Missi Roti Tacos with Masala Pulled Jackfruit
Missi Roti Tacos with Masala Pulled Jackfruit. Served along with a chokha style salsa, pickled onions, and guacamole. These vegan miss roti masala jackfruit tacos are an easy, meat-free weeknight meal.
Ingredients
For Missi Roti Tacos
- 1 cup Besan
- 1 cup Wheat Flour
- ½ tsp Turmeric powder
- ½ tsp Red Chili powder
- ¼ tsp Carom seeds/ ajwain
- Salt (to taste)
- Water to knead ((I used just a little less than 3/4 cup))
- 1-2 tbsp Ghee or a neutral oil
For Tamatar ka Chokha/ Tomato Salsa
- 1 Small onion finely chopped
- 2 Medium red tomatoes
- 1 Garlic clove, minced
- 1-2 Finely chopped green chilies
- ¼ cup Finely chopped cilantro
- Salt (to taste)
- ¼ tsp Mustard oil (optional)
For Masala Pulled Jackfruit
- 2 14 oz Green Jackfruit cans in brine, drained and rinsed
- 2 tbsp Extra virgin olive oil
- 1 finely chopped yellow onion
- 1 cup finely chopped fresh/ canned tomatoes
- 2 finely minced garlic cloves
- 1 finely chopped jalapeno/ green chili
- 1 tsp turmeric powder
- ½ tsp red chili powder
- 1 tbsp cumin powder
- salt (to taste)
- ½ cup finely chopped cilantro
Instructions
Miss Roti Tacos
- In a mixing bowl or a platter, take 1 cup each wheat flour and besan. To this add the turmeric and chili powder along with ajwain seeds and salt. Mix well using a spoon.
- To this now gradually begin to add water slowly and knead along. Do not add all the water at one go. I used just a lttle less than ¾ water. Knead into a soft and pliable dough.
- Cover and keep aside for 20-30 minutes.
- Divide the dough into equal portions. Take one portion, roll into a sphere, dab into some wheat flour and roll into a 6 inch round roti/ tortilla. Transfer to a hot skillet and. Flip and cook on both sides. Rub some oil/ ghee on both sides and once light brown and well done, remove on onto a plate.
- Make rotis/ tortillas using the rest of the dough. Cover and keep aside.
Tamatar ka Chokha/ Tomata Salsa
- Roast the whole tomatoes on an open flame until they get lightly charred and soft.
- Remove and peel off the charred skin gently when warm.
- Transfer the tomatoes into a bowl. Using a fork or clean fingers, mash the tomatoes. Add in the onions, chilies, cilantro and mix well.
- Add salt to taste and drizzle the (raw, cold pressed) mustard oil if using. If not, you may use some olive oil of your choice. Mix well and keep aside.
Masala Pulled Jackfruit
- Remove the jackfruit from the can(s), drain away the brine, rinse and keep aside.
- Place the drained jackfruit in a bowl. Using either your fingers or forks, break apart/ pull the jackfruit chunks into shredded pieces.
- In a large pan, heat the olive oil. On medium heat, add the onion and cook until translucent, for about 5 to 7 minutes. Add the garlic and jalapeño and cook for another minute, until the garlic is fragrant and light brown.
- Add the cumin, turmeric, red chili powders and salt to the pan. Mix and saute for a minute.
- Add the tomatoes and cook until they are soft and mixed well with the onions and spices. Any excess moisture should begin to disappear at this stage.
- Add the shredded jackfruit to the pan and stir well.
- Stir and mix everything well and cook for another 5 minutes, or until the jackfruit is slightly crisped and brown around the edges.
- Switch off when done and mix in some chopped cilantro leaves.
To assemble and serve the Miss Roti Masala Jackfruit Tacos
- Once everything is ready, warm the missi roti tacos and add a large spoonful of the masala jackfruit to the center of each. Top with avocado slices, cilantro, sour cream and pickled onions. Serve immediately with the chokha/ salsa and lemon wedges.