How do I get a smoky flavor in Indian-style jackfruit BBQ without a grill?

Use the dhungar (coal smoking) method: place a hot charcoal on a small foil cup in the pot, add a few drops of neutral oil, cover for 5–10 minutes. Or use smoked paprika, a few drops of liquid smoke, or finish under the oven broiler for char.

Which Indian spices and marinade work best for vegan smoky jackfruit BBQ?

Mix ginger-garlic paste, garam masala, cumin, coriander, turmeric, and Kashmiri chili (for color, mild heat). Add mustard oil for punch, tamarind or lemon for tang, and jaggery or date syrup for natural sweetness and caramelization.

What kind of jackfruit should I use and how do I prep it?

Use young green (unripe) jackfruit. Drain and rinse well, remove tough core and seeds, then squeeze out excess water. Parboil 5–10 minutes to soften and reduce brine taste, shred, and dry-roast or pan-sear before adding sauce.

How do I keep jackfruit from turning mushy or watery in BBQ recipes?

Squeeze the jackfruit dry, cook it on high heat to evaporate moisture, and reduce your sauce until thick. Spread on a baking sheet and roast at 400–425°F (200–220°C) for 10–20 minutes to crisp edges, then toss in sauce briefly.

Is vegan jackfruit BBQ high in protein, and how can I make it more filling?

Jackfruit is low in protein but high in fiber. Make it more filling by pairing with dal or chickpeas, adding tofu, or serving with a high-protein side. Use gluten-free tamari or coconut aminos if you need it gluten-free.

Indian-Style Smoky Jackfruit BBQ Recipes (Vegan)

Name: Indian-Style Smoky Jackfruit BBQ (Vegan)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans young green jackfruit in brine (565 g/20 oz each), drained, rinsed, squeezed and shredded; 2 tbsp mustard oil (or neutral oil); 1 tsp cumin seeds; 2 medium onions, finely chopped (about 300 g); 1.5 tbsp ginger-garlic paste; 2 medium tomatoes, finely chopped (about 250 g); 3 tbsp tomato puree (passata); 1.5 tsp Kashmiri red chili powder; 1.5 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp turmeric powder; 1 tsp garam masala; 1 tsp salt, or to taste; 1 tsp jaggery (or brown sugar); 1 tbsp tamarind pulp (or 2 tsp concentrate); 1/2 tsp kasuri methi (dried fenugreek), crushed; 120 ml hot water (1/2 cup), as needed; 1 small piece natural lump charcoal (walnut-sized), for dhungar; 1 tsp neutral oil, for dhungar smoke; 2 tbsp fresh coriander leaves, chopped, for garnish

Indian-Style Smoky Jackfruit BBQ Recipes (Vegan) — my messy love letter#

So, um, jackfruit. I swear I didn't grow up thinking I'd be that person who gets emotional over a spiky giant fruit, but here we are. The first time I tasted Indian-style smoky jackfruit BBQ that actually slapped, like properly, I was crouched on a plastic stool behind a pop-up grill, clutching a paper plate and grinning like an idiot. It was messy. It was sticky. It tasted vaguely like the best corners of a North Indian dhaba got lost at a backyard BBQ and decided to stay forever. I just… yeah. Hooked.¶

Why Indian-style jackfruit BBQ hits different#

If you’re new here: use green unripe jackfruit, not the sweet ripe yellow pods. The young stuff has fibers that shred kinda like pulled pork, but, honestly, it’s its own thing, and I love it for that. Indian flavor vibes give it that big-deal depth — smoky Kashmiri chili for color, mustard oil for that pucker-y warmth, jaggery for stickiness, and then the smoke — the actual smoke — sneaking through like a secret. The dhungar method, you know, dropping hot charcoal in a little bowl of oil to perfume the whole pot, it’s old school but it still feels like magic. Vegan magic if you swap ghee for neutral oil or mustard oil.¶

That cheeeewy edge you get when you roast the shreds till they crisp a little… chef’s kiss
Masala layers that don’t apologize — ginger, garlic, garam masala, amchur or tamarind, tiny jaggery hit
Smoke that feels like a hug but not that heavy campfire thing
And it’s vegan without trying too hard to be meat — thank god

My first smoky jackfruit moment (the one that ruined me)#

I still remember the plate — a soft pav bun, a tumble of shredded jackfruit rust-red with Kashmiri chili, a bright green chutney streak, pickled onions that stung in a good way. The cook brushed on this sticky achari glaze and gave it a minute on a tiny cast-iron. Then they did the dhungar thing, clapped on a lid, and I swear the entire alley went quiet. First bite… I laughed. Like an actual laugh. It was smoky but not macho, tangy like mango pickle, and it had this faint fennel sweetness that made me think of my dad’s spice jar back home. I bought a second sandwich and me and him ate it leaning on a parked scooter, burning our fingers like happy idiots.¶

It tasted like pulled brisket grew up in Delhi, learned manners, and started a band with mango pickle.

