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 Jackfruit
Phulka

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Jackfruit Phulka Method
1. Take jackfruit flour in a bowl. Mix salt in it. Add a bit of water and
An everyday bread in North
Indian homes. It is a version of the begin to knead.
versatile Chappati. When put over 2. Keep on kneading till the dough becomes pliable and soft.
a naked flame it puffs up like a 3. After kneading the dough rest it for 15 minutes.
balloon. Hence the name – Phulka. 4. Make balls of the dough in the palm of your hands.
5. Flatten the ball. Sprinkle some jackfruit flour to the dough ball.
6. Pre heat the griddle or tawa.
7. While tawa is getting hot, start rolling the dough ball into a flat
20 mints 1-2 Serves
round circle using a rolling pin.
8. Now put the roti on a hot tawa. First cook one side, it should be
Ingredients less than 1/3rd cooked, turn and cook the other side, this should be
1 cup jackfruit flour a little bit more cooked than the first side about ½ cooked.
1/2 to 1 cup water 9. Now hold the roti with a tong and keep the first side which was
1/4 tsp salt cooked, directly on fire. The roti will start to puff, turn and keep the
other side on fire, roti will puff more.

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 Jackfruit
Missi

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Jackfruit Missi Method
1. Take besan and jackfruit flour in a bowl. Mix salt, carom seed,
A very famous bread of Rajasthan
which is also popular in neighbouring states. red chilli powder, chopped onion, green chilli and coriander.
Missi is made by mixing many flours like Gram, Add some water and begin kneading the dough.
millet, bajra or corn and now jackfruit. 2. Keep on kneading till the dough becomes soft & pliable. The
final dough consistency should not be very soft or hard. Rest
the dough for 20 to 30 min.
20 mints 1-2 Serves Spice 3. Apply oil on dough and knead once again.
4. Now make small to medium balls of the dough. Roll the balls
Ingredients in the palms of your hands
½ cup jackfruit flour 1tsp chopped coriander 5. Get the tawa ready. Pre heat it.
1 cup Besan (gram)flour ½ cup chopped onions 6. Start rolling the dough ball into a flat round circle.
¼ tsp salt 2 tbsp oil 7. Put the missi on a hot tawa. First cook on one side, it should
¼ tsp red chilli powder be less than half cooked, apply some oil on it, turn and cook
¼ tsp carom seeds the other side and again apply some oil. Now keep turning the
1 tsp chopped green chilli missi and cook it well from both the sides or till browning
marks are visible both sides.
8. Enjoy with Spinach or Mustard leaf curry, yoghurt or pickle of
your choice..

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 Jackfruit
Poori

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Jackfruit Poori Method
1. Take jackfruit flour in a bowl. Mix salt in it. Add a bit
Poori is deep fried Indian bread, popular in
all over India .The word poori is derived from the of water and begin to knead the dough.
Sanskrit word ‘purika’ which means completely filled, 2. Add little water at a time and knead well to form a
as poori gets completely filled with steam while dough. The dough should not be very soft but a little
frying. It is an integral part of food offered in prayers stiff.
as prasadam. 3. Divide the dough into small or medium pieces.
4. Roll out into small circles of 4” Diameter.
5. Heat oil in a deep frying pan or kadai.
20 mints 2-4 Serves 6. When the oil is sufficiently hot then add one poori at a
Ingredients time and fry gently pressing down with the frying
2 cups jackfruit flour or atta spoon or slotted spoon in a circular motion.
1 tsp melted ghee or oil (optional) 7. Turn over when puffed up and fry the poori till golden
Salt as required  brown.
Water as required  8. Serve Poori hot with a vegetable or potato curry.
Oil for deep frying
   
.

