Loading...
Tender, meaty raw jackfruit kebabs that taste surprisingly like their non-vegetarian counterparts. Spiced with classic Indian aromatics and shallow-fried to a perfect golden-brown crisp, these are a fantastic vegetarian appetizer.
For 4 servings
Pressure Cook Jackfruit and Dal
Prepare the Kebab Mixture
Shape the Kebabs
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
Tender, meaty raw jackfruit kebabs that taste surprisingly like their non-vegetarian counterparts. Spiced with classic Indian aromatics and shallow-fried to a perfect golden-brown crisp, these are a fantastic vegetarian appetizer.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 211.25 calories per serving with 9.29g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shallow Fry the Kebabs
Serve
For a lower-calorie version, bake the kebabs. Preheat your oven to 200°C (400°F). Place the kebabs on a baking sheet lined with parchment paper, brush them with a little oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp.
Add 2 tablespoons of finely chopped mint leaves and 1/4 teaspoon of black pepper powder to the mixture for a fresh and zesty flavor.
Create a small stuffing of finely chopped cashews, raisins, and a pinch of garam masala. Flatten a portion of the kebab mix, place a small amount of stuffing in the center, and enclose it to form the patty before frying.
Both raw jackfruit and chana dal are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Chana dal (split chickpeas) provides a significant amount of protein, making these kebabs a satisfying and muscle-supporting option for vegetarians and vegans.
Raw jackfruit is a good source of Vitamin C, Vitamin A, potassium, and magnesium, which are essential for boosting immunity and maintaining overall health.
One serving of Kathal Kebab (approximately 3 pieces) contains around 250-300 calories, depending on the amount of oil absorbed during frying. Baking them can reduce the calorie count.
Yes, Kathal Kebab is a healthy appetizer. Raw jackfruit is rich in dietary fiber, vitamins, and minerals. The addition of chana dal boosts the protein content, making it a nutritious, plant-based snack.
The most common reason is excess moisture in the mixture. Ensure you drain the cooked jackfruit and dal completely. If the mix still feels wet, add a bit more besan (chickpea flour) to act as a binder. Chilling the shaped kebabs before frying also helps them hold their shape.
Absolutely. You can prepare and shape the kebabs and store them in an airtight container in the refrigerator for up to 2 days before frying. This actually helps them firm up and fry better.
Yes. You can freeze them either uncooked or cooked. For uncooked kebabs, place the shaped patties on a tray in the freezer until firm, then transfer to a freezer-safe bag. For cooked kebabs, let them cool completely before freezing. Reheat in an oven or air fryer.
This recipe is naturally vegan as it uses no animal products. To make it gluten-free, ensure your besan is pure and not contaminated with wheat flour, and substitute asafoetida (hing) if you use it, with a gluten-free version.