Jowar Jackfruit Birria Taco


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.

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
Water 100 ml
Coriander stalks 4-5
Salt To taste
Oil (preferably sesame oil or peanut oil) 5 tablespoons
Vegetable stock 4 cups
Water 2 cups
Homemade chili paste All of it
Pink salt 1 tablespoon
Kokum 2-3 fruits
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
Salt ¼ teaspoon
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
Kokum 25 grams
Ginger 10 grams
Garlic, grated 2-3 cloves
Rock salt 5 grams
Sugar 10 grams
White pepper powder 10 grams
Jowar flour ½ cup
Flaxseed powder 2 tablespoon
Hot water For kneading
Salt To taste

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. 


This recipe is part of the Millet Revival Project 2023, The Locavore’s modest attempt to demystify cooking with millets, and learn the impact that it has on our ecology. This initiative, in association with Rainmatter Foundation, aims to facilitate the gradual incorporation of millets into our diets, as well as create a space for meaningful conversation and engagement so that we can tap into the resilience of millets while also rediscovering its taste.

Rainmatter Foundation is a non-profit organisation that supports organisations and projects for climate action, a healthier environment, and livelihoods associated with them. The foundation and The Locavore have co-created this Millet Revival Project for a millet-climate outreach campaign for urban consumers. To learn more about the foundation and the other organisations they support, click here.

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