We created this recipe—Jowar Jackfruit Birria Tacos—for a festival that showcased millets. The Malvani flavours shine through the pulled jackfruit component, the koshimbir, and solkadhi sauce.
The dish uses jowar bhakri and TL producer partner Eat With Better’s shredded jackfruit. The fruit is prepared in the style of the Malwani mutton. While traditionally, birria tacos are dipped in meat cooked broth, our recipe substitutes this with the gravy from the Malwani jackfruit curry.
We are happy to document this for The Locavore, honed over several trials. Featured image by Jamjar Diner.
Homemade chilli paste
|Whole kashmiri red chillies, soaked and deseeded||8-10|
|White vinegar||1/2 cup|
|Raw garlic||5 cloves|
|Black pepper||1 teaspoon|
|Malvani masala||3 tablespoons|
Malvani birria gravy
|Oil (preferably sesame oil or peanut oil)||5 tablespoons|
|Vegetable stock||4 cups|
|Homemade chili paste||All of it|
|Pink salt||1 tablespoon|
|Jaggery powder||2 teaspoon|
|Onion, finely chopped||1|
|Coconut milk||½ cup|
|Shredded jackfruit, sauteed for 5-6 minutes||200 grams|
|Malvani birria gravy||Half of what is prepared|
|Onion, finely chopped||1, small|
|Lemon juice||1 tablespoon|
|Roasted peanuts, coarsely crushed||¼ cup|
|Roasted cumin powder||½ teaspoon|
|Kanda lasun masala (optional)||1 teaspoon|
|Fried garlic||2 teaspoon|
|Coriander leaves, finely chopped||¼ cup|
|Cucumber, deseeded and finely chopped||1|
|Dried curry leaf powder||1 tablespoon|
|Thick yogurt||200 grams|
|Coconut cream||100 grams|
|Garlic, grated||2-3 cloves|
|Rock salt||5 grams|
|White pepper powder||10 grams|
|Jowar flour||½ cup|
|Flaxseed powder||2 tablespoon|
|Hot water||For kneading|
To make the homemade chili paste, blend soaked red chillies, white vinegar, raw garlic cloves, black pepper, coriander stalks, and malvani masala in a blender. Add water as needed to form a smooth paste. Add salt to taste.
To make the broth, heat sesame oil in a saucepan over medium heat. Sauté the onion for a minute.
Add vegetable stock, water, strain the homemade chili paste, pink salt, jaggery powder, and onion.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Once the broth is ready, pour half into another pan, and add coconut milk to finish the gravy.
In another pan, add the sauteed jackfruit to the other half of the gravy. Let it simmer till jackfruit absorbs all the gravy.
For the koshimbir topping, mix the chopped onion, lemon juice, roasted peanuts, onion-garlic powder, salt, chopped coriander, deseeded cucumber, dried curry leaf powder, and fried garlic in a bowl.
For the sauce, reduce kokum water with sugar and ginger. Let it cool. Add it to the whisked yogurt, coconut cream, salt, grated garlic, and white pepper powder.
To make gluten-free tacos, take flaxseed powder in a bowl and add ¼ cup hot water. Let it rest for 5-10 minutes—its texture will turn jelly-like. Combine jowar flour, flaxseed mixture, warm water, and salt in a bowl. Knead the mixture until it forms a smooth dough. Divide the dough into small balls and roll them out into thin circles. Cook the tacos on a hot griddle until they are 60 per cent cooked.
Dap a little dip sauce on one side of the taco and put it back on the griddle. As it cooks, brush a little sauce on the other side so that it absorbs the flavour and takes on some colour.
To serve, place cheddar cheese and cooked jackfruit on a gluten-free taco. Top it up with koshimbir, drizzle solkadhi sauce, and garnish it with curry-leaf powder.
Tips and variations
You could use broth prepared from store-bought cubes, or boil vegetables—such as carrot, celery, leek, and onion—in a litre of water. Avoid capsicum and beetroot: the first because of its overpowering flavour, and the second its deep colour.
Instead of pre-shredded jackfruit, you could also cook and manually shred unripe jackfruit.
Chef Ankita Jain has spent more than 15 years working as a chocolatier. While she enjoyed shaping the kitchen at Harsh Chocolates, her passion for healthier food led her to start Bicycle Kitchen. Over the past three years, she has experimented with millet-based recipes and perfected them.
Jyoti Vishnani left her corporate career behind to pursue her passion in the culinary industry. She has worked with renowned chefs across the globe, and currently works as Culinary Innovation lead for the Compass group.
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