Fanasachi Bhaji / Phanasachi Bhaji – Maharashtrian Jackfruit Brown Chickpea Coconut Stir fry with coconut, sesame, Indian spices. Vegan Gluten-free Soy-free Side Recipe

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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

I used these as a filling in Dosas, served with Sambhar and coconut chutney the past weekend.