Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Saute for a few seconds.
Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Saute for 2 minutes and then add 1/2 cup water.
Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down.
Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashew nut powder.
Combine everything well and then form into round shaped kebabs. Refrigerate it till frying time.
Heat 1-2 tbsp. oil and shallow fry the shami kebabs in batches till golden on both sides. Drain on a kitchen towel and serve as a tea-time snack, as an appetizer with green chutney or as a light meal with salad.