Ingredients
The following ingredients have 4 Servings
- 20 oz can jackfruit (drained (green jackfruit in brine), or about 2 cups pelled chopped green jackfruit)
- 2 cups water
- 1 tsp garam masala
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1 cup chickpea flour
- 1 hot green chili (finely chopped or use cayenne to taste)
- 1/2 tsp garam masala
- 1/2 tsp paprika
- 1/2 tsp cumin powder
- 1/3 to 1/2 tsp salt
- 1 tbsp finely chopped mint (optional or cilantro, or use 1/2 tsp dried fenugreek leaves (kasoori methi))
- 1/2 tsp lemon juice
- 1.5 tbsp garlic paste (or crushed garlic)
- 1 tbsp ginger paste (or grated ginger)
- 1 tsp oil + more as needed
Instruction
- For the jackfruit: Combine all the ingredients (jackfruit + water + spices) in a saucepan and bring to a boil over medium high heat. about 6 minutes. Cook for another 6 to 7 minutes. Total 14 minutes.
- Cool slightly, drain and keep aside.
- For the Veggie Balls: Meanwhile, dry roast 1 cup of chickpea flour in a large skillet over medium low heat. Stir every 2 minutes. about 7 to 8 minutes. or dry roast over medium heat and stir every 30 seconds to avoid burning. 4 to 5 minutes. The flour should start to smell nutty and change color slightly. Keep aside.
- Using a fork or a food processor shred the boiled and drained jackfruit. Add the spices, ginger, garlic, oil and mix well. Add 3/4 cup chickpea flour and mix well. Add a tbsp flour at a time until the mixture starts to come together, not too sticky, but also not dry. Oil your hands and Shape the mixture by pressing lightly into 1 inch balls.
- To pan fry, add 1 to 2 tsp oil in a skillet and heat over medium high heat. When hot, add the jackfruit balls and pan fry for 1-2 minutes on all sides. (total 6 to 7 minutes).
- To Bake: Preheat the oven to 410 degrees F / 210ºc. Place the shaped balls on parchment lined baking sheet. Brush oil on top. Bake for 16 to 18 minutes.
- I like these balls pan-fried. Serve with marinara and vegan mozzarella in sub sandwich or tacos or over pasta.
