Kathal Ke Kebab

by Shaheen Ali

Kathal ke Kebabs are the vegetarian version of Shami Kebabs. The fibrous fruit make is look almost like a mutton kebab. As jackfruits are flooding the market these days, i had a small one at home too. Had already made curry and koftas of kathal few days back, so thought to use the remaining pieces for making tikkis or kebabs. They can be consumed as an awesome evening snack or as a side dish with the meal.


Jackfruit comes from mulberry family. It has thorny projections outside and soft flesh. Jackfruit’s flesh is very high in fiber content. The taste and texture makes it a great fruit for jams, chutneys, candies, cakes and other sweet preparations.  Unripe raw jackfruit is used in savory dishes and is cooked in gravies and spicy curries. The texture of unripe jackfruit is like mutton and so is its taste when cooked in spices which makes it popular amongst vegetarians and non-vegetarians alike.There are many health benefits of this fruit. Read http://wiki-fitness.com/jackfruit-health-benefits-nutrition-facts/ for more info.

Lets now continue with the recipe of Kathal Ke Kebab …

Print Recipe
KATHAL KE KEBAB / JACKFRUIT PATTIES
Course appetizer
Cuisine indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Course appetizer
Cuisine indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Instructions
  1. Pressure cook the jackfruit pieces and potato with little salt, turmeric powder and whole red chillies. Allow them to cool and set aside.
  2. Once the boiled jackfruit & potato is cooled, strain it nicely so that all the water gets completely drained out. Peel the potato and keep aside.
  3. Now transfer it all into a large bowl and mash both potato and jack fruit properly.
  4. Add all the spices, salt and chopped onions, green chillies, mint and coriander and mix properly.
  5. Now pinch a lemon sized ball and slightly flatten it between both your palms to shape it like a kebab/ tikki/ patties.
  6. Take breadcrumbs and spread it on a plate.
  7. Coat the kebab with bread crumbs from both sides. Keep aside. Similarly make more kebabs from the left over dough.
  8. Heat a non-stick pan and shallow fry the kebabs gently from both sides in batches.
  9. Sprinkle some sesame seeds above the kebabs and plate them.
  10. Serve hot with onion and lemon wedges, salad and your favorite dip or ketchup.
Note :
  1. You can even use roasted chana dal powder instead of potato for binding. Do not add too much of chana dal powder as it can make the mixture too dry by absorbing the moisture of the kathal.]
Recipe Notes

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