Tender, meaty raw jackfruit kebabs that taste surprisingly like their non-vegetarian counterparts. Spiced with classic Indian aromatics and shallow-fried to a perfect golden-brown crisp, these are a fantastic vegetarian appetizer.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 3 pieces
211cal
9gprotein
31gcarbs
Ingredients
500 g Raw Jackfruit (Peeled and chopped into 1-inch chunks)
0.5 cup Chana Dal (Rinsed and soaked for at least 30 minutes)
1 medium Onion (Finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Finely chopped, adjust to taste)
3 tbsp Besan (Used for binding)
0.25 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to spice preference)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Crispy Kathal Kebabs with soft Roomali Roti and tangy Mint Chutney – a gut-friendly, aromatic delight!
This awadhi dish is perfect for lunch. With 559.8199999999999 calories and 18.119999999999997g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
1 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder)
1.25 tsp Salt (Divided, adjust to taste)
3 tbsp Coriander Leaves (Finely chopped)
4 tbsp Vegetable Oil (For shallow frying)
1 cup Water (For pressure cooking)
Instructions
1
Pressure Cook Jackfruit and Dal
In a pressure cooker, combine the chopped raw jackfruit, soaked and drained chana dal, 0.5 tsp of salt, and turmeric powder.
Add 1 cup of water. Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the jackfruit is completely tender and easily mashable.
Once the pressure releases naturally, open the cooker. Drain the mixture thoroughly through a colander, pressing gently to remove all excess water. This step is crucial for firm kebabs. Let it cool for 10 minutes.
2
Prepare the Kebab Mixture
Transfer the cooled jackfruit and dal mixture to a large mixing bowl.
Using a potato masher or your hands, mash the mixture to a coarse, fibrous texture. Avoid making a smooth paste.
Add the finely chopped onion, ginger-garlic paste, green chilies, coriander leaves, besan, red chili powder, coriander powder, garam masala, amchur powder, and the remaining 0.75 tsp of salt.
Mix everything thoroughly until it forms a firm, non-sticky, dough-like mixture.
3
Shape the Kebabs
Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
Divide the mixture into 12 equal portions.
Take one portion, roll it into a smooth ball between your palms, and then gently flatten it to form a round patty (tikki) about 2 inches in diameter and 0.5 inch thick.
Place the shaped kebabs on a plate. For best results, you can refrigerate them for 20-30 minutes to help them firm up.
4
Shallow Fry the Kebabs
Heat 4 tablespoons of oil in a non-stick skillet or tawa over medium heat.
Once the oil is hot, carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
Fry for 3-4 minutes on one side until golden brown and crisp. Gently flip and fry the other side for another 3-4 minutes.
Remove the cooked kebabs with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining kebabs.
5
Serve
Serve the Kathal Kebabs hot with a side of mint-coriander chutney, tamarind chutney, or a simple yogurt dip. Garnish with onion rings and a lemon wedge.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
