A little twist on the traditional Mauritian bao, also known as pao, with a mouthwatering spicy tandoori jackfruit filling. These tender fluffy steamed buns can be eaten warm or cold and are great for packed lunches or when travelling.
Typically sold at a lot of bakeries or Chinese pastry shops in Mauritius, the steamed bao, locally known as pao, are quite a comforting treat for those who love these stuffed soft fluffy Chinese buns. They used to be one of my favourite after-school snack during my later high school years when I would tread around the town to get school supplies — sewing notions, fabric, art materials and the likes for my school projects, before heading home.
Available in both sweet and savoury versions with various fillings, the savoury paos used to be my first choice at that time. The best version of commercially available paos that I’ve tasted has a tender bread that is yielding and fluffy with thick soy sauce flavoured fillings. But at its worst, the pao can be a pasty, flavourless bun stuffed with so little filling that you end up feeling like you just ate a mass of doughy gum, that is if you can finish the bun.
Here’s where homemade paos can become pretty interesting. And they are much easier to make than you think. They can be filled with just about anything you like. Leftover food works really well. Many a time I’ve stuffed these paos with leftover curry or leftover filling from a batch of these savoury vegetable mince pasties. The red bean paste from these mochi balls that I make quite often is a delicious sweet filling too.
For a little fusion twist on the more traditional bao, tandoori jackfruit makes a pretty unique flavourful filling. I have previously shared my recipe for an easy homemade tandoori spice mix. You may also use a store-bought masala. Although this spicy preparation does not have the typical sticky texture you would expect in most savoury bao fillings, it is really tasty. On its own, tandoori jackfruit is mouthwateringly delicious and can be enjoyed in various ways as part of a meal.
I’ve taken the freedom to improve on the bao’s proportions — the right amount of dough to filling ratio. To get an even thickness of bread wrapping the filling, thin the edges out as you are rolling out the dough and leave the centre a bit thicker.
It is probably more common to have baos with the top knots but I like to turn the closure down and have a smooth top. You can of course have the knot on top if prefer it that way. The smooth baos often have a Chinese character or symbol stamped in red on top. I find them quite attractive although I haven’t stamped these paos for today.
In general, most bao recipes call for all-purpose flour or bleached flour to get that white fluffy bun appearance and texture. I wanted to make this recipe a little healthier but without any compromise on taste nor texture. I found that whole spelt flour works really well and is pretty tasty and light. I am pretty sure whole wheat flour will work just as well or half whole and half white flour. You may need to adjust the water a little depending on what type of flour you are using.
The dough is rather forgiving although I’ve found that a firm dough gives the best results. A firmer dough compared to a really soft one, gives a better round plump structure to the bun. If you make the dough a little softer, you may end up with flatter buns that don’t hold well while steaming. So, aim for a slightly firmer dough without it being dry.
Instant yeast (quick or fast-action yeast) cuts the rising time in half with just a single rise required. If you can’t find instant yeast, you may use traditional yeast although you’ll need to let the dough rise twice. Let it rise for the first time once you’ve kneaded it. Then, let it rise a second time once the dough is filled as per the recipe.
These baos are easy to make and what I like the most about them is that they are portable food. They can be eaten warm or cold and are great for packed lunches or when travelling.
Tandoori Jackfruit Bao or Pao Recipe
Watch the video for the easy step-by-step process
Tandoori Jackfruit Bao or Pao Recipe
A little twist on the traditional Mauritian bao, also known as pao, with a mouthwatering spicy tandoori jackfruit filling. These tender fluffy steamed buns can be eaten warm or cold and are great for packed lunches or when travelling.
Ingredients
Filling:
- 1 can young/green jackfruit in brine, be careful not to get the ripe jackfruit in syrup!
