Kathal ke Kebab
Spiced, melt-in-the-mouth kebabs made from tender raw jackfruit. The jackfruit is pressure cooked, mashed with aromatic spices and gram flour, shaped onto skewers, and shallow fried until golden and crisp. A vegetarian delight that rivals any meat kebab in texture and flavor.
For 4 servings
- prep · ~20 min
Pressure cook the jackfruit.
Place the jackfruit chunks in a pressure cooker with just enough water to cover them. Cook for 4-5 whistles or until very tender. Once the pressure releases naturally, drain the jackfruit thoroughly and let it cool slightly.
TIPDrain the jackfruit well — any excess moisture will make the kebab mixture soggy and difficult to shape. - prep · ~8 min
Mash the jackfruit and mix the kebab dough.
1.Transfer the drained jackfruit to a large mixing bowl and mash it completely with a fork or your hands until no large chunks remain.2.Add the dry roasted gram flour, chopped onion, green chili, ginger-garlic paste, coriander, and mint.3.Sprinkle in the red chili powder, garam masala, dry mango powder, cumin powder, and salt.4.Mix everything thoroughly until it forms a firm, cohesive dough-like mixture. Taste and adjust seasoning.TIPIf the mixture feels too sticky or wet, add a little more roasted gram flour, one teaspoon at a time, until it holds together. - prep · ~10 min
Shape the kebabs on skewers.
1.Divide the mixture into 8 equal portions.2.Grease your palms lightly with oil.3.Take one portion and press it firmly and evenly around a skewer, forming a long cylindrical kebab shape about 4-5 inches long.4.Repeat with the remaining mixture and skewers. Place the shaped kebabs on a plate.TIPWet your hands with a little water or oil to prevent the mixture from sticking while shaping the kebabs around the skewers. - fry · ~10 min
Shallow fry the kebabs until golden and crisp.
1.Heat the oil in a large flat non-stick pan or tawa over medium heat.2.Carefully place the kebab skewers in the pan.3.Cook for 3-4 minutes on one side until deep golden brown, then gently turn them over.4.Continue cooking for another 3-4 minutes, rotating as needed, until all sides are evenly crisp and golden.TIPDon’t crowd the pan — cook in batches if needed. Moving the kebabs too early will cause them to break. - serve
Serve the kebabs hot.
Slide the kebabs off the skewers onto a serving platter. Squeeze fresh lemon juice over them and garnish with onion rings and extra mint leaves. Serve immediately with green chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the cooked jackfruit very well to avoid a sticky, unshapeable mixture.
- 2Dry roast the gram flour (besan) until fragrant to remove raw taste and improve binding.
- 3Oil your hands lightly before shaping to keep the mixture from sticking to your palms.
- 4Let the shaped kebabs rest for 5 minutes before frying so they firm up and hold together.
- 5Use a non-stick pan for shallow frying, and don't disturb the kebabs until the bottom is golden.
- 6If the mixture feels too wet, add an extra teaspoon of roasted gram flour to tighten it.
Adapt it for your goals.
Air-fryer
Skip the shallow frying: brush the shaped kebabs lightly with oil and air-fry at 180°C (350°F) for 12-15 minutes, flipping halfway, for a lower-fat version that stays crisp.
high proteinHigh-protein
Add 2 tablespoons of crumbled paneer or tofu to the mixture for extra protein, and reduce the gram flour by 1 tablespoon to keep the consistency firm.
gluten freeGluten-free
This recipe is naturally gluten-free if you ensure your garam masala and chili powder are certified gluten-free — no other changes needed.
spicy tangySpicy-tangy
Double the green chilies and add 1 teaspoon of chaat masala to the mixture for a tangy, fiery kick that pairs well with mint chutney.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of fiber, which supports healthy digestion and helps maintain stable blood sugar levels.
Plant-Based Protein
Gram flour and jackfruit together provide a moderate amount of plant protein, making these kebabs a satisfying meat-free option.
Packed with Spice Antioxidants
Spices like cumin, garam masala, and dry mango powder add antioxidants and anti-inflammatory compounds without extra calories.
Low in Saturated Fat
When shallow fried in controlled oil, these kebabs have far less saturated fat than traditional meat kebabs.
Frequently asked questions
Yes, but use young green jackfruit in brine, not sweet ripe jackfruit. Drain and rinse thoroughly, then skip pressure cooking — simply mash and proceed.
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