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Jackfruit Bharwan Masala Parata -Raw Jack Fruit stuffed Paratha

Jackfruit Bharwan Masala Parata  -Raw Jack Fruit stuffed Paratha

Jackfruit has been one of the favorite seasonal fruits during summers. It is also known as kathal .You might have prepared Kathal Kebab, Kathal Kofta but have you ever tried making paratha from it. Try making Jackfruit paratha and i am sure your friends and family will enjoy it during breakfast.

Here is an easy recipe with pictures to make Raw Jackfruit stuffed Paratha. Team it up with your favorite sabzi or chutney and drool over its amazing taste.

Direction :

Getting Ready:

Take 250 gms jackfruit and rinse it water. Now finely chop the jackfruit. Take off the skin behind the seeds as it hard and doesn’t get soft even after getting boiled and will not taste good either. Then discard the seed and remove the peel.kathal paratha

To boil the jackfruit add it to the pressure cooker. Add 1/4 (3 to 4 tbsp) cup water to it. Close the pressure cooker with lid and cook until it whistles once. Once it whistles reduce the flame and continue cooking the jackfruit on low flame for 3 to 4 minutes. After 4 minutes turn off the flame.kathal parathaMaking:

To prepare the dough for paratha, 2 cup wheat flour in a big mixing bowl, add 1/2 tsp salt to it, followed by 2 tsp oil, then add water in small portions and knead soft dough. We have used less than 1 cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then use for making the paranthas. kathal paratha

Open the lid once the pressure is released, Check the jackfruit  Press it down, to see if it has turned tender and is getting mashed easily. Drain out the jackfruit from water. Take out jackfruit in a sieve so that water drains back into the bowl. Then squeeze out water from jackfruit and mash it very finely.kathal paratha

To prepare the stuffing heat a pan. Add 2 tsp oil to the pan. Then add 2 tbsp chickpea flour, add to it. Stir constantly and roast until there is change in color and it turns fragrant.kathal paratha

Once chickpea is roasted mix the spices to it . Add 1/2 tsp cumin powder, 1 tsp coriander  powder, 1/3 tsp turmeric powder, 2 finely chopped green chilies and 1 tsp ginger paste. Mix everything and saute the spices for a while.kathal paratha

When the spices are roasted well add mashed jackfruit to it and mix it. Add 3/4 tsp salt or to taste, 1/4 tsp garam masala, 1/3 tsp dry mango powder and mix everything thoroughly and saute the jackfruit. Stuffing is roasted well, mix some green coriander to it. Turn off the flame and transfer it to a bowl and let it cool. kathal paratha

After 20 minutes, dough is ready. Grease your hands with some oil and knead the dough again. Turn on the flame and heat the tawa. Make small lump from the dough and make round dough ball. Flatten it like this giving it shape like peda. Dust the dough ball with some dry flour.kathal paratha

Roll it out into 3 to 4 inch diameter parantha. Keep the dough covered to prevent it from drying. Apply some oil over it and layer some stuffing over it. Add equal amount of stuffing as that of dough. Lift the parantha from all sides and close the stuffing thoroughly. Flatten it out with your fingers to evenly spread out the stuffing.kathal paratha Heat the tawa , once it is rightly hot, spread some oil over it. Place the parantha over tawa to roast. Let the parantha roast from beneath. Flip it once it has roasted ,apply a little oil too. Meanwhile roll out another paratha. Press down the parantha using a ladle or wooden spatula from all sides. Flip it. Flip the side and roast it from the other side as well until it gets golden brown spots. Keep the flame medium. kathal paratha Serving :

When Parantha has turngolden brown from the other side as well, take it off from tawa and place over a bowl kept above the plate. With this much dough 4 to 5 paranthas can be prepared. Super tempting jackfruit paranthas are ready to be served. Serve these flavorsome jackfruit paranthas with chutney, curd or any curry as per your taste.kathal paratha Suggestion :

  • Use raw jackfruit for making the paranthas. Raw jackfruit comes white in color, whereas ripe jackfruit is yellow in color, avoid using the yellow colored jackfruit.
  • Keep the size of parantha big or small as per your preference.
  • Keep the parantha over a bowl when warm .If we keep the parantha directly over the plate then it turns soggy from beneath.

