Jackfruit Kofta Curry

Jackfruit kofta

A simple recipe, that is both delicious and easy to cook, jackfruit, also known as kathal in India is a rich source of nutrients and fiber. To add, it also helps in curing high blood pressure.

Jackfruit Kofta Curry

Time taken: 45 min

Taste-o-meter: Spicy



  • Raw jackfruit: 500 g
  • Medium-sized onions: 3
  • Garam masala powder: 3 tsp
  • Ginger paste: 1 tsp
  • Garlic paste: 1 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: 1 tsp
  • Pepper powder: 1/2 tsp
  • Roasted cumin seed powder: 1/2 tsp
  • Red chilli powder: 1/2 tsp
  • Chickpea (besan) flour: 100 g
  • Green cardamoms: 2
  • Big cardamom: 1
  • Small piece of cinnamon
  • Cloves: 2-3
  • Bay leaves: 2-3
  • Tomato (chopped): 1
  • Chopped coriander leaves: 1 tsp
  • Salt to taste
  • Oil to fry


  • Remove the outer shell of the jackfruit and cut into small pieces. Remove the hard core. Then, boil in small amount of salt-water. After boiling, drain and mash the pieces. Into the mash, add a bit of turmeric powder for colour, half of the paste of ginger and garlic, garam masala powder, gram flour and salt, and mix it well.  Make small pieces of the paste and deep-fry in vegetable oil on low flame till golden brown. Keep the koftas aside.
  • Now in another pan, heat 2 tsp oil and sizzle the bay leaf, green cardamom, black cardamom, cloves and cinnamon. Now add the chopped onions and fry till golden brown. Then, add the chopped tomatoes, coriander powder, ginger-garlic paste, turmeric, pepper powder, cumin powder, red chilli powder and salt to add taste, and cook it well until the oil separated from the mixture. Now add water.
  • When it starts boiling, add the fried koftas and leave it for 7-8 min on low flame. Finally, garnish with chopped coriander leaves and serve with rice or Mughlai parathas.


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