Fanasachi Bhaji / Phanasachi Bhaji – Maharashtrian Jackfruit Brown Chickpea Coconut Stir fry with coconut, sesame, Indian spices. Vegan Gluten-free Soy-free Side Recipe
Raw and Ripe Jackfruit have been used in Indian cuisine for ages. It is used as a vegetable in some dishes, and as a meat sub in some other dishes. Jackfruit is called Kathal in hindi, Fanas or Phanas in Marathi, chakka in Malayalam, and many other names in other regional Indian languages. Raw jackfruit is available in whole form or canned form in Asian stores and Indian stores in the US. The big fruit is cumbersome to peel and handle, so I often get canned young green jackfruit packed in brine or water. Ripe Jackfruit and seeds are often used in Indian desserts as they are sweet. Make sure to use young green Jackfruit for savory recipes.
Try my easy Jackfruit Curry and some other recipes listed below to get started with Jackfruit. Fanasachi bhaji is a dry veggie side made with shredded jackfruit, cooked or sprouted brown chickpeas, coconut, sesame and other spices. Use white chickpeas, mung beans or other beans of choice. The dish is somewhat like a chopped cabbage side which you can serve with Dals or curries, or use to fill up tacos and wraps. The recipe is adapted from the bhaji made in Maharashtrian (West state in India) cuisine.
If you have fresh jackfruit, watch videos on youtube on how to peel and slice it, use oiled knife as the fruit can get slimy. Once cut, pressure cook the jackfruit in some water for 10 minutes, let the pressure release naturally, drain, then use the jackfruit in bbq sauce, or make curries or stir fries.
More Jackfruit Recipes from the blog
- Easy Jackfruit Curry
- Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice – Sub hearts of palm with shredded jackfruit.
- Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe – sub shredded squash with jackfruit.
- Jackfruit Meatballs Tacos
- Chipotle Garlic Jackfruit Tacos.
I used these as a filling in Dosas, served with Sambhar and coconut chutney the past weekend.
- 2 tbsp dried shredded coconut
- 2 tsp sesame seeds
- 1/2 tsp garam masala
- 1/4 tsp ground cardamom
- 1/4 tsp black pepper corns
- 15 oz can young green Jackfruit in brine or water (1 can)
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/4-1/2 tsp cumin seeds
- a pinch of asafetida - hing omit to make gluten-free or use certified gf asafetida
- 1 bay leaf
- 2 dried red chilies or use chili flakes to taste
- 1/4 cup chopped onion
- 2-3 cloves of garlic finely chopped
- 1 cup cooked or sprouted brown chickpeas kala chana, or use regular chickpeas
- 1/2 tsp or more salt
- fresh or shredded coconut for garnish
- Grind or blend the spice mix into coarse meal and keep aside.
- Drain the canned jackfruit. Shred the jackfruit with a processor or fork. I use a food processor. pulse a few times and done. Soak the shredded jackfruit in water for 10 mins while you prep. Drain when ready to use, rinse well and use, esp for the jackfruit in brine.
- Heat oil in a skillet over medium heat. When hot, add the mustard and cumin seeds. Cook until they change color or start to pop. half a minute
- Add bay leaf, chilies and asafetida and cook for a few seconds.
- Add onion, garlic and cook until translucent. 4 to 5 mins
- Add the coconut spice mix, mix well and roast for 2 minutes or until fragrant and the coconut changes color.
- Add the drained and rinsed jackfruit, chickpeas, salt and mix in.
- Add 1/2 cup water, cover and cook for 5 minutes. Reduce heat to medium low and cook for 10 to 15 minutes. Add a splash of water in between if needed. Stir every 5 mins. Taste and adjust salt and spice. Continue to cook until the jackfruit picks up flavor. Serve with dal or curries and garnished with coconut and a dash of lemon.
For variation, use shredded cabbage instead of jackfruit, add 2 tbsp of water instead of 1/2 cup and cook until the cabbage is cooked through.
If you have Maharashtrian Goda masala spice blend, use that instead of garam masala.