Jackfruit mimics meat by way of texture. Once cooked, it’s easy to shred and even better when the saucy mix is enveloped in a hard shell taco with cool yoghurt, onions, lime juice and lots of grated cheese.
Jackfruit 1, ask for a tender variety and definitely ask the vegetable vendor to peel it for you
Garlic 6 cloves
Green chilli 1, halved and chopped
Jalapeno chilli 1, halved
Orange juice 1/2 cup
Vegetable oil 3 tbsp
Apple cider vinegar 2 tbsp
Chipotle paste 2 tbsp (Sprig is a good option)
Kashmiri chilli powder 1 tsp
Dried oregano 1 tsp
Cumin powder 1 tsp
Coriander powder 1/2 tsp
Black pepper 1/2 tsp, ground
Salt 1 tsp, plus more to adjust
White onion 1, thinly sliced to serve
Coriander freshly chopped to serve
Greek yoghurt 1 small tub
Lime wedges to serve
Grated cheese to serve
Leftover rotis 6-8
To begin, cut up the jackfruit into small chunks.
In the pot of the electric pressure cooker, add the garlic, green chilli and jalapeño chilli halves and let them brown on all sides. Once they do, take them out and grind them with the help of the orange juice.
Select the saute mode on the pressure cooker and add the vegetable oil followed by the jackfruit pieces and the salt. Fry the jackfruit pieces in the oil for a few minutes.
Add the chilli paste you’ve made followed by any reserved orange juice, the apple cider vinegar, the chipotle paste, chilli powder, dried oregano, cumin, coriander and black pepper powders. Toss everything together very well for 5 minutes, then add some water to the pot, about halfway up the jackfruit. Close the cooker lid and select manual HIGH pressure. Let the pressure fill and once the countdown begins, wait five minutes before selecting Keep Warm. Let the pressure release naturally for 10 minutes before opening the lid to check if the jackfruit is done. Give it a good stir. The jackfruit should begin to collapse like pulled meat. Check for seasoning and adjust. Use the Keep warm mode to keep the jackfruit filling hot.
For the hard shell roti tacos, preheat the oven to 200 degrees celsius. Fold the rotis into tacos and snugly place each in between the spaces of an upside-down cupcake baking tray. Transfer to the oven and let the shells bake for about 10 minutes or until the rotis have crisped up. Take them out and repeat until all the rotis have been turned into taco shells.
To assemble, take a roti shell and add some of the jackfruit mix to it, then top with a dollop of greek yoghurt, some chopped coriander, thinly sliced onions and lime wedges on the side. Serve.
Recipe by Belly Over Mind at http://bellyovermind.com/2019/01/24/the-indian-answer-to-the-instant-pot-4-awesome-recipes/