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30 minutes
PREP TIME
1 hour
Cook Time
4
Serves
1 hour 30 minutes
Total
INGREDIENTS
300–400 g raw jackfruit, chopped
200–250 g chickpeas, soaked overnight
100 g wheat, soaked
100 g onion, finely chopped
50 g ginger-garlic paste
2–3 green chillies, slit
1 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
500 ml vegetable stock
50 ml oil
Fresh coriander leaves for garnish
Lemon wedges for serving
Ensure the jackfruit is unripe for the best texture.
Adjust spices according to your heat preference.
Instructions
In a pressure cooker, heat oil and sauté onions until golden brown.
Add ginger-garlic paste and green chillies, cook for 2 minutes.
Stir in the soaked wheat and chickpeas, sauté for another 5 minutes.
Add chopped jackfruit, cumin seeds, turmeric powder, red chilli powder, and salt; mix well.
Pour in the vegetable stock and pressure cook for 15–20 minutes until everything is tender.
Once done, mash the mixture slightly for a creamy texture.
Stir in garam masala and cook for another 5 minutes.
Serve hot, garnished with fresh coriander leaves and lemon wedges.