Jackfruit Bhakri, Patholi are same same but different! In konkani, bhakri means the roti that is spread mainly on banana leaf/Tawa.We have many savory versions of bhakri like Taushe Bhakri[Cucumber Roti], Kande bhakri[Onion Roti], Rulava Bhari[Rava Roti].
Jackfruit Bhakri is a sweet version which is prepared with a ground batter consisting of rice. Here comes the twist! The same batter used to make jackfruit bhakri is used to make jackfruit patholi. Basically,Jackfruit bhakri is just with the batter spread on the banana leaf. Whereas, Jackfruit Patholi is stuffed with a filling that we call hoorn.
This dish is my husband’s one of “The fav” dishes that I learnt to make with the help of his description of the bhakri/patholi that he used to eat during his childhood. For me, just because it is made of coconut and jaggery, the reason is enough to indulge! Not only it is a monsoon treat with the frangrant jackfruit, also a kid friendly breakfast / snack that can be enjoyed with homemade ghee/clarified butter.
Here is a detailed recipe on how to make this yummy bhakri/patholi using jackfruit:
Pansa Patoli | Pansa Bhakri | Stuffed Jackfruit Bread
Ingredients
For the batter:
- Dosa Rice/Idli Rice/Any Rice- 1 Cup
- Ripe Jackfruit Pods-15 - 20
- Fresh Grated Coconut- ¾th Cup
- Jaggery- Add according to the sweetness of jackfruits.
For the filling:
- Freshly grated coconut - 1 cup
- Jaggery - ¾th cup
- Ghee/ Clarified Butter- 1 Tbsp
- Cardamom powder - 1/2 tsp
Other Ingredients
- Banana Leaf / Parchment Paper - 4 Squares
- Ghee for serving with bhakri/patholi
Instructions
To prepare the jackfruit patholi, there are 2 main elements we need to prepare. One is the batter and another is filling.
To Prepare The Batter:
First, we need to soak rice in water for 2 hours.
Then, in a mixer jar take ripen jackfruit pods, freshly grated coconut, and jaggery and grind into a smooth paste without adding water.
Now discard the water from soaked rice and add the rice into the jar.
Grind this into a smooth batter. [Add a little water if necessary at this stage]. Transfer the batter in a bowl and keep aside.
To Prepare The Filling/Hoorn:
First, take freshly grated coconut in a heavy bottom pan, add jaggery to it, and heat on medium-low flame, till jaggery melts and combines with coconut. Add ghee and mix for 2 minutes. Switch off the flame and add cardamom powder and mix. Keep aside to cool completely.
Assembling the patholi:
Take a square piece of banana leaf. Sprinkle some water on top.
Take a fistful of ground batter and spread thinly and evenly on the banana leaf.
Then take 2 Tbsp of hoorn and start placing in the middle of the banana leaf. Fill the coconut jaggery hoorn filling in line.
Then, fold the banana leaf into half as shown.
Now carefully lift the banana leaf and place it on hot tawa.
Close it with a lid and let it cook for 3 minutes. We can hear a sizzling sound which means it's halfway cooked.
Then, open the lid and turn the banana leaf and fry on the other side. No need to close with a lid.
We can notice that banana leaf starts to leave the sides of the cooked batter and looks charred. So from now, it really depends on our preference on what level of charred/roasted bhakri do we like.
Keep an eye on the temperature of the tawa while roasting. As we have a jaggery filling inside it may get burned very soon!
After roasting, take it out on a plate. Serve this with homemade ghee / Clarified butter.
If we have leftover bhakri batter or if we prefer to make bhakri without any filling, then just spread a fistful of batter on a banana leaf.
then close it with another piece of leaf and cook it on the tawa as mentioned above.
Roast on both sides. Serve hot with ghee.
Notes
- While making the batter, take care to grind a smooth batter that is thick and not runny.
- Adjust the jaggery according to your preference of sweetness. Overripe jackfruit are very sweet so be careful not to make it very sweet.
- While the fresh banana leaf is used to make this bhakri / patholi, we can prepare these using parchment papers too. Just replace the banana leaf with a square parchment paper and follow the same procedure.
- Once used banana leaf to make bhakri can be used again to prepare the next one.Be careful not to burn the leaf!
- If you like roasted bhakri, just remove the banana leaf once its cooked and put some ghee on the tawa ,keep the bhakri on hot tawa and roast till desired taste.
- Enjoy this konkani delicacy with the richness of coconut, jaggery with the goodness of jackfruit that tastes absolutely divine 🙂
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 575Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 11mgSodium 111mgCarbohydrates 119gFiber 7gSugar 80gProtein 8g
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