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Preparation Time : 15
Cook Time : 30
Total Time : 45
250gm jackfruit veg (cut into pieces)
2 cups chana Dal
6 garlic pods peeled
2 inch ginger sliced
5 green chillies (cut into pieces)
1 onion chopped
1 raw mango peeled and chopped
2 tablespoons chopped coriander leaves
Salt to taste
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1 teaspoon black pepper corns
2 green cardamom
3 inch cinnamon stick
1 teaspoon cumin seeds
1/4 cup clarified butter
1/3 cup cooking oil
Soak chana Dal in water for 30minutes. Keep aside.
Heat clarified butter in pressure cooker add mace, cumin seeds, cloves, green cardamom, bayleaf, cinnamon and black pepper corn in it. Cook till spices start spluttering.
Add ginger garlic and cook for minute on low flame or till ginger garlic get pink in color.
Add chana dal, jackfruit pieces and saute for minutes, salt, red chili powder, garam masala powder, turmeric powder, green chillies and 400ml water. Mix it well and cover the lid, cook on 4 to 5 whistle. Switch off the flame, let the mixture cool down on room temperature.
Remove bayleaf, cinnamon and mace from mixture. Grind it in food processor or in mixer grinder.
Add chopped onion, chopped raw mango n coriander leaves, mix it well.
Take tomato size portion from mixture. Make balls and flattened it in between palm.
Heat 3 -4 tablespoons cooking oil on non-stick pan n shallow fry all shami kababs from both the sides and till it turn into golden brown. Transfer it on absorbing paper.
Kathal ke shami kababs r ready to eat. Serve this with green Chutney, onion slices and lemon.
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Saba Firoz Shaikh