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Kashmiri Kathal Ke Kabab Or Kashmiri Jackfruit Kebab

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Ingredients
  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
  Asafoetida 1⁄2 Teaspoon
  Spices 1 Teaspoon, ground (pepper, cloves and cinnamon)
  Sour limes 2 , juiced
  Sugar 2 Tablespoon
  Breadcrumbs 1 Cup (16 tbs) (adjust quantity as needed)
  Peanut oil 2 Cup (32 tbs) (for deep frying)
Directions

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.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Jackfruit

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