Pulled Kathal Phulka Taco

Kathal, or jackfruit, is used widely in India. In Kerala, the ripe yellow chakka is eaten as a fruit. In North India, the green (raw) kathal is used to make a curry. Kathal is called ‘meat of the vegetarians’, as the fibrous texture of the cooked jackfruit is said to resemble that of cooked mutton (goat meat), often served in vegetarian households for non-vegetarian dinner guests. For a non-vegetarian variation, kathal can be replaced with shredded pork belly.

Ingredients

For marinade

• 300 g green jackfruit, cleaned

• 1/2 tsp red chilli powder

• 1/2 tsp turmeric powder

• salt to taste

For kathal mixture

• 2 tbsp oil

• 1/2 tsp mustard seeds

• 6 curry leaves, hand-torn

• 1 tbsp onions, chopped

• 1 tsp ginger, chopped

• 1 tsp garlic, chopped

• 1/2 tsp green chillies, chopped

• 2 tbsp tomatoes, chopped

•1/2 tsp red chilli powder

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1/2 tsp coriander powder

• salt to taste

• 1 tsp tamarind paste

• 1 tbsp roasted almonds, chopped

• 1 tsp lime juice

• 1 tsp coriander leaves, chopped 

• 1/2 tsp garam masala powder

For phulkas

• 75 g wholewheat flour

• 50 g refined flour

• 1 tsp oil

• salt to taste

To serve

• 1 potato papad

• 1 tbsp onions, chopped

• 12 Thai red chillies, juliennes

• 1 tbsp Parmesan cheese, grated

Method

For kathal mixture

Cleaning and cutting kathal is a bit of a challenge, as it secretes a sap when cut. Apply vegetable or olive oil on your hands before touching the kathal to avoid the sap sticking to your hands. Cut the kathal into small, manageable chunks. Nowadays most vegetable vendors stock cleaned and cut kathal.

Marinate kathal pieces with salt, red chilli powder and turmeric. Heat half the oil in a pan. Sauté marinated kathal chunks. Cook till it becomes soft. Do not add water to soften. Remove, cool and shred.

Heat the remaining oil in a pan. Add mustard seeds, curry leaves, chopped onion, ginger, garlic and green chillies and sauté till onions begin to sweat. Add tomatoes, red chilli powder, turmeric, cumin powder, coriander powder, salt and a little water. Let it simmer for 5 minutes. Add tamarind paste. Add the shredded kathal. Cook till all the water is absorbed. Adjust seasoning. Add chopped roasted almonds, lime juice, chopped coriander and garam masala powder. Turn off the heat and allow to cool.

For phulkas (chappatis/rotis)

Knead the wholewheat flour and refined flour with oil and salt into a dough. Divide into six equal balls. With a rolling pin, roll round discs, each with a 3" diameter. Prepare the phulkas on a hot pan. If you prefer, you can use readymade flour tortillas or readymade chappatis from an Indian grocery store. Cut 3" discs from the larger-sized tortillas/chappatis.

To serve

Fry the potato papad in hot oil.

Break into six pieces.

Place shredded kathal mixture in the centre of one phulka. Add chopped onions and a piece of broken papad. Fold in the middle, like a soft shell taco. Garnish with red chilli juliennes and grated Parmesan.