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Home / Recipes / Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs

Photo of Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs by Tikuli Dogra at BetterButter
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Kathal Ke Shami Kabab | Raw jackfruit Shami Kababs

Jul-09-2016
Tikuli Dogra
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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

  1. Raw tender jackfruit (diced with seeds) – 2 cups
  2. Split chickpeas (chana dal) Soaked for 30-40 min – 1/3 cup
  3. onion - 2
  4. Boiled potato – 1 (mashed)
  5. ginger – 1 inch
  6. garlic – 4-5 cloves
  7. Green chilies – 2 (according to taste)
  8. Whole Red Chili (fresh) - 1 small
  9. clove – 3-4
  10. Green cardamom -3
  11. Black cardamom -2
  12. Fennel seeds – 1 teaspoon
  13. cumin seeds – 1 teaspoon
  14. mace a small piece
  15. Black peppercorns 5-6
  16. cinnamon stick – 1/2 inch
  17. Salts- to taste
  18. Garam masala- 1/2 teaspoon
  19. amchur (dry mango power) – 1 teaspoon
  20. Fresh green coriander – 1/4 cup
  21. ghee ( clarified butter) – to shallow fry the kebabs (they can be grilled in the oven too)

Instructions

  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.

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