• 400g can young jackfruit, drained
  • 2 tbsp tikka paste
  • 2 tbsp fat-free Greek yogurt
  • 20 mini poppadums
  • 40g mango, very finely cubed
  • 1⁄4 small bunch of coriander, leaves only
  • 1 red chilli, deseeded and very finely chopped
  • black onion seeds, to serve


  • STEP 1

    Put the jackfruit in a bowl, shred using two forks and stir in the tikka paste and yogurt.

  • STEP 2

    Put the poppadums on a serving plate and top each with a teaspoonful of the mixture and a little mango. Scatter over the coriander leaves, chilli and black onion seeds to serve.

Recipe from Good Food magazine, December 2019

Goes well with


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