Jackfruit Phulka Taco
Jackfruit Phulka Taco is a vegan and gluten-free dish that is perfect for lunch or dinner. It's a low-calorie option, making it an excellent recipe for weight loss. It is rich in fiber and protein, thanks to the jackfruit, and is an excellent source of vitamins and minerals. This recipe is soy-free, but it is essential to ensure that the jackfruit used is fresh and not canned in soy sauce. It's a great dish for those who follow a plant-based diet and want to try something new and flavorful.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
159 kcal
Protein
7 g
Carbs
19 g
Fat
6 g
Fiber
6 g
Ingredients
Jackfruit
1 cup, chopped (200g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.5 medium cup (80g)
Clove Garlic, Chopped
0.5 tsp (2.5g)
Cumin Powder
1.5 tsp (3g)
Coriander Powder
1.5 tsp (3g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Besan (chickpea flour)
2 small cup (200g)
Lettuce
0.5 cup, chopped (100g)
Vegan Curd
1 small bowl (100g)
Avocado
0.5 cup, sliced (100g)
Instructions
Cooking Steps
For Jackfruit Filling:
Heat oil in a pan over medium heat. Add chopped onions and garlic and sauté for 2-3 minutes until onions are translucent.
Add chopped tomatoes and cook for 2-3 minutes until they soften.
Add chopped fresh jackfruit and all the spices, and salt to taste.
Mix well and cook for 15-20 minutes until the jackfruit is cooked and the spices are well incorporated.
Garnish with fresh coriander leaves and set aside.
For Phulka:
In a bowl, add gluten-free flour and water, a little at a time, until a soft dough is formed.
Knead the dough for a few minutes until it is smooth and pliable.
Divide the dough into equal parts and roll out each part into a thin circle.
Heat a tawa (griddle) over medium heat. Cook the phulkas on both sides until lightly browned.
To Assemble:
Take a phulka and spoon some of the jackfruit filling onto it.
Add shredded lettuce, sliced avocado on top of the filling.
Drizzle vegan curd on top.
Fold the phulka into a taco shape and serve immediately.