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 Jackfruit
Aloo Paratha

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Jackfruit Aloo Paratha Method
1. Take 2 cups jackfruit flour, ½ tsp salt, 1 tsp oil in a mixing
The most popular and irresistible plain or
stuffed flatbreads of northern India. Paratha is the bowl.
amalgamation of the words parat and atta which 2. Add little water at a time and knead well to form a dough .
literally means layers of cooked dough. 3. Cover and allow the dough to rest for 20 to 30 minutes.
4. For stuffing mix all the ingredients in mashed potato.
5. Take two small balls from dough and roll them in your palm.
30 mints 2-4 Serves Spice
6. Dust some flour on dough ball and roll to a circle of 4 to 5
inches in diameter with a rolling pin.
Ingredients
1 medium onion 7. Place the potato stuffing on the rolled rounds keeping one
For jackfruit dough:
2 cups jackfruit flour (finely chopped) inch from the circumference.
Cup water or add as required 1 or 2 green chilies 8. Cover with the other rolled dough and press the edges well.
1 tsp ghee or oil (finely chopped) 9. Sprinkle some flour and roll the stuffed paratha to a circle, 6
½ tsp salt or add as required 50 gm chopped coriander
to 7 inches in diameter.
½ tsp red chili powder
For potato stuffing: ½ tsp garam masala powder 10. Heat a tawa and then place the rolled paratha on it. Flip
100 gm boiled and Salt as required when one side is partly cooked . Apply oil on this side
Mashed potato 11. Turn and apply some oil on other side also. Now keep
turning the paratha and cook it well from both the sides .
12. Remove it from tawa and serve with yoghurt and pickle.

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 Jackfruit
Kerala Paratha

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Jackfruit Kerala Paratha Method
Kerela paratha or porotta or parotta are 1. Take maida and jackfruit flour, ½ tsp salt, 1 tsp oil in a mixing
the names of layered flat bread made from bowl.
culinary tradition of Srilanka and southern India 2. Add little water at a time and knead well to form a soft dough.
especially Kerela and Tamil Nadu. 3. Rigorously knead the dough for 5 min till it becomes smooth.
4. Cover and allow the dough to rest for 20 to 30 minutes.
5. Take a ball from dough and roll it in your palm.
6. Dust some flour on dough ball and roll it as thin as possible
30 mints 1-2 Serves
with a rolling pin.
Ingredients 7. Now pour one spoon of oil on paratha and spread evenly.
8. Fold the thin sheet of dough in zigzag or like a paper fan.
½ cup jackfruit flour
9. Now roll the folded paratha in a ball . Make the circle of 6-7
1 cup flour (maida)
inches in diameter.
Cup water or add as required
10. Heat a tava and then place the rolled paratha on it. Flip when
1 tsp ghee or oil
one side is partly cooked and apply oil on this side
½ tsp salt or add as required
11. Turn and apply some oil on other side also. Now keep turning
the paratha and cook it well from both the sides.
12. Remove it from tawa and serve with the choice of curry.
 
 

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 Jackfruit
Idli

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Jackfruit Idli Method
1. Soak urad dal and rice separately in water for 2 to 3 hours.
Idli is a traditional South Indian breakfast
but popular through out India. It is a savory 2. First grind the urad dal well, then rice by adding water
steamed cake of fermented batter. little by little to the batter and grind dal and rice to
The fermentation process breaks down the smooth batters.
starches so that they are more readily metabolized 3. Now mix both the batters well and add salt . Keep the
by the body. mixture overnight for fermentation . (Always keep the
container half filled as the batter may double the quantity
after fermentation.)
20 mints 1-2 Serves
4. Add 1/3 cup of jackfruit flour in water to make thick batter.
Ingredients 5. In 1 cup of fermented idli batter add 1/3 cup jackfruit
For idli batter: For jackfruit idli: batter to make jackfruit idli.
3 cups idli rice 1/2 cup jackfruit flour 6. Bring the water to boiling point in idli maker before
1 cup urad dal or black lentil 1 cup idli batter steaming the idli. 
(without skin) Salt as required
7. Grease the idli mould with oil , then scoop out a ladle of
Water as required
batter and fill in the idli moulds, then close it with a lid.
8. Steam for 10-12 minutes. Take out the idli mould and let it
cool then gently remove the idlies from the mould.
9. Serve hot with any chutney and sambhar .

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 Jackfruit
Rava Idli

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Jackfruit Rava Idli Method
Rava idli is specialty of Karnataka. According to 1. Mix rava and jackfruit flour in a bowl, add curd and
famous restaurant chain (MTR) during second world salt in it.
war rice was short in supply so experiments were done 2. Add some water to form a smooth mixture. Keep it
to make idli with semolina and this created ‘Rava idli’.  for half an hour.
3. For tempering, take some oil in pan add mustard
seed, gram dal, ginger and green chilli.
25 mints 2-4 Serves 4. Mix tempering in idli batter and keep the idli boiler
ready.Add fruit salt in batter and mix it quickly.
Ingredients
5. As the batter will become fluffy immediately fill it
1/3 cup jackfruit flour 1tsp fruit salt
in greased idli moulds.Steam for 10-12 minutes.
1 cup rava (sooji / semolina) Oil as required
Take out the idli mould and let it cool then gently
½ cup curd Salt as required
remove from the mould.
1tsp mustard seeds Water as required
6. Serve hot with any chutney and sambhar.
1tsp gram dal
1tsp chopped ginger
1tbs chopped green chilli (optional)

