ABOUT Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs RECIPE
This vegetarian version of shami kababs was a part of many of our childhood evenings. Packed with bursting flavors of spices and meaty texture we simply loved to devour them with tangy coriander/amla chutney.
Recipe Tags
Veg
Medium
Everyday
UP
Shallow fry
Roasting
Pressure Cook
Steaming
High Fibre
Ingredients Serving: 4
Raw tender jackfruit (diced with seeds) – 2 cups
Split Chickpeas (chana dal) Soaked for 30-40 min – 1/3 cup
Onion - 2
Boiled potato – 1 (mashed)
Ginger – 1 inch
Garlic – 4-5 cloves
Green chilies – 2 (according to taste)
Whole Red Chili (fresh) - 1 small
Clove – 3-4
Green cardamom -3
Black Cardamom -2
Fennel seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Mace a small piece
Black Peppercorns 5-6
Cinnamon stick – 1/2 inch
Salts- to taste
Garam masala- 1/2 teaspoon
Amchur (dry mango power) – 1 teaspoon
Fresh green Coriander – 1/4 cup
Ghee ( clarified butter) – to shallow fry the kebabs (they can be grilled in the oven too)
Instructions
Apply oil to the knife and peel and dice the raw jackfruit into 1/2 inch size pieces.
In a pressure cooker, put the jackfruit pieces and steam till tender and cooked. (2-3 whistles)
Take them out once cooled and strain the water if any and let the jackfruit come to room temperature.
Drain the water from the soaked chana dal and pressure cook it with a little salt and just enough water to cook it. 1-2 whistles.
In a large bowl mash the cooked jackfruit along with the boiled potato. If you mashed it earlier then just add to the mashed jackfruit.
Dry roast all the whole spices, coarsely grind and add to the mixture.
Coarsely grind to paste ginger, garlic, fresh red and green chili.
Add the powdered spices and salt, chopped coriander greens.
Add the powdered spices and the ginger, garlic, chili paste to the jackfruit potato mixture.
Add cooked and cooled chana dal to it and mix well with your fingers. It should have a dough like texture. If the mixture seems loose, add a little chana sattu and adjust spices and salt.
Pinch a lemon size ball and flatten it in your palm to make shami kebabs like patties/tikki.
you can roll the kebab in roasted semolina or breadcrumbs powder if desired. I have not used either.
Heat a griddle or non stick pan and put some ghee for shallow frying the kebabs.
fry them on medium heat till both sides are crisp golden brown. Drizzle a little ghee if the pan seems dry.
Once nicely browned, take them on absorbent paper and serve hot with green chutney.
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Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs
Tikuli Dogra
INGREDIENTS
Apply oil to the knife and peel and dice the raw jackfruit into 1/2 inch size pieces.
In a pressure cooker, put the jackfruit pieces and steam till tender and cooked. (2-3 whistles)
Take them out once cooled and strain the water if any and let the jackfruit come to room temperature.
Drain the water from the soaked chana dal and pressure cook it with a little salt and just enough water to cook it. 1-2 whistles.
In a large bowl mash the cooked jackfruit along with the boiled potato. If you mashed it earlier then just add to the mashed jackfruit.
Dry roast all the whole spices, coarsely grind and add to the mixture.
Coarsely grind to paste ginger, garlic, fresh red and green chili.
Add the powdered spices and salt, chopped coriander greens.
Add the powdered spices and the ginger, garlic, chili paste to the jackfruit potato mixture.
Add cooked and cooled chana dal to it and mix well with your fingers. It should have a dough like texture. If the mixture seems loose, add a little chana sattu and adjust spices and salt.
Pinch a lemon size ball and flatten it in your palm to make shami kebabs like patties/tikki.
you can roll the kebab in roasted semolina or breadcrumbs powder if desired. I have not used either.
Heat a griddle or non stick pan and put some ghee for shallow frying the kebabs.
fry them on medium heat till both sides are crisp golden brown. Drizzle a little ghee if the pan seems dry.
Once nicely browned, take them on absorbent paper and serve hot with green chutney.
INGREDIENTS
SERVING: 4
Raw tender jackfruit (diced with seeds) – 2 cups
Split Chickpeas (chana dal) Soaked for 30-40 min – 1/3 cup
Onion - 2
Boiled potato – 1 (mashed)
Ginger – 1 inch
Garlic – 4-5 cloves
Green chilies – 2 (according to taste)
Whole Red Chili (fresh) - 1 small
Clove – 3-4
Green cardamom -3
Black Cardamom -2
Fennel seeds – 1 teaspoon
Cumin seeds – 1 teaspoon
Mace a small piece
Black Peppercorns 5-6
Cinnamon stick – 1/2 inch
Salts- to taste
Garam masala- 1/2 teaspoon
Amchur (dry mango power) – 1 teaspoon
Fresh green Coriander – 1/4 cup
Ghee ( clarified butter) – to shallow fry the kebabs (they can be grilled in the oven too)
Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs - Reviews
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