Name: Kathal Shami Kabab recipe by Abhipsa Saran at BetterButter
Prep time: 77 min
Cook time: 30 min
Total time: 107 min
Yield: 4
Ingredients: Jack Fruit or Kathal - 500gm; Chana Dal - 4 to 5 tbsp; Onion- - 1 large; Garlic - 5 to 6 cloves; Green Chilli – 2 to 3; Ginger - 1 inch piece; Zeera - 1 tsp; Clove - 4 to 5; Green Cardamom - 2; Dalchini - 1 inch piece; Bay Leaves - 1 to 2; Black Pepper - 3 to 4; Haldi - 1 tsp; Salt to taste; Oil for frying

Ingredients Serving: 4

Jack Fruit or Kathal - 500gm
Chana Dal - 4 to 5 tbsp
Onion- - 1 large
Garlic - 5 to 6 cloves
Green Chilli – 2 to 3
Ginger - 1 inch piece
Zeera - 1 tsp
Clove - 4 to 5
Green Cardamom - 2
Dalchini - 1 inch piece
Bay Leaves - 1 to 2
Black Pepper - 3 to 4
Haldi - 1 tsp
Salt to taste
Oil for frying

Instructions

Apply generous amount of oil on kitchen platform, knife and palm and cut the kathal in cubes.
Soak chana dal in water for half an hour. In a pressure cooker add fried cubed kathal, soaked chana dal and all other spices. Add water and cook up to 3 whistles. Let it release the pressure. Allow it to come down to the room temperature.
Heat 1 tbsp of oil in a frying pan and add the cubed kathal. Fry the kathal up to the raw smell goes off.
In a grinder jar put all the cooked kathal and spices to make a smooth paste. While grinding don't add any water. If needed add a very little water. It should be a smooth paste.
Taste the paste and adjust the seasoning. if it became very watery, add little besan to the paste.
Heat oil in a pan and give shapes to the paste like round or heart shape, shallow fry them. It is ready to serve with onion or mint chutney.

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