Jackfruit Shami Kebab
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!
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Pressure Cook the Base Mixture
- b.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.
- c.Stir well, secure the lid, and pressure cook on medium heat for 5-6 whistles, which should take about 20-25 minutes.
- d.The goal is for the dal and jackfruit to be completely soft and easily mashable. Once cooked, allow the pressure to release naturally.
- 2
Step 2
- a.Dry and Cool the Mixture
- b.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.
- c.Once completely dry, spread the mixture on a plate to cool down to room temperature. This will take about 15-20 minutes.
- d.Remove and discard the bay leaf, cinnamon stick, and black cardamom pods for a smoother texture.
- 3
Step 3
- a.Grind and Season
- b.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.
- c.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.
- d.Mix thoroughly with your hands until everything is well combined. Taste and adjust the seasoning if necessary.
- 4
Step 4
- a.Shape the Kebabs
- b.Lightly grease your palms with oil to prevent sticking.
- c.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.
- d.Arrange the shaped kebabs on a plate. You can refrigerate them for 30 minutes to help them firm up, which makes frying easier.
- 5
Step 5
- a.Shallow Fry to Perfection
- b.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.
- c.Carefully place 4-5 kebabs in the pan, leaving space between them. Do not overcrowd.
- d.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.
- e.Remove the cooked kebabs with a spatula and place them on a plate lined with paper towels to drain excess oil.
- f.Repeat the process for the remaining kebabs, adding more oil to the pan as needed.
- 6
Step 6
- a.Serve Hot
- b.Serve the Jackfruit Shami Kebabs immediately while they are hot and crisp, accompanied by mint chutney, onion rings (lachha pyaaz), and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled jackfruit-dal mixture is completely dry before grinding. Any moisture will make the kebabs difficult to shape and they may fall apart while frying.
- 2Do not over-grind the mixture; a slightly coarse, fibrous texture is characteristic of a good shami kebab.
- 3Fry the kebabs on a medium-low flame to ensure they cook through evenly without burning the outside.
- 4If your mixture feels too wet or sticky, add 1-2 tablespoons of roasted gram flour (besan) or breadcrumbs to help bind it.
- 5For a classic smoky 'dhungar' flavor, place the shaped kebabs in a large bowl. Put a smaller steel bowl in the center, add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the large bowl for 5-7 minutes.
Adapt it for your goals.
Baked Version
For a lower-oil version, preheat your oven to 200°C (400°F). Arrange the kebabs on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp.
Stuffed KebabsStuffed Kebabs
Create a small indentation in each patty and fill it with a mixture of finely chopped onions, mint, and a small piece of paneer or a raisin before sealing and frying.
Different LentilsDifferent Lentils
While chana dal is traditional, you can experiment by using a mix of chana dal and toor dal for a slightly different texture.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal (split chickpeas) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Both raw jackfruit and chana dal are packed with dietary fiber. Fiber aids in digestion, promotes a feeling of fullness to help with weight management, and supports a healthy gut microbiome.
Source of Complex Carbohydrates
The complex carbohydrates from the lentils provide a steady release of energy, keeping you energized for longer without causing sharp spikes in blood sugar levels.
Packed with Antioxidants
The array of spices used, such as cloves, cinnamon, ginger, and garlic, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
Yes, they can be a healthy choice. They are rich in plant-based protein and fiber from chana dal and jackfruit. To make them healthier, you can opt to bake or air-fry them instead of shallow frying to reduce the oil content.