Ingredients
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200 gm Raw Kathal (Jackfruit)cut into small pieces
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¾ cup Chana Dalsoaked for 5-6 hours
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1.5 tsp whole Cumin Seeds
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1 tsp Fennel SeedsSaunf
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8-10 Peppercorns
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1.5 tsp whole Coriander
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2 - 3 Bay Leaves
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2-3 Dry Red Chillies
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Salt
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½ tsp Turmeric Powder
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1 small piece Gingerfinely chopped
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3-4 Garlic Clovesfinely chopped
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¼ cup Waterapprox., add sparingly
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2-3 Fresh Green Chilliesfinely chopped
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½ cup finely chopped Coriander Leaves
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Oilfor shallow frying
About
Feeling good from the inside out with these amazing Kathal Ke Kebab!
Did you know that jackfruit isn’t just delicious, but also a powerhouse of nutrition? It’s packed with fibre for a healthy gut, potassium for blood pressure, and essential vitamins to boost your immunity!
Steps
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1
Done
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Apply oil onto your hands and knife before cutting the 200 gm raw Kathal into small pieces. Immediately clean any liquid/sap coming out. |
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2
Done
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In a pressure cooker, combine the cut jackfruit, soaked chana dal, whole cumin seeds, fennel seeds, peppercorns, whole coriander, bay leaves, dry red chillies, salt, turmeric powder, finely chopped ginger, finely chopped garlic cloves, and about ¼ cup water. (Remember, do not add too much water to ensure proper binding). |
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3
Done
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Pressure cook on medium flame until you get 3 whistles. |
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4
Done
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Once the mixture cools down, churn it in a mixer grinder on pulse mode until it forms a coarse mixture. |
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5
Done
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Transfer the mixture to a bowl. Add the finely chopped onion, fresh green chillies, and coriander leaves. Mix everything really well until combined. |
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6
Done
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Shape the mixture into small tikki (pattie) shapes. |
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7
Done
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Heat oil in a pan. Shallow fry the kebabs on a high to medium flame until they are golden brown and crispy on each side. |
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8
Done
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Your delicious Kathal Ke Kebab are ready! Serve hot with your favourite chutney. Enjoy! |
