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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Transform jackfruit seeds into a spicy, nutty, and flavour-packed thecha with minimal oil using an air fryer. The seeds are air-fried until tender, making them easy to peel, and then crushed with roasted peanuts, garlic, green chillies, and aromatic spices. This rustic condiment pairs beautifully with jowar or bajra bhakri, chapati, or dal-rice. The air-frying technique adds a modern twist to this traditional recipe, while the mortar and pestle ensure the authentic coarse texture.
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Wash the jackfruit seeds and air fry them at 180°C for 15 minutes until tender. Let them cool slightly, then peel off the outer skin.
Heat 1 tsp oil on a tawa. Roast the peanuts until lightly golden.
Add the cumin seeds and let them crackle.
Add the green chillies, curry leaves, and garlic cloves. Sauté for 2–3 minutes until aromatic.
Switch off the heat and add the coriander leaves. Allow the mixture to cool completely.
Using a mortar and pestle, crush the air-fried jackfruit seeds into a coarse mixture.
Add the roasted peanut mixture and salt, then pound everything together until you get a rustic, coarse thecha. Avoid making it into a paste.
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Adjust the number of green chillies depending on your preferred spice level.
A squeeze of lemon juice at the end adds a refreshing tang.
For an extra smoky flavour, air fry the green chillies for 2–3 minutes before roasting them with the spices.
Thecha tastes best when crushed by hand in a mortar and pestle rather than blended in a mixer.
Can I use a blender instead of a mortar and pestle?
While you can use a blender, thecha tastes best when crushed by hand in a mortar and pestle for an authentic coarse texture.
How do I adjust the spice level?
You can reduce or increase the number of green chillies based on your preferred spice level.
Can I skip air frying the jackfruit seeds?
Air frying makes the seeds tender and easy to peel, but you can boil them as an alternative. Then pan fry to make thecha.
What can I serve thecha with?
Thecha pairs well with jowar or bajra bhakri, chapati, or as a spicy accompaniment to dal-rice.
How do I store leftover thecha?
Store thecha in an airtight container in the refrigerator for up to 2–3 days. Bring it to room temperature before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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