 

Jackfruit Bharwan Masala Parata -Raw Jack Fruit stuffed Parathakathal paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cup ( 300 gms)
  • Jackfruit- 250 gms
  • Chickpea flour- 2 tbsp
  • Oil - 3 to 4 tbsp
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Ginger paste - 1 tsp
  • Green chili- 2 (finely chopped )
  • Garam Masala - ¼ tsp
  • Cumin Powder- ½ tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- ⅓ tsp
  • Dry Mango powder- ⅓ tsp
  • Salt- 1.25 tsp or to taste
Instructions
  1. Take 250 gms jackfruit and rinse it water. Now finely chop the jackfruit. Take off the skin behind the seeds as it hard and doesn't get soft even after getting boiled and will not taste good either. Then discard the seed and remove the peel.
  2. To boil the jackfruit add it to the pressure cooker. Add ¼ (3 to 4 tbsp) cup water to it. Close the pressure cooker with lid and cook until it whistles once. Once it whistles reduce the flame and continue cooking the jackfruit on low flame for 3 to 4 minutes. After 4 minutes turn off the flame.
  3. To prepare the dough for paratha, 2 cup wheat flour in a big mixing bowl, add ½ tsp salt to it, followed by 2 tsp oil, then add water in small portions and knead soft dough. We have used less than 1 cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then use for making the paranthas.
  4. Open the lid once the pressure is released, Check the jackfruit Press it down, to see if it has turned tender and is getting mashed easily. Drain out the jackfruit from water. Take out jackfruit in a sieve so that water drains back into the bowl. Then squeeze out water from jackfruit and mash it very finely.
  5. To prepare the stuffing heat a pan. Add 2 tsp oil to the pan. Then add 2 tbsp chickpea flour, add to it. Stir constantly and roast until there is change in color and it turns fragrant.
  6. Once chickpea is roasted mix the spices to it . Add ½ tsp cumin powder, 1 tsp coriander powder, ⅓ tsp turmeric powder, 2 finely chopped green chilies and 1 tsp ginger paste. Mix everything and saute the spices for a while.
  7. When the spices are roasted well add mashed jackfruit to it and mix it. Add ¾ tsp salt or to taste, ¼ tsp garam masala, ⅓ tsp dry mango powder and mix everything thoroughly and saute the jackfruit. Stuffing is roasted well, mix some green coriander to it. Turn off the flame and transfer it to a bowl and let it cool.
  8. After 20 minutes, dough is ready. Grease your hands with some oil and knead the dough again. Turn on the flame and heat the tawa. Make small lump from the dough and make round dough ball. Flatten it like this giving it shape like peda. Dust the dough ball with some dry flour.
  9. Roll it out into 3 to 4 inch diameter parantha. Keep the dough covered to prevent it from drying. Apply some oil over it and layer some stuffing over it. Add equal amount of stuffing as that of dough. Lift the parantha from all sides and close the stuffing thoroughly. Flatten it out with your fingers to evenly spread out the stuffing.
  10. Heat the tawa , once it is rightly hot, spread some oil over it. Place the parantha over tawa to roast. Let the parantha roast from beneath. Flip it once it has roasted ,apply a little oil too. Meanwhile roll out another paratha. Press down the parantha using a ladle or wooden spatula from all sides. Flip it. Flip the side and roast it from the other side as well until it gets golden brown spots. Keep the flame medium
  11. When Parantha has turngolden brown from the other side as well, take it off from tawa and place over a bowl kept above the plate. With this much dough 4 to 5 paranthas can be prepared. Super tempting jackfruit paranthas are ready to be served. Serve these flavorsome jackfruit paranthas with chutney, curd or any curry as per your taste.