Air Fryer Recipe
Tandoori Jackfruit Skewers
Tandoori jackfruit skewers offer a vegetarian twist on classic Indian flavors, perfect for air frying.
Ingredients
- 500g young green jackfruit, drained and cut into chunks
- 200g natural yogurt (or a plant-based alternative for vegan)
- 2 tablespoons vegetable oil
- 3 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt to taste
- Skewers
Method
- Prepare the jackfruit by rinsing and draining it well, then cut into chunks.
- In a large bowl, mix yogurt, vegetable oil, tandoori masala, lemon juice, ground cumin, smoked paprika, garlic powder, ginger powder, and salt until smooth.
- Add jackfruit chunks to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Thread marinated jackfruit pieces onto skewers, ensuring they are not too tightly packed.
- Preheat the air fryer to 180°C (356°F) for about 5 minutes.
- Place skewers in the air fryer basket, ensuring they do not touch each other. Air fry for 10-12 minutes, turning halfway through, until browned and cooked through.
- Remove skewers from the air fryer and let cool slightly. Serve hot with mint chutney or raita.
Why this works in an air fryer
Young jackfruit is fibrous and wet, so rinsing then draining lets the yoghurt-spice coating cling rather than slide off. The air fryer’s fast convection dries that coating into a lightly charred crust, while a little oil improves heat transfer and prevents the masala from tasting dusty.
Equipment notes
Assumes a 4–6 litre basket that fits short skewers in one layer with gaps. In a single-drawer air fryer, cook in batches if the skewers crowd; in a dual-zone model, split evenly between drawers and expect 1–3 minutes extra because each drawer has less heat mass and airflow.
Common pitfalls
- Marinade pooling under the skewers rather than browning? The jackfruit was too wet; pat it dry thoroughly next time and shake off excess marinade before threading.
- Pale, soft coating at 12 minutes? The skewers are too close together; leave clear airflow gaps or cook in two batches, adding 2–4 minutes if needed.
- Burnt spice flecks but cold centres? Chunks are too large or packed tightly on the skewer; cut to roughly 3cm pieces and leave small spaces between them.
- Jackfruit falling apart when turned? It has been over-marinated or pierced through soft edges; use firmer chunks, thread through the core, and turn with tongs supporting the whole skewer.
Variations & substitutions
- Use thick coconut yoghurt for a vegan version; it browns a little less than dairy yoghurt, so add 1 extra teaspoon oil and cook towards the longer end.
- Swap tandoori masala for tikka masala paste; reduce added salt and oil slightly, as pastes are usually saltier and already contain oil.
- Add red pepper or onion pieces between the jackfruit; cut them to similar size so they char at the same rate without leaving the jackfruit undercooked.
- Use paneer cubes alongside the jackfruit; keep the temperature at 180°C, as higher heat can make paneer tough before the marinade browns.
Storage & reheating
Keep cooked skewers covered in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot, turning once.
Nutrition
Calories: 250
