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.
*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
How to make Minced Ginger-Garlic Paste
I use this one in Canada - https://amzn.to/2N992Zc
In the U.S., this is a good one too - https://amzn.to/2MC65iK
Young/Green Jackfruit (in brine) - https://amzn.to/2JapeeI
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