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 Jackfruit
Dosa

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Jackfruit Dosa Method
1. Soak dosa rice, urad dal in enough water for 4-5 hours.
Masala dosa was listed as one
of the Top 10 food you must eat 2. Wash and grind dal and rice together to a smooth texture adding
before you die by Huffington Post in water, little at a time.
July, 2012. 3. Add needed salt and leave it overnight to ferment.
4. After fermentation the batter will double its quantity.
5. Add 1/3 cup of jackfruit flour in water to make jackfruit batter.
30 mints 1-2 Serves 6. In 2/3 cup of fermented dosa batter add 1/3 cup jackfruit batter,
salt to taste and water to make jackfruit dosa.
Ingredients 7. Heat a non stick tawa and apply some oil on it and pour a ladle of
For dosa batter: For jackfruit dosa: batter in the center.
2 cups dosa rice 1/3 cup jackfruit flour 8. Using the back of the ladle, spread the batter in a circular motion
1/2cup urad dal 2/3 cup dosa batter and form a perfect circle. Drizzle oil around the dosa. (Plain dosa
(without skin)
Salt as required should not be thick).
Water as required 9. Once the edges starts browning flip and cook other side once the
dosa is cooked, reduce the heat, Remove from tawa and serve hot
with chutney or sambhar.
 
 
 

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 Jackfruit
Oothapam

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Jackfruit Oothapam Method
1. Mix dosa batter and jackfruit flour batter in a bowl.
An Indian pancake or an Indian pizza,
oothapam is mixture of both where base is made Add salt to taste.
like a pancake and many vegetable topping are 2. Mix chopped onions, tomatoes, green chili, coriander and salt
added like pizza. It is very popular in all over together in another bowl.
India . 3. Heat a griddle or non stick tava. Take 1 ladle of batter and
spread it in a circle on the tava. The quantity of batter should
be more than normally used for a dosa. The oothappam
25 mints 2-4 Serves Spice
should be thick.
Ingredients 4. Top the oothappam with the onion, tomato and chilli mixture.
1 ½ cup Dosa Batter Salt to taste 5. Add some oil on the sides and top of the oothappam.
½ cup Jackfruit flour batter Oil as required 6. Turn the oothapaam when the base is cooked. Apply some
½ cup Chopped onion oil on the cooked side.
½ cup Chopped tomato 7. The onion tomato side is getting cooked now. Flip when this
1tbsp Chopped green chilli side also gets cooked.
1tbsp Chopped coriander 8. When the oothappams are crisp and cooked on both sides,
Remove it from tawa
9. Serve with hot sambar and coconut chutney.

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 Jackfruit
Upma

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Jackfruit Upma
Upma is a complete meal full of cereal and vegetables. It is popular in most parts of India. A sweet
version of upma is known as halwa or keseri. Upma is cheap in cost and very filling. It is truly a common man’s
dish.

25 mints 2-4 Serves Spice

Ingredients
¼ cup jackfruit flour
¾ cup rava(sooji)
1tsp mustard seeds
3-4 karipatta leaves
1tsp gram dal
½ tsp turmeric(optional)
1tbsp chopped ginger
Method
½ cup onion 1. Heat the frying pan and put oil in it.
½ tbsp chopped green 2. Add the mustard seeds, once crackle add karipatta and gram dal.
chilli 3. Then add ginger and onion, fry till brown.
2 cups water 4. Once onions get fried add green chilli.
Salt to taste 5. Now add rava and jackfruit flour and roast a little in oil.
6. Add salt and turmeric(optional) to it.
7. Then add water and keep stirring till water dries up.
8. Switch off the gas and keep the pan aside to get a little cool.
9. Now serve the upma with coconut chutney.

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Jackfruit365TM is very crispy and tender
and can be powdered to a flour in
minutes using a regular mixer grinder. 

Jackfruit
Flour & chips
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