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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
Pressure Cook the Base Mixture
Dry and Cool the Mixture
Grind and Season
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!
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 280.98 calories per serving with 12.56g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Shape the Kebabs
Shallow Fry to Perfection
Serve Hot
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.
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.
While chana dal is traditional, you can experiment by using a mix of chana dal and toor dal for a slightly different texture.
Chana dal (split chickpeas) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
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.
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.
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.
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.
One serving, which consists of four kebabs, contains approximately 360 calories. This can vary based on the amount of oil absorbed during frying.
Absolutely. You can cook the jackfruit and dal mixture in a regular pot or pan. It will take longer, about 45-60 minutes, for the ingredients to become completely soft. Ensure you add enough water and stir occasionally to prevent sticking.
A crumbly mixture usually means it's too dry or lacks a binding agent. You can add a tablespoon of water or a small boiled and mashed potato to the mixture to add moisture and help it bind together.
Yes, these kebabs freeze very well. Shape the kebabs and place them on a tray in a single layer. Freeze until firm, then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
