cumin (Jeera) powder 3 gm
Coriander powder 1 gm
Garam masala 1/2 gm
Black salt 1/2 gm
Mustard oil 10 ml
Potato 20 gm
Chutney:
Coriander leaves 15 gm
Mint 10 gm
Green apple 10 gm
Raw mango 4 gm
Salt to taste
Chaat masala 4 gm
Cumin (Jeera) powder 2 gm
Amchur powder 2 gm

Method:
1. In a pan, roast all the dry spices. Once they have cooled down, blend them.
2. Boil beetroot and potato, then combine them with chickpea flour.
3. Add the blended spices to the mixture and shape it as desired.
4. Sear it on a non-stick pan until it turns golden.
5. Serve hot with salad and mint chutney.

Jackfruit Carnitas Tacos
Beyond the likes of an exquisite creation or the familiar galouti, Mitesh Rangras, head chef at Tango Tamari, says you can also make delicious and juicy Jackfruit Carnitas Tacos to add a Mexican twist to the fruit on days you want to experiment. He explains, "We have been using jackfruit for years in Indian cooking, but it is not extensively used in Asian cuisines. We always wanted to get our diners to experience alternate ingredients that don't normally fit into the usual scheme. Jackfruit fits the bill really well not only because of its various health benefits but also its depth of flavour. It is amazing how such a complicated-looking ingredient takes flavours as vastly different as tacos and curry."

Ingredients:
Taco shell 3 inch diameter (soft) 5 nos

For filling:
Jackfruit (cleaned) 150 gm
Red onion (chopped) 50 gm
Tomato (chopped) 50 gm
Chilli 2 nos (chopped)
Jalapeno, fresh 1 no
Coriander leaves 2 tsp
Chipotle in adobo 25 gm
Kikkoman soya 20 ml
For Pico de gallo
Onion, chopped 50 gm
Tomato (deseeded and chopped) 1 no
Avocado (cut into small dices) 40 gm
Lemon juice 1/2 lime
Jalapeno, chopped 1/2 piece
Salt to taste
Cheese for topping (Mexican cheese like Monterey jack or use a regular mild cheddar)

Method:
1. In a hot pan, add the oil and brown the jackfruit in the pan for two minutes. Add all the other vegetables except coriander. Saute for 3-4 minutes and add the sauces. Mix on low heat for two minutes and add the coriander. The filling can be kept aside.
2. For the pico, combine all the ingredients and season as per preference. Keep it refrigerated at all times. It has to be chilled.
3. Slightly warm the taco shells, place the warm filling in the centre. Add the grated cheese on top and melt it slightly in an oven or air fryer. Add the Pico de gallo and serve immediately.

Chakka Pradaman
Chef Marina Balakrishnan, founder of Oottupura wants you to explore the regional food of Kerala with the Chakka Pradaman, which she says is a special dessert from the south Indian state and her personal favourite. "It is made during the months of March to April, a time abundant with ripe jackfruits. It is special for me because of the underlying memory of childhood where a large number of ripe jackfruits would be gathered from the yard and my grandmother along with family members would sit to clean the jackfruit very deftly. Large batches of this deliciousness would be cooked in a uruli." Balakrishnan says she personally loves the sweetness of jaggery combined with local jaggery and coconut milk. "The addition of chukku podi (ginger powder) and cumin powder brings a little touch of refinery in this delicious payasam," she adds.

Ingredients:
Deseeded ripe jackfruit flesh 40 nos or 1 kg
Water 1/2 cup or 125 ml for cooking jackfruit
Jaggery 300 gm
Water 1 cup for melting Jaggery
Thick coconut milk (first extract) 1 1/4 cup
Second thick Coconut Milk (second extract) 5 cups
Coconut slivers 2 tbsp
Cashewnuts, chopped 15 nos
Kismis 20 nos
Ghee 1 tbsp
Dry ginger powder 1/4 tsp
Roasted cumin powder 1/4 tsp
Cardamom powder 1/4 tsp
Salt one pinch

Method:
1. Deseed the jackfruit and cut into small pieces.
2. Cook by adding 1/2 cup of water (in cooker) on medium flame. Cook for two whistles.
3. After cooling down, make a paste of this cooked jackfruit.
4. Warm 1 tbsp of ghee and add jackfruit paste and stir for 20 minutes on medium flame.
5. Now add melted jaggery. (For melted jaggery add 1 cup water into jaggery and cook till melted. Strain away impurities)
6. Stir for 10 minutes. Then add thin coconut milk and stir well.
7. Stir until the payasam gets thick.
8. Add dry ginger powder, cumin powder and cardamom powder in the thick milk and mix well.
9. Add this thick coconut milk, lower the flame and cook for another 5 minutes and remove from the fire.
10. Add roasted cashew nuts, kismis, and coconut slivers.
11. Close the lid for a few minutes before serving. After cooling, if you find your payasam to be very thick, you can dilute it by adding coconut milk or hot water, stir well, and heat for a few minutes.

Kathal ke kebab
If you don't want to make anything elaborate but want to enjoy something familiar, then Asif Mohammed Qureshi, chef de cuisine at JW Marriott Bengaluru believes you should make Kathal ke kebab. He explains, "Jackfruit is a mock meat, which is a vegetarian substitute, similar in texture and consistency to that of actual meat. Jackfruit or kathal is used quite often in Indian and Awadhi cuisine. It is a great source of iron, minerals and proteins. The Awadhi style jackfruit kebab tastes at par with that of lamb kebabs while being 100 per cent vegan and gluten-free."

Ingredients:
Green jackfruit, cut into cubes 200 gm
Red onion, medium, finely chopped 1 no
Green chilli, medium, finely chopped 1 no
Chopped mint leaves 10 gm
Chopped fresh coriander leaves 10 gm
Ginger garlic paste 1 tbsp
Besan or gram flour 60 gm
Turmeric powder 1/4 tbsp
Red chilli powder 1/2 tbsp
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Garam masala 1 tbsp
Salt (or as per taste) 1/2 tsp
Oil for frying

Method:
1. Check the seasoning by adding salt and finish it with crushed dried fenugreek leaves.
2. Peel the jackfruit and cut them into small cubes. Boil it using a pressure cooker (2 whistles) or saucepan (20-25 mins) with a pinch of salt. Once boiled, drain the liquid.
3. Add chopped onion, mint leaves, coriander leaves, ginger garlic leaves and green chilli to boiled jackfruit.
4. Mix the mixture very well using a fork or knead it using your fingers.
5. Add red chilli powder, coriander powder, cumin powder, turmeric powder and garam masala. Check seasoning and add salt.
6. Add gram flour and mix everything well using your hands.
7. Divide the mixture into small balls and flatten them between your palms. The balls should be around 4-5 cm in diametre. Add them to a frying pan with some oil enough for shallow frying. Fry for 5-6 minutes.
8. Serve it warm with mint and guava chutney.