How I make Indian-style smoky jackfruit BBQ at home (messy, real, works)#

Okay so I’m a home cook who moves fast and breaks things. I’ve tried a bunch of versions and this is the one I keep coming back to. It’s more technique than rules. The main thing is treating jackfruit like a sponge — you gotta wring it out so it soaks up flavor, then you gotta brown it so it doesn’t taste like a wet paper towel. And then you finish with smoke. Do it once and you’ll be like… ohhh that’s the thing.¶

Get two cans of young green jackfruit in brine or water. Rinse hard, squeeze out liquid, pick out the tough core chunks if you want but keep some for bite.
Marinade: vegan yogurt or coconut yogurt + 1 tbsp mustard oil (or any neutral oil) + ginger-garlic paste + 1 tsp Kashmiri chili + 1 tsp coriander + 1/2 tsp cumin + 1/2 tsp garam masala + 1 tsp amchur or 1 tsp tamarind paste + 1 tsp jaggery + salt. Optional but wild-good: tiny spoon shio-koji or a splash of soy for umami.
Toss shreds in marinade and let it sit 30 mins minimum — longer if you can, overnight is like, wow.
Sear in a hot cast-iron with a little oil till edges brown. Or roast on a sheet pan at high heat 450°F/230°C about 15–20 mins, flip halfway. You want crispy edges, not mush.
Sauce-glaze in the pan: quick mix of ketchup or tomato puree + a spoon of jaggery + splash tamarind + a pinch of achar masala or crushed pickle. Stir till sticky, add jackfruit back in.
Now smoke it: heat a small piece of charcoal till glowing. Nestle a steel bowl in your pot of jackfruit, drop the coal in, drizzle with 1 tsp oil, cover tightly 5–8 mins. Boom. Dhungar.

Shortcuts and little 2024-now-ish trends I keep seeing#

Canned young jackfruit is everywhere now, and the shelf-stable pouches are actually decent for weeknights. I’ve also seen pre-shredded jackfruit packs seasoned light, which saves you from wrestling with the cores. Air fryers — look, I rolled my eyes too — but they crisp the edges crazy fast. Pellet smoker tubes work on gas grills or even inside a covered wok outside on a balcony if your building’s chill about it. And millet buns… yes, the whole millet comeback is real. I make ragi-jowar slider buns that hold up to sauce way better than I expected. Also, a lil black salt in pickled onions — game changing funk without fish sauce.¶

Smoke two ways (because not everyone’s backyard is a backyard)#

Dhungar is the classic, and it works in any tiny kitchen. Vegan note — use oil instead of ghee and you’re golden. If you’ve got a grill, toss the marinated shreds in a perforated grill pan for 5–7 minutes over medium-high until they char in spots, then finish saucing in a skillet. Another hack I love: tea-smoke on the stovetop — a foil-lined pot with a mix of rice, black tea, and a little sugar, rack on top, lid closed for a few minutes. It’s lighter smoke but elegant, kind of like a wink.¶

Spice maps and mashups I’m low-key obsessed with#

North-ish: Kashmiri chili, garam masala, amchur, kasuri methi. South-ish: curry leaves crackling in coconut oil, black pepper heat, a touch of tamarind. East: mustard oil, panch phoron little pops. West: cumin-forward with a jaggery glaze like a BBQ chutney. I’ll do a Chettinad-tossed jackfruit sometimes with roasted coriander, fennel, lots of black pepper — so much fragrance — then finish with a sweet-tangy glaze. If you like heat, a tiny smear of naga chili pickle wakes the whole thing up but please go slow unless you enjoy pain.¶

Serving stuff that makes it a meal, not just a pile of shreds#

I like it in pav or soft buns with green chutney and crunchy pink onions. Or rolled in a roomali roti with cabbage slaw and roasted peanuts for texture. Over jeera rice with a mint raita made from coconut yogurt — creamy cool vs smoky hot, you know? Sometimes I go full BBQ plate: jackfruit, grilled corn with chaat masala, kachumber salad, and a sticky tamarind glaze on the side for dipping. Don’t forget a squeeze of lime, always. Lime is the friend who tells you the truth.¶

