INGREDIENTS
0.5 cups pulled and pre-steamed jackfruit
6 sprigs curry leaf
0.5 cups spinach
1 cup gram flour
2 tbs cake flour
1.5 tsp baking powder
1 tsp salt
0.5 tsp coriander powder
half an onion chopped finely
3 green chillies chopped, finely
2 spring onions chopped finely
Handful of fresh coriander cut finely
Water
Oil
No. 2 Aubergine Relish
No. 4 Sweet Mango Dipping Sauce
No.10 Sundried Tomato & Habanero Sauce
METHOD
1. Sift the dry ingredients into a bowl
2. Add all the chopped ingredients and combine well
3. Add water to make a thick batter
4. Oil in a pot on medium heat
5. Evenly coat the jackfruit in batter and fry until cooked through and golden brown.
6. Repeat step 5 for the curry leaf sprigs and spinach
7. Remove from the oil and drain on a paper towel to remove excess oil
8. Serve with No. 2 Aubergine Relish,
No. 4 Sweet Mango Dipping Sauce &
No.10 Sundried Tomato & Habanero Sauce