Ingredients:
4 - 5 cups Jackfruit Puree
7 - 8 cups All Purpose flour
1/2 - 1 cup Wheat flour
1 cup Curd / Yogurt
Pinch of Baking powder
1/2 tsp Cumin seeds / Jeera
8 - 10 tsp Sugar
1 tsp Butter
Salt to taste
Oil
Recipe:
Remove the seed and other unwanted part from the jackfruit as shown in the picture below.
Put jackfruit, sugar in a mixer and grind them into smooth paste as shown in the picture below. Add butter, salt, sugar, cumin seeds, baking powder, curd and mix well.
Add wheat flour, all purpose flour and kneed the dough properly. Keep it aside for about 7-8 hours.
Take large lemon sized dough and roll it into thick(1/2 inch) round shape by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.
Keep oil in a thick bottomed vessel and heat it. Put rolled buns to oil. Fry both the sides of buns until it turns golden in color.
Serve along with chutney or sambar. The above mentioned ingredients will serve 35-40 buns.
4 - 5 cups Jackfruit Puree
7 - 8 cups All Purpose flour
1/2 - 1 cup Wheat flour
1 cup Curd / Yogurt
Pinch of Baking powder
1/2 tsp Cumin seeds / Jeera
8 - 10 tsp Sugar
1 tsp Butter
Salt to taste
Oil
Recipe:
Remove the seed and other unwanted part from the jackfruit as shown in the picture below.
Put jackfruit, sugar in a mixer and grind them into smooth paste as shown in the picture below. Add butter, salt, sugar, cumin seeds, baking powder, curd and mix well.
Add wheat flour, all purpose flour and kneed the dough properly. Keep it aside for about 7-8 hours.
Take large lemon sized dough and roll it into thick(1/2 inch) round shape by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.
Keep oil in a thick bottomed vessel and heat it. Put rolled buns to oil. Fry both the sides of buns until it turns golden in color.
Serve along with chutney or sambar. The above mentioned ingredients will serve 35-40 buns.
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