These crispy and flavorful koftas are made with jackfruit and potatoes. The gravy is a simple tomato base, thickened slightly with cashew or almond butter and a splash of cashew cream, if you feel a little indulgent. The koftas can be prepped and refrigerated the day before and can be fried just before serving.

Bengali Jackfruit Kofta [Vegan, Gluten-Free]






For the Koftas:

  • 1 20-ounce can green jackfruit, drained and rinsed well
  • 2 medium potatoes
  • 1 medium onion, finely chopped
  • 2 green chilis, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt, to taste

For the Gravy:

  • 1 medium onion, coarsely chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato purée
  • 1 tablespoon cashew or almond butter
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon red chili powder, or to taste
  • 1/2 teaspoon garam masala
  • 1 bay leaf
  • 2 cardamom pods
  • 1-inch piece ginger, finely grated
  • Salt, to taste
  • 1-2 tablespoons cashew cream (optional)


To Make the Kofta:

  1. Pressure cook jackfruit and potato until tender, about 3-4 whistles. Let the pressure come down, then drain the excess water from the vegetables and mash them well with a potato masher or simple blend it in the blender.
  2. Heat 2 teaspoons oil in a non-stick pan, add the finely chopped onion, green chili and cook until the onion turns lightly browned around the edges. Next, add the ginger-garlic paste, red chili powder and cook for 1 minute.
  3. Add the mashed potato-jackfruit mixture and season with salt and garam masala. Cook for 5-7 minutes until the mixture becomes dry and starts to pull away from the pan. Taste and adjust the seasonings. Turn off the heat and let the mixture cool.
  4. Once cool, divide the mixture into equal size balls. Heat oil in a pan and deep-fry the koftas on medium heat until nicely browned all over. Remove onto a paper towel lined plate and set aside.

Make the Gravy:

  1. Heat 2 teaspoons oil in a pan, add the onion and cook until lightly browned around the edges. Take off the heat and let cool, then grind to a paste. Heat 2tbsp oil in a pan. Add the bay leaf, cardamom, grated ginger and cook until fragrant, about 30 seconds to a minute.
  2. Add the onion paste and cook for 2-3 minutes. Next add the tomato purée, tomato paste, and cashew (or almond) butter. Cook until the oil starts to separate around the edges, about 4-5 minutes. Add the red chili powder, coriander powder, cumin powder, and turmeric cook for a minute.
  3. Next, add enough water to get to desired consistency and let the gravy come to a boil. Season with salt and sugar (if using). Finally, add the cashew cream and cook for 1-2 minutes.

To Serve:

  1. Place the gravy in a serving bowl and add the koftas to it. Serve with roti or rice.

Nutritional Information

Total Calories: 1408 | Total Carbs: 283 g | Total Fat: 17 g | Total Protein: 44 g | Total Sodium: 96 g | Total Sugar: 161 g Per Serving: Calories: 352 | Carbs: 71 g | Fat: 4 g | Protein: 11 g | Sodium: 24 mg | Sugar: 40 g Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.