- 100 g white mushrooms, (about 5 - 7, 1 cup) finely chopped/minced
- 1 1/2 tablespoons tandoori masala, store-bought or try our homemade tandoori spice mix, see notes
- 1 small onion, finely diced or sliced, optional
- 1 tablespoon minced ginger-garlic paste, make your own pre-minced ginger/garlic, see notes
- 2 green chillies, slit in half, optional
- 1 tablespoon fresh lemon or lime juice
- 80 ml coconut milk, (1/3 cup) or vegan yogurt
- 1 tablespoon maple syrup, or 2 teaspoons sugar
- Salt and pepper to taste
- 4 - 5 stems coriander leaves, cilantro, (1/3 cup) finely chopped (substitute with fresh mint leaves combined with parsley or basil)
- 1/2 tablespoon coconut, or vegetable oil
Dough
- 300 g whole spelt flour**, (2 1/2 cups) see notes
- 1 1/2 teaspoon instant dried yeast, quick or fast-action yeast***, see notes for traditional yeast
- 1/2 teaspoon salt
- 1 tablespoon maple syrup, or 2 teaspoons sugar + 2 teaspoons water
- 160 ml warm water*, (1/2 cup + 2 tablespoons + 2 teaspoons)
Instructions
Make the filling
- Drain all the water from the can of jackfruit. Rinse the jackfruit pieces a few times with fresh water.
- Gently squeeze the jackfruit to remove some of their water content.
- In a skillet, heat the oil on medium-high temperature.
- Add the onions (if using) and minced ginger-garlic paste.
- Toss and saute for about 2 minutes.
- Add the jackfruit. Saute for about 10 minutes and flip them a few times until lightly browned or slightly charred on both sides.
- Take two forks and pull the jackfruit apart into strips.
- Add the chillies and the mushrooms.
- Clear a small section of the pan and add the tandoori masala.
- Let roast for a few seconds then mix the masala with the jackfruit in the pan.
- Add the lemon juice, coconut milk, maple syrup or sugar, salt and pepper to taste.
- Cook for about 5 minutes until the sauce and flavours have been absorbed.
- Add the coriander leaves and turn off the heat.
- Allow the filling to cool before using.
Make the dough
- In a large mixing bowl, mix all the dry ingredients including the instant yeast.
- Make a well in the centre, add the warm water and maple syrup or sugar.
- Draw the flour to the centre and start mixing it into a dough.
- Once the dough is formed, knead for about 5 - 8 minutes.
Make the buns
- Place the dough on a lightly floured work surface.
- Shape it into a flattened ball.
- Cut into 6 equal pieces.
- Take each piece and roll into a small ball.
- Flatten and roll or stretch out. Roll or stretch the edges thinner than the centre.
- Place some filling in the centre.
- Bring the edge toward the centre to enclose the filling.
- Pinch to seal well.
- Place each filled ball of dough on a flattened cupcake liner or a cut piece of parchment paper (slightly larger than the dough).
- Cover and leave in a warm place while you make the rest.
Cook the buns
- Heat some water in a large pot with a steamer rack.
- Place 2 to 3 buns (depending on how many can fit without overcrowding the space) on the rack.
- Cover with the lid and steam for 15 - 18 minutes.
- Turn off the heat and let the steam go down.
- Remove the buns from the pan and let cool lightly.
- Top up the water in the pot and steam the rest of the batch.
- Serve warm or cold.
Notes
*If using regular all-purpose/plain flour or wholewheat flour, you may need to adjust the water with an extra 1 - 3 tablespoons or as needed
**You may substitute with all-purpose/plain flour or whole wheat flour.
***You may use traditional yeast although you'll need to let the dough rise twice. Let it rise for the first time once you've kneaded it. Then, let it rise a second time once the dough is filled as per the recipe.
Homemade Tandoori Spice Mix - https://veganlovlie.com/easy-homemade-tandoori-masala-spice-mix-recipe/
How to make Minced Ginger-Garlic Paste - https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/
Spelt flour:
In the U.S., this is a good one - https://amzn.to/3PVR3EJ
Young/Green Jackfruit (in brine) - https://amzn.to/2JapeeI
Freezing
These baos can be frozen after being steamed and cooled. To reheat, just steam again for about 10 minutes.
Link to Original Post - Tandoori Jackfruit Bao Recipe - https://veganlovlie.com/tandoori-jackfruit-bao-pao/
Nutrition Information:
Yield:
6Serving Size:
1 bunAmount Per Serving: Calories: 294
Catherine Corderoy says
Hi when do you cook the mushrooms for the tandoori jackfruit ? X
veganlovlie says
Hi Catherine, thank you for pointing this out. I’ve added this step in the recipe. You add it together with the green chillies. You can also watch the video for the process. 🙂