Jackfruit Kati Roll

Name: Jackfruit Kati Roll
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian
Ingredients: 150ml olive oil; 1 large onion, peeled and thinly sliced (200g net weight); 3 garlic cloves, peeled and thinly sliced; 10g piece fresh ginger, peeled and finely chopped; 2 medium green chillies, thinly sliced (pith and seeds discarded, if you prefer less heat); 10 fresh curry leaves; 60g fresh coriander, leaves picked , stalks roughly chopped; ½ tsp cumin seeds; 3 tbsp mild curry powder; 240g cherry tomatoes; 2 x 400g tins jackfruit, drained (450g net weight); 1 lemon – zest finely grated, to get 1 tsp, and juiced, to get 1 tbsp; save the rest for another use; 300ml boiling water; 1 tsp salt; 250g plain yoghurt; 4 roti bread, fresh; 2 (400g) tin chickpeas

4 steps

Prep:15minCook:40min

Updated at: Thu, 17 Aug 2023 03:37:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories802 kcal (40%)

Total Fat45.7 g (65%)

Carbs86 g (33%)

Sugars8.8 g (10%)

Protein19.4 g (39%)

Sodium1522.5 mg (76%)

Fiber15.6 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

150mlolive oil

200gonion

large, peeled and thinly sliced

3garlic cloves

peeled and thinly sliced

10gfresh ginger

piece, peeled and finely chopped

2green chillies

medium, thinly sliced, pith and seeds discarded, if you prefer less heat

10fresh curry leaves

60gfresh coriander

leaves picked, stalks roughly chopped

½ tspcumin seeds

3 Tbspmild curry powder

240gcherry tomatoes

2 x 400gjackfruit

tins, drained

1lemon

zest finely grated, to get 1 tsp, and juiced, to get 1 tbsp, save the rest for another use

300mlwater

boiling

1 tspsalt

250gplain yoghurt

4roti bread

fresh

2 x 400gchickpeas

tin

Instructions

Step 1

Put a large saute pan for which you have a lid on a medium heat, then add the olive oil or ghee.

Step 2

Once it has melted, add the onions, garlic, ginger, chilli, curry leaves and chopped coriander stalks, and fry, stirring often, for 12-14 minutes, until the onions are soft.

Step 3

Add the cumin seeds and curry powder, cook, stirring continuously, for two minutes, then add the tomatoes, jackfruit, lemon zest and juice, boiling water and a teaspoon of salt. Cover and leave to cook, stirring occasionally, for 30 minutes, until all the liquid has been absorbed and the jackfruit is tender and has mostly broken up into strands (don’t worry if the odd piece is still whole ).

Step 4

To assemble the kati rolls, spread some yoghurt over one side of a roti and spoon a quarter of the curry mix on top. Sprinkle on some coriander leaves , then roll up the roti tightly, a bit like you would a burrito . Serve warm with any leftover yoghurt on the side for dipping.

Notes

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