These Bangalore-style Jackfruit Kebabs are a crunchy, flavorful street food delight. Tender raw jackfruit chunks are boiled, marinated in a spiced curd mixture, then deep-fried to crispy perfection. It’s a vegan-friendly snack that’s high in texture and bursting with desi flavor.

What are Jackfruit Kebabs?

Jackfruit kebabs are crispy, savory fritters made from raw jackfruit chunks that are boiled, coated in a rich marinade, and fried. A popular vegetarian snack in South India, they’re often served as an appetizer or party starter with a sprinkle of chaat masala and fresh lime juice.

Main Ingredients of Bangalore-Style Jackfruit Kebabs:

• Raw jackfruit – fibrous and meaty, great for absorbing flavor

• Curd & gram flour – for a creamy, binding marinade

• Spices – Kashmiri chilli, garam masala, cumin, and turmeric

• Cornflour & maida – help achieve a crispy texture

• Curry leaves & kasuri methi – for that signature South Indian aroma

• Chaat masala (optional) – for that final zing

What Is So Special About These Kebabs?

• Plant-based yet meaty in texture

• Packed with Indian spices and aromatics

• Crispy outside, tender inside

• Great as a snack, starter, or party appetiser

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Quick and Easy Jackfruit Kebabs:

Boil raw jackfruit, marinate in a thick spice-laced curd mix, coat with cornflour, and deep fry until golden and crisp. Serve hot with chutney or a squeeze of lime.

How to Make Bangalore-Style Jackfruit Kebabs:

Step 1: Boil the Jackfruit

• Raw jackfruit chunks – 1 cup

• Salt – 1 tbsp

• Water – as required

Boil the jackfruit until soft but not mushy. Drain and let it cool.

Step 2: Marinate

In a bowl, mix:

• Curd – 2 tbsp

• Ginger garlic paste – 1 to 1.5 tsp

• Gram flour – 1.5 tsp

• Maida (all-purpose flour) – 1.5 tsp

• Kashmiri red chilli powder – 2 tsp

• Turmeric powder – ¼ tsp

• Garam masala – ½ tsp

• Cumin powder – ½ tsp

• Salt – 1 tsp

• Kasuri methi – 1.5 tsp (crushed)

• Curry leaves – 2 tbsp, chopped

• Lime juice – from half a lime

• Cornflour – 3–4 tbsp (adjust to coat well)

• Water – 1–2 tbsp (just enough to bind)

• Boiled jackfruit – 1 cup

Mix everything until jackfruit is evenly coated in the marinade. Let it rest for 15–20 minutes.

Step 3: Fry

• Heat oil in a deep pan on medium-high heat.

• Deep fry the marinated jackfruit chunks until golden red and crispy.

• Drain on a paper towel.

• Sprinkle chaat masala (optional) and serve hot.

Expert Tips:

• Don't overboil jackfruit—it should be tender but hold its shape.

• Add more cornflour if the marinade feels too wet.

• Fry in batches to avoid overcrowding the pan.

• Tastes best fresh and hot with mint chutney or a spicy mayo dip.

Recipe Card

Bangalore-Style Jackfruit Kebabs

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Category

Snack / Appetiser

Servings

3

Prep Time

20 minutes

Cook Time

15 minutes

Calories

220

Try these spicy, crispy Bangalore-style Jackfruit Kebabs—boiled jackfruit chunks marinated in Indian spices and deep-fried to perfection. A must-try vegan snack!

Author:

Parth Kapoor

Ingredients

• Raw jackfruit – 1 cup (boiled)
• Curd – 2 tbsp
• Ginger garlic paste – 1 to 1.5 tsp
• Gram flour – 1.5 tsp
• Maida – 1.5 tsp
• Kashmiri chilli powder – 2 tsp
• Turmeric – ¼ tsp
• Garam masala – ½ tsp
• Cumin powder – ½ tsp
• Salt – 1 tsp
• Kasuri methi – 1.5 tsp
• Curry leaves – 2 tbsp
• Lime juice – ½ lime
• Cornflour – 3–4 tbsp
• Water – 1–2 tbsp
• Oil – for deep frying
• Chaat masala – optional, for garnish

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Directions

1. Boil jackfruit with salt until tender.

2. Mix all marinade ingredients and coat jackfruit.
3. Let rest for 15–20 minutes.
4. Deep fry in hot oil until golden and crisp.
5. Garnish with chaat masala and serve hot.

Recipe Note

You can shallow fry or air-fry for a lighter version. Leftover marinated jackfruit also works great in wraps and frankies.