🥑 Jackfruit & Avocado Puchka
A modern Indian street-food creation by Chef Avtar Singh Rana
Crispy • Tropical • Tangy • Spiced
Ingredients — 12 Puchkas
Puchka
- 12 crisp puri/puchka shells
- 1 cup young jackfruit, cooked and finely shredded
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- 2 tbsp cilantro, chopped
- 1 green chili, finely chopped
- ½ tsp roasted cumin powder
- ½ tsp chaat masala
- ¼ tsp Kashmiri chili powder
- Salt, to taste
- 1 tbsp fresh lime juice
Tamarind Chutney
- ¼ cup tamarind pulp
- 2 tbsp jaggery
- ½ tsp roasted cumin powder
- ¼ tsp black salt
- Pinch of chili powder
- ¼ cup water
Mint-Coriander Pani
- 1 cup fresh mint
- ½ cup cilantro
- 1 green chili
- 1-inch ginger
- 1 tbsp lime juice
- ½ tsp roasted cumin
- ¼ tsp black salt
- Salt to taste
- 2 cups chilled water
Method
- Prepare the jackfruit: Cook young jackfruit until tender. Shred and sauté briefly with a little oil, cumin, chili powder and salt. Cool.
- Make the filling: Combine jackfruit, avocado, onion, cilantro and green chili. Add chaat masala, roasted cumin, lime juice and salt. Mix gently so the avocado retains some texture.
- Tamarind chutney: Simmer tamarind pulp, jaggery, cumin, black salt and chili with water for 5–7 minutes. Cool and strain.
- Pani: Blend mint, cilantro, ginger, chili, lime juice and spices with a little water. Mix with the remaining chilled water and adjust seasoning.
- Assemble: Make a small opening in each crisp puchka. Fill generously with the jackfruit-avocado mixture.
- Drizzle with tamarind chutney, pour in chilled mint-coriander pani, and finish with microgreens, pomegranate pearls or fine sev.
👨🍳 Chef Avtar’s Signature Touch
For a fine-dining presentation, serve the puchkas on a banana-leaf-lined black plate, with three chutneys—tamarind, mint-coriander and roasted chili-avocado crema—and finish with microgreens and edible flowers.
Flavor profile: Crisp shell → smoky-spiced jackfruit → creamy avocado → sweet-sour tamarind → refreshing mint pani.
