Kathal ke Kebab
Tender, flavorful kebabs made from raw jackfruit, mashed with aromatic spices and chana dal. These vegetarian delights have a meaty texture and are shallow-fried to a perfect golden brown, making them an irresistible Awadhi appetizer.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Pressure Cook the Jackfruit and Dal
- b.In a pressure cooker, combine the cubed raw jackfruit, soaked chana dal, 1 cup of water, and 0.5 tsp of salt.
- c.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the jackfruit is very tender and easily mashable.
- d.Allow the pressure to release naturally. Open the cooker and strain the contents through a colander, pressing gently to remove as much water as possible. Let it cool for 10 minutes.
- 2
Step 2
- a.Prepare the Kebab Mixture
- b.While the jackfruit cools, place a small pan on low heat. Add the besan (gram flour) and dry roast for 2-3 minutes until it becomes aromatic. Set aside.
- c.Transfer the cooked jackfruit-dal mixture to a large bowl. Using a potato masher or your hands, mash it into a coarse, fibrous paste.
- d.Add the finely chopped onion, ginger-garlic paste, green chilies, roasted besan, and all the powdered spices: turmeric, red chili, coriander, cumin, garam masala, and chaat masala.
- e.Finally, add the chopped coriander leaves, lemon juice, and the remaining 0.75 tsp of salt. Mix everything thoroughly until a uniform, firm dough is formed.
- 3
Step 3
- a.Shape the Kebabs
- b.Lightly grease your palms with oil to prevent the mixture from sticking.
- c.Divide the mixture into 12 equal portions.
- d.Take one portion, roll it into a smooth ball, and then gently flatten it into a round patty (tikki) about 2 inches in diameter and 1/2 inch thick. Place on a plate and repeat for all portions.
- 4
Step 4
- a.Shallow Fry the Kebabs
- b.Heat the oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
- c.Carefully place 4-5 kebab patties in the pan, ensuring they are not overcrowded.
- d.Fry for 3-4 minutes on each side, until they are a deep golden brown and crisp on the outside.
- e.Once cooked, remove the kebabs with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- f.Repeat the process for the remaining kebabs, adding more oil to the pan if necessary.
- 5
Step 5
- a.Serve
- b.Serve the Kathal ke Kebabs hot, garnished with extra chaat masala if desired.
- c.They pair perfectly with mint-coriander chutney, sliced onions, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a non-sticky mixture, ensure the boiled jackfruit and dal are drained completely. Squeeze out any excess moisture before mashing.
- 2Lightly dry roast the besan (gram flour) in a pan for 2-3 minutes on low heat until aromatic. This removes the raw taste and acts as a better binding agent.
- 3For perfectly shaped kebabs that don't break, refrigerate the shaped patties for at least 30 minutes before frying. This helps them firm up.
- 4Fry the kebabs on medium heat. Frying on high heat will brown them too quickly, leaving the inside undercooked.
- 5Before frying the whole batch, cook one small test kebab to check for seasoning. Adjust salt and spices in the mixture if needed.
Adapt it for your goals.
Healthier Option
For a lower-calorie version, bake the kebabs. Preheat your oven to 200°C (400°F). Place the patties on a greased baking sheet, brush with oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
Add a CrunchAdd a Crunch
Add 2-3 tablespoons of coarsely crushed cashews or walnuts to the mixture for a delightful texture and nutty flavor.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
To impart a traditional smoky flavor, place a small steel bowl in the center of the kebab mixture. Add a piece of hot charcoal, pour a teaspoon of ghee over it, and immediately cover the bowl for 5-7 minutes to trap the smoke.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight by providing a feeling of fullness.
Good Source of Plant-Based Protein
The combination of chana dal (split chickpeas) and jackfruit provides a substantial amount of protein, making these kebabs a great option for vegetarians and vegans to support muscle health.
Packed with Antioxidants
Jackfruit contains various antioxidants like carotenoids and flavonoids, which help protect your cells from oxidative stress and inflammation, contributing to overall well-being.
Meaty Texture, Plant-Based
For those looking to reduce meat consumption, the fibrous texture of raw jackfruit provides a satisfying and convincing alternative to meat, without the associated cholesterol and saturated fats.
Frequently asked questions
One serving of 3 kebabs contains approximately 250-280 calories, primarily from the jackfruit, dal, and oil used for frying. Baking them can reduce the calorie count significantly.