Flourcan substitute whole wheat flour for a healthier option~2 cupsest.
Oilfor kneading dough and for frying~½ cupest.
Steps
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1
Remove the seeds from ripe jackfruit and blend it into a smooth paste in a mixer.
2
Add curd, sugar, cumin, salt, and baking soda to the jackfruit paste, and mix well until the mixture becomes slightly frothy, indicating the baking soda has activated.
3
Add the flour and start mixing it into the paste to form a dough.
4
Knead the dough well until soft, then add a little oil and knead again for an even softer, finer texture.
5
Fold the dough and place it in a bowl, lightly greasing the top with oil to prevent drying. Cover and let it rest/ferment for 8 hours or overnight.
6
After fermentation, gently knead the dough again — it should have set well. Pinch off a ball-sized portion of dough.
7
Roll the dough ball into a disc of even thickness, keeping it fairly thick — rolling it too thin will prevent the buns from puffing up properly.
8
Carefully slide the dough disc into medium-hot oil, splash hot oil on top, and press gently to help it puff up.
9
Fry both sides over medium heat until golden brown, ensuring the buns cook through while browning evenly.
10
Drain the fried buns from the oil. Your soft, fluffy, and aromatic jackfruit buns are ready to enjoy.
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