How to make Atle Chi Bhaji -

An unusual vegetable preparation made from boiled seeds of jackfruit typical of Maharashtra.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jackfruit seeds (atle) (कट्ठल के बीज / आटले), Whole dry red chillies (साबुत सूखी लाल मिर्च )

Cuisine : Maharashtrian

Course : Main Course Vegetarian

For more recipes related to Atle Chi Bhaji checkout Jackfruit Seeds Sabzi - SK Khazana. You can also find more Main Course Vegetarian recipes like Besanwali Bhindi Sweet Sour Paneer And Pineapple Mushroom Ka Korma Mangalorean Toi

Atle Chi Bhaji

Atle Chi Bhaji Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Atle Chi Bhaji Recipe

  • Jackfruit seeds (atle) 20-25

  • Whole dry red chillies 4-5

  • Rice 1 tablespoon

  • Dry coconut (khopra) grated 1 cup

  • Coconut scraped 1 cup

  • Oil 3 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 4-5

  • Onions chopped 2 medium

  • Green chillies chopped 3

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Boil the atle and de-skin. Roast the red chillies, rice and grated dry coconut separately. Grind them together into a paste. Grind the scraped coconut and extract coconut milk.

Step 2

Heat oil. Add mustard seeds. When they begin to splutter add curry leaves. Add onions and sauté till golden brown. Add green chillies, cumin powder, coriander powder and salt. Mix well. Add the red chilli-rice-dry coconut masala paste.

Step 3

Add one cup of water and bring it to a boil. Add atle and salt. Mix well and bring it to a boil. Adjust seasoning. Add coconut milk and cook till it just comes to a boil. Serve hot garnished with coriander leaves.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.