Restaurant takes I’ve loved and not loved#

Hot take time. I’ve had gorgeous plates where the jackfruit wasn’t trying to cosplay brisket — and those were the best ones. Let jackfruit be jackfruit. When it’s all about the sauce and no browning, it tastes flat. When it’s smoked a touch and the masala’s bright, it sings. I do like the versions that tuck in achar flavors or toss charred pineapple in the mix. The ones I can’t with are the overly sweet syrupy glazes that drown everything. If your bun sticks to your teeth… too much sugar, buddy.¶

Biggest mistakes I made so you don’t have to#

Not squeezing the brine out — hello soggy-town
Skipping high-heat browning — flavor lives in the brown bits
Forgetting acid — tamarind or a squeeze of lime at the end wakes it up
Over-saucing — you want shiny, not soupy
Using ripe jackfruit — save that for dessert, trust me

Quick recipe riff: Smoky Achari Jackfruit Sliders#

Marinate shredded young jackfruit in vegan yogurt, mustard oil, ginger-garlic, Kashmiri chili, amchur, garam masala, salt. Sear hard till crisp. Glaze with a mix of tomato puree, jaggery, tamarind, and 2 teaspoons crushed mango pickle oil and spices. Smoke with dhungar for 6 minutes. Pile on toasted slider buns with green chutney, pickled red onions with a pinch of black salt, and a handful of masala-roasted peanuts for crunch. If you want extra drama, brush the buns with mustard oil and char them on a pan. Oh and a little kasuri methi crushed between your palms over the top — that aroma, wow.¶

Creamy(ish) Tikka Jackfruit for the BBQ skeptic#

Blend soaked cashews, coconut yogurt, lemon, ginger, garlic, Kashmiri chili, garam masala, and a squirt of ketchup for that diner nostalgia. Marinate jackfruit, roast till edges brown, then finish with a tablespoon of plant butter and a splash of hot water to make a loose, glossy sauce that clings. Smoke lightly. Serve with parathas, mint chutney, and a crisp salad. It’s soft, cozy, and convinced my meathead uncle to ask for seconds, which is saying something cuz he don’t do vegan usually.¶

Tools I actually use (when I remember to charge things)#

Cast-iron skillet, sheet pan, a decent blender for chutneys, a tiny steel katori for the coal, tongs, and a cheap instant-read thermometer just to know my oven isn’t lying. Air fryer for quick crisp, pellet tube if I’m feeling extra on the patio. If I’m pressure-cooking first — sometimes 2 minutes high pressure helps tougher cores — I let it cool uncovered so the steam escapes, otherwise it goes mushy. Also, freezing and thawing canned jackfruit once can change the bite in a good way. Weird but it works.¶

Little add-ons that make it restaurant-y at home#

Green chutney with extra mint and a slice of raw green chili. Quick pickles: onions + vinegar + pinch sugar + kala namak, 20 mins. Slaw with purple cabbage, cilantro, lemon, roasted peanuts, lil drizzle of mustard oil. A finishing sprinkle of chaat masala right before serving so it doesn’t turn damp. And if you’re feeling playful, smear of date-tamarind chutney on the bun bottom so the juices have somewhere to go.¶

FAQish bits because you asked me in DMs and I kept forgetting to reply#

Can you meal-prep it? Yep — smoke it, cool, fridge 4 days, reheat in skillet to re-crisp. Freeze? Kinda — texture softens but smoke holds. Ripe jackfruit? No, it’ll be sweet and perfumey, not BBQ vibes. Oil swaps? Mustard oil is classic and gives that push, but avocado or a neutral oil works. Can you skip smoke? You can, but even 2 minutes dhungar changes everything, so I wouldn’t. Liquid smoke? A drop or two if you like, but go tiny or it tastes like a campfire fell in your pot.¶

Anyway, if you’ve made it this far, we’re basically friends who share snacks now. Try the achari slider first, then the creamy tikka one, and then make your own thing because that’s the fun part. Send me pics, tell me if you add pineapple, fight me gently about mustard oil. I’ll probably be somewhere on my balcony, pretending my little pellet tube is a whole smokehouse, grinning at a pan of crackly jackfruit edges. And if you’re hunting for more messy, happy food stories and recipe riffs, I drop links over on AllBlogs.in now and then — worth a peek when you’re hungry.¶