Tender raw jackfruit and chana dal are slow-cooked with aromatic whole spices, then ground and pan-fried to create these incredibly soft, melt-in-your-mouth vegetarian kebabs. A perfect royal appetizer!
Prep25 min
Cook50 min
Soak120 min
Servings4
Serving size: 1 serving
278cal
13gprotein
43gcarbs
Ingredients
500 g Raw Jackfruit (peeled and chopped into 1-inch pieces)
1 cup Chana Dal (soaked for at least 2 hours and drained)
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
Crisp, sweet onion rings marinated in a tangy apple cider vinegar dressing with fresh parsley. A perfect, refreshing topping for burgers, grilled meats, or as a simple side for any barbecue.
About Jackfruit Shami Kebab, Ulte Tawa Paratha and Onion Salad
Melt-in-mouth, protein-packed jackfruit shami kebabs with homestyle paratha. A perfectly spiced, soulful delight!
This awadhi dish is perfect for dinner. With 619.04 calories and 21.060000000000002g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
Bay Leaf
3 whole Dried Red Chillies (adjust to your spice preference)
1.5 tsp Salt (divided, or to taste)
1 medium Onion (finely chopped)
2 whole Green Chilli (finely chopped)
3 tbsp Coriander Leaves (chopped)
2 tbsp Mint Leaves (chopped)
1 tsp Garam Masala
1 tsp Roasted Cumin Powder
0.5 tsp Chaat Masala
1 tbsp Lemon Juice (freshly squeezed)
0.25 cup Vegetable Oil (for shallow frying)
Instructions
1
Pressure Cook the Base Mixture
In a pressure cooker, combine the chopped raw jackfruit, drained chana dal, ginger, garlic, cinnamon stick, black and green cardamoms, cloves, bay leaf, dried red chillies, 1 tsp of salt, and 2 cups of water.
Stir well, secure the lid, and pressure cook on medium heat for 5-6 whistles, which should take about 20-25 minutes.
The goal is for the dal and jackfruit to be completely soft and easily mashable. Once cooked, allow the pressure to release naturally.
2
Dry and Cool the Mixture
Open the pressure cooker. If there's any remaining water, turn the heat to high and cook, stirring constantly, until all the moisture has evaporated. This step is critical for preventing the kebabs from breaking.
Once completely dry, spread the mixture on a plate to cool down to room temperature. This will take about 15-20 minutes.
Remove and discard the bay leaf, cinnamon stick, and black cardamom pods for a smoother texture.
3
Grind and Season
Transfer the cooled mixture to a food processor or grinder. Pulse a few times to create a coarse, thick paste. Do not add any water and avoid over-grinding into a fine paste.
Move the ground mixture to a large bowl. Add the finely chopped onion, green chilli, coriander leaves, mint leaves, garam masala, roasted cumin powder, chaat masala, lemon juice, and the remaining 0.5 tsp of salt.
Mix thoroughly with your hands until everything is well combined. Taste and adjust the seasoning if necessary.
4
Shape the Kebabs
Lightly grease your palms with oil to prevent sticking.
Divide the mixture into 16 equal portions. Roll each portion into a smooth ball, then gently flatten it into a round patty (tikki) about 2 inches in diameter and 1/2-inch thick.
Arrange the shaped kebabs on a plate. You can refrigerate them for 30 minutes to help them firm up, which makes frying easier.
5
Shallow Fry to Perfection
Heat about 1/4 cup of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
Carefully place 4-5 kebabs in the pan, leaving space between them. Do not overcrowd.
Fry for 4-5 minutes on the first side until golden brown and crisp. Gently flip and fry for another 3-4 minutes on the other side.
Remove the cooked kebabs with a spatula and place them on a plate lined with paper towels to drain excess oil.
Repeat the process for the remaining kebabs, adding more oil to the pan as needed.
6
Serve Hot
Serve the Jackfruit Shami Kebabs immediately while they are hot and crisp, accompanied by mint chutney, onion rings (lachha pyaaz), and lemon wedges.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
