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.
Jackfruit Chickpea Coconut Stir fry - Fanasachi Bhaji
- 2 tbsp dried shredded coconut
- 2 tsp sesame seeds
- 1/2 tsp (0.5 tsp) garam masala
- 1/4 tsp (0.25 tsp) ground cardamom
- 1/4 tsp (0.25 tsp) black pepper corns
For the Stir fry:
- 15 oz can young green Jackfruit in brine or water (1 can)
- 1 tsp oil
- 1/2 tsp (0.5 tsp) mustard seeds
- 1/4-1/2 tsp (0.25 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 (40 g) chopped onion
- 2-3 cloves (2 cloves) of garlic finely chopped
- 1 cup (164 g) cooked or sprouted brown chickpeas kala chana, or use regular chickpeas
- 1/2 tsp (0.5 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.
I’ve just finished making this meal, and although it doesn’t look as nice as on your pictures (not yellow on my side – maybe the asafetida gives the color but I don’t have any at home), it is delicious!
Vegan Richa Support
thank you for popping in I”m so glad that you liked it
Excellent recipe – toddler loved it too! Used only 1 pepper just in case and added spinach at the end to throw in some extra veggies. Otherwise followed it as written. We enjoyed it over rice for dinner and in wraps for lunch with cilantro cashew cream. Thank you!
Thanks for helping me solve why the jackfruit curry was so bitter.
I just made this for dinner. Unfortunately it is so bitter I don’t want to eat it. I followed your instructions very carefully. Do you know why this happened? I’ve never eaten jackfruit before.
oh no! Not sure why, I am wondering if spices were old? Try using less of them.
Excellent website. Thanks a lot for trying out all these recipes and sharing it with us. Please check out the frozen section in Indian stores for the brand called “Daily Delight” which comes from Kerala. This is the best green jackfruit you will find which is not canned with tons of salt. Also try their coconut .
Is there a place we can order this jack fruit , it sounds great.
you can find green jackfruit in cans in Asian or indian stores or online on amazon.
Its awesome recipe, now I feel hungry I will try to make this.
Thanks for sharing this post.
Hi Richa, I bought 2 cans of jackfruit a few months ago, just to play around. The first I made into pulled bbq sandwiches, and honestly the family wasn’t loving it. (It was not your recipe). But now, you have given me hope for my second can! Your flavor profile is sure to be well-received. Thank you so much for ALL of your recipes. You are an amazing recipe developer and keep us fed most nights. 🙂
Thank you Sue. Jackfruit is a tricky vegetable. Wash off the brine really well and cook it for a long time as it takes time to pick up flavors esp if the flavor profile isnt strong enough. With indian food, there is usually enough flavor, so it works out well 🙂
Sue, i had a less than great experience the first time i used canned jackfruit. the secret is to drain, rinse and then put between towels and press all the brine out. mine came out so salty i had to rework it till i learned to do this. but when i learned this trick … PERFECTION!!! i did the bbq also and i think i will try Richa’s dish next!!
ps Richa is one of the absolute BEST in tasty vegan recipe development. no doubt in my mind, or my belly 🙂 thank you Richa!!
Thank you Suzi! Yes, definitely removing the brine as much as possible helps. I soak the shredded jackfruit in this recipe, wash and drain them well which removed all the brine flavor.
I have never seen a jackfruit, and we do not have them,in southern rural,Ireland. I,wondered about the alternative is there is one?
I see cabbage as a difference but it won’t do,the pulled thing and I was fascinated by that idea!
You may be able to find canned jackfruit in asian or Indian stores or online. In Indian recipes such as this, jackfruit is used as a vegetable, so cabbage is a good sub. If you want to make the pulled jackfruit kind of meal, then you can try hearts of palm. Those also come in a can.
I have never seen a jackfruit here and it sounds so,perfect for many things! Now what would you suggest as an alternative? I hoped there might be something if similar texture to play with IE the pulled batch or other recipes.
A lot of supermarkets have tinned jack fruit in their “ethnic” or “foreign” food sections; look for “young” or “green” jack fruit. Or you will always find it in Indian or Chinese food shops. If you can, get the fruit in just water or brine is okay but you have to rinse it well. Make sure you don’t get the fruit in syrup; it’s delicious in a sweet smoothie or with soy ice cream but no good at all for curries and other savoury dishes.