Tikka jackfruit mini poppadums

Make these jackfruit canapés with curry paste, mango, chilli and coriander for a lighter, meat-free alternative when you're throwing a party

  • Prep:10 mins
  • Easy

Nutrition per serving

  • kcal 31
  • fat 1g
  • saturates 0.1g
  • carbs 5g
  • sugars 4g
  • fibre 0.3g
  • protein 1g
  • salt 0.1g


  • 400g can young jackfruit, drained
  • 2 tbsp tikka paste
  • 2 tbsp fat-free Greek yogurt
  • 20 mini poppadums
  • 40g mango, very finely cubed
  • 1⁄4 small bunch of coriander, leaves only
  • 1 red chilli, deseeded and very finely chopped
  • black onion seeds, to serve


  1. Put the jackfruit in a bowl, shred using two forks and stir in the tikka paste and yogurt.

  2. Put the poppadums on a serving plate and top each with a teaspoonful of the mixture and a little mango. Scatter over the coriander leaves, chilli and black onion seeds to serve.

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