Please connect to Internet to continue
Preparation Time : 15
Cook Time : 30
Total Time : 45
small kathal (raw Jackfruit), chopped 400 gms
chana dal (Bengal Gram lentil), soaked overnight 1/3 cups
oil 2 tbsp
bay leaves 2 nos
dry red chilies 2 nos
green cardamoms 2 nos
cloves 4-5 nos
mace 1/2 nos
peppercorns 1/2 tsp
turmeric powder 1/2 tsp
salt or to taste 1/2 tsp
garlic cloves, chopped 3-4 nos
green chilies, chopped 2-3 nos
onion, chopped 1 nos
coriander leaves, chopped 2-3 tbsp
roasted gram flour 2-3 tbsp
cashews, coarsely crushed 2 tbsp
oil 2-3 tbsp
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.
Please Login to comment