Kashmiri Kathal Ke Kabab Or Kashmiri Jackfruit Kebab
|Jackfruit||500 Gram (small sticky variety)|
|Chana dal||200 Gram|
|Spring onions||6 , finely chopped|
|Curry leaves||4 , chopped|
|Chopped coriander leaves||1⁄2 Cup (8 tbs) (fresh)|
|Ginger pulp||1 Tablespoon|
|Garlic pulp||1 Teaspoon|
|Cumin seeds||1 Teaspoon, broiled and powdered|
|Spices||1 Teaspoon, ground (pepper, cloves and cinnamon)|
|Sour limes||2 , juiced|
|Breadcrumbs||1 Cup (16 tbs) (adjust quantity as needed)|
|Peanut oil||2 Cup (32 tbs) (for deep frying)|
Wash the dal well and place in a pressure cooker along with water and salt and cook till tender. When the cooker is opened and any water remains, dry it up. Grind the dal and jackfruit on a stone queen or electric grinder. Mix in the garam masala and set aside.
Cut the spring onions from their roots uptil 6 inches above very finely and place them in a frying pan along with 1 tablespoon pure ghee and the chopped green leaves.
Stir lightly and cook till soft. Add 2 teaspoons of water if necessary, so it cooks properly. Add the green chillies, fresh coriander, pulped ginger and garlic, the powdered cumin and asafoetida and stir over a low flame for two minutes. Then add the dal and jackfruit mixture and mix well. Remove from the flame and add the sugar and lime juice and mix and taste for salt.
Make small finger-sized croquette shapes or round kababs of the mixture and roll them well in breadcrumbs.
Heat a karahi half filled with the oil. When hot, lower the flame a little and fry a few at a time gently, till golden brown.
Serve as snacks for breakfast or tea straight from the fire.