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Kathal (Raw Jackfruit) Ke Shami Kebab

Kathal (Raw Jackfruit) Ke Shami Kebab

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45


Serves 3

  • 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


  • 01

    Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Saute for a few seconds.

  • 02

    Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Saute for 2 minutes and then add 1/2 cup water.

  • 03

    Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down.

  • 04

    Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashew nut powder.

  • 05

    Combine everything well and then form into round shaped kebabs. Refrigerate it till frying time.

  • 06

    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.



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