Jackfruit Shami Kebab
Crispy on the outside, melt-in-your-mouth tender inside, these vegetarian Shami Kebabs are a genius twist on the Lucknowi classic. Made with raw jackfruit and chana dal, spiced with fragrant whole spices, and shallow-fried to golden perfection. Perfect as a party appetizer or a special evening snack with mint chutney.
For 4 servings
- prep
Soak the chana dal.
Wash the chana dal thoroughly and soak in enough water for 2 hours. Drain completely before using.
- pressure cook · ~20 min
Pressure cook the jackfruit and dal.
1.Add the jackfruit chunks and drained chana dal to a pressure cooker.2.Pour in 1 cup of water and close the lid.3.Cook on medium heat for 3-4 whistles, then let the pressure release naturally.4.Open the lid and check if the mixture is completely dry. If any water remains, saute on low heat until dry.TIPEnsure the mixture is completely dry before proceeding, or the kebabs will break while shaping. - temper · ~5 min
Saute the aromatics and whole spices.
1.Heat 2 tsp oil in a small pan over medium heat.2.Add coriander seeds, cumin seeds, black peppercorns, cardamom, cloves, and cinnamon stick.3.Saute for 1 minute until fragrant.4.Add chopped onion, ginger, garlic, and green chili. Cook until onions turn translucent.TIPMedium heat is crucial here — high heat burns the spices and makes them bitter. - mix · ~2 min
Grind the mixture into a coarse paste.
Transfer the cooked jackfruit-dal mixture and the sauteed spice mix to a food processor. Pulse to a coarse, sticky paste that holds together. Do not add any water. Transfer to a large mixing bowl.
TIPPulse, don't grind continuously. The mixture should have a little texture, not become a smooth puree. - mix · ~3 min
Mix in the binding spices and herbs.
1.Add red chili powder, garam masala, salt, chopped coriander, mint leaves, and lemon juice to the bowl.2.Mix everything thoroughly with your hands until well combined.3.Check seasoning and adjust salt if needed. - prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Grease your palms lightly with a few drops of oil.3.Take one portion and roll it into a smooth ball first.4.Flatten gently into a round patty about 1.5 cm thick. Repeat for all portions.TIPOiling your palms prevents sticking and gives the kebabs a smooth, crack-free surface. - fry · ~8 min
Shallow-fry the kebabs to golden perfection.
1.Heat 4 tbsp oil in a wide frying pan over medium heat.2.Once the oil is shimmering, carefully place the kebabs in a single layer.3.Cook for 3-4 minutes until the bottom is golden and crispy.4.Flip gently with a spatula and cook the other side for another 3-4 minutes.5.Transfer to a plate lined with paper towels to absorb any excess oil.TIPDon't overcrowd the pan — fry in batches if needed. Flip only once so they develop a proper crust. - serve
Serve hot with mint chutney and onion rings.
Arrange the hot kebabs on a serving platter. Serve immediately with green mint chutney, thinly sliced onion rings, and lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the jackfruit-dal mixture is bone-dry before grinding; excess moisture makes kebabs fall apart.
- 2Pulse the mixture in the food processor in short bursts—you want a coarse, sticky paste with some texture.
- 3Grease your palms with oil before shaping to prevent sticking and ensure smooth patties.
- 4Flip the kebabs only once during shallow-frying to develop a deep golden, crispy crust.
- 5Fry in a single layer without overcrowding the pan; do it in batches if needed.
- 6Let the pressure release naturally after cooking the jackfruit and dal—this retains moisture structure.
- 7Medium heat is critical when sautéeing the whole spices; high heat will burn and turn them bitter.
Adapt it for your goals.
Low-oil air-fryer
After shaping, brush or spray the kebabs lightly with oil and air-fry at 200°C (400°F) for 8-10 minutes, flipping halfway. This cuts the oil by half while still delivering a crispy exterior—great for health-conscious eaters.
High proteinHigh-protein
Replace half the jackfruit with 200 g of boiled and mashed black chickpeas (kala chana). This boosts the protein content significantly while keeping the texture and flavor close to the original.
Gluten free (already)Gluten-free (already)
No changes needed—this recipe is naturally gluten-free. Just ensure your garam masala and red chili powder are from certified gluten-free brands if your guest has celiac.
Mushroom Shami KebabMushroom Shami Kebab
Replace jackfruit with 400 g of finely chopped mushrooms, sautéed until dry. Mushrooms bring an umami depth and a meatier bite, ideal for those who prefer a non-jackfruit vegetarian option.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of fiber, which aids digestion and promotes a feeling of fullness.
Good Plant-Based Protein
Chana dal (split chickpeas) contributes a solid dose of plant protein, supporting muscle repair and satiety.
Packed with Immune-Boosting Spices
Cumin, coriander, cinnamon, and black pepper are rich in antioxidants and have natural anti-inflammatory properties.
Low in Saturated Fat
When shallow-fried in heart-healthy oils like avocado or mustard oil, these kebabs are a low-saturated-fat alternative to meat kebabs.
Frequently asked questions
No—use only raw (unripe) jackfruit. Ripe jackfruit is too sweet and mushy; canned raw jackfruit in brine works if you boil away the brine first.
