Finger millet and BBQ pulled jackfruit tortillas with ripe banana salad
Mix both Ragi and Jowar flour together.
Add carom seeds, salt, warm water, oil and knead into a dough. Use a fork initially to incorporate hot water into the dough. Then slowly mix everything together using your hands.
Roll the dough to a circle and cook on a heated pan.
Place the cooked Ragi Tortillas in a hot pack to prevent them from drying out.
Separate the coriander leaves from the stems. Set aside leaves for garnishing. Finely chop the coriander stems and keep aside.
Add oil to a large saucepan over high heat. Add onions and sauté for 2 minutes or until softened. Add garlic, dried herbs and coriander stems and sauté for 2 minutes or until fragrant.
Add the jackfruit, BBQ sauce and sugar to the saucepan. Reduce the heat to medium and add in water. Simmer for about 20 minutes or until the jackfruit is soft. Break the chunks of jackfruit with
a spatula.
Use for stuffing in the tortillas.
Thinly julienne raw banana and soak in salted water for 15- 20 minutes.
Remove from water and dry on a kitchen towel.
Deep fry banana and sprinkle with salt, spice mix and cumin powder.
Assemble tortilla with jackfruit, salad leaves of choice and banana.
Add choice of salsa & sour cream, & serve with Guacamole.
