Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs | How to make Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs

By Tikuli Dogra  |  9th Jul 2016  |  
0.0 from 0 reviews Rate It!
  • Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs, How to make Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs
Kathal Ke Shami Kabab | Raw jackfruit Shami Kababsby Tikuli Dogra
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

12

0





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.

Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs is one dish which makes its accompaniments tastier. With the right mix of flavours, Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs has always been everyone's favourite. This recipe by Tikuli Dogra is the perfect one to try at home for your family. The Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs is perfect to serve 4 people. Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs. So do try it next time and share your experience of cooking Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs by commenting on this page below!

Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs

Ingredients to make Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs

  • 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)

How to make Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs

  1. Apply oil to the knife and peel and dice the raw jackfruit into 1/2 inch size pieces.
  2. In a pressure cooker, put the jackfruit pieces and steam till tender and cooked. (2-3 whistles)
  3. Take them out once cooled and strain the water if any and let the jackfruit come to room temperature.
  4. 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.
  5. 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.
  6. Dry roast all the whole spices, coarsely grind and add to the mixture.
  7. Coarsely grind to paste ginger, garlic, fresh red and green chili.
  8. Add the powdered spices and salt, chopped coriander greens.
  9. Add the powdered spices and the ginger, garlic, chili paste to the jackfruit potato mixture.
  10. 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.
  11. Pinch a lemon size ball and flatten it in your palm to make shami kebabs like patties/tikki.
  12. you can roll the kebab in roasted semolina or breadcrumbs powder if desired. I have not used either.
  13. Heat a griddle or non stick pan and put some ghee for shallow frying the kebabs.
  14. fry them on medium heat till both sides are crisp golden brown. Drizzle a little ghee if the pan seems dry.
  15. Once nicely browned, take them on absorbent paper and serve hot with green chutney.

My Tip:

You can half cook the kebabs and freeze them for a day or two. When you want to use them you can thaw the kebabs and shallow fry or grill them till they brown from both sides equally. Choose tender kathal or jackfruit to get that nice meaty texture or the fibers from slightly riper one will not give a good texture. Small kathals are best suited for this. You can grill these in oven too but the joy of good shami kebabs is in shallow frying. You can use this dough to make koftas for a curry dish or make the seekh kabab from it instead of shami kebab. Tender seeds of jackfruit become soft and nice after boiling and can be mashed along the flesh. They give a nice flavor to the kebab. Use of whole spices freshly roasted and ground gives the kebabs a unique taste which the powdered ones don't but you can use the previously powdered or market ones too.

Reviews for Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs (0)

Cooked it ? Share your Photo