Name: Kathal Ke Shami Kebab recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 400 gms. small kathal (raw Jackfruit), chopped; 1/3 cup chana dal (Bengal Gram lentil), soaked overnight; 2 tbsp. oil; 2 bay leaves; 2 dry red chilies; 1" cinnamon stick; 2 green cardamoms; 4 cloves; 1/2 mace; 1/2 tsp. peppercorns; salt to taste; 1/2 tsp. turmeric powder; 1" ginger, chopped; 3-4 garlic cloves, chopped; 1 onion, chopped; 2-3 green chilies, chopped; 2-3 tbsp. coriander leaves, chopped; 2-3 tbsp. roasted gram flour; 2 btsp. cashews, coarsely crushed; oil to shallow fry

ABOUT Kathal Ke Shami Kebab RECIPE

Raw jackfruit has a lot of health benefits as it contains fibre, protein, vitamins and is good for diabetics. You can dish out many appetizing recipes with this humble veggie, like curries, biryani, cutlets / koftas, etc. Today I would like to share Shami Kebab that I prepared out of it. Chana dal and other flavouring agents are added to the jackfruit to make these yummy kebabs. These can be relished as a tea-time snack, as an appetizer with green chutney or as a light meal with salad.

Ingredients Serving: 3

400 gms. small kathal (raw Jackfruit), chopped
1/3 cup chana dal (Bengal Gram lentil), soaked overnight
2 tbsp. oil
2 bay leaves
2 dry red chilies
1" cinnamon stick
2 green cardamoms
4 cloves
1/2 mace
1/2 tsp. peppercorns
salt to taste
1/2 tsp. turmeric powder
1" ginger, chopped
3-4 garlic cloves, chopped
1 onion, chopped
2-3 green chilies, chopped
2-3 tbsp. coriander leaves, chopped
2-3 tbsp. roasted gram flour
2 btsp. cashews, coarsely crushed
oil to shallow fry

Instructions

Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Saute for a few seconds.
Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Saute for 2 minutes and then add 1/2 cup water.
Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down.
Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashewnut powder.
Combine everything well and then form into round shaped kebabs. Refrigerate it till frying time.
Heat 1-2 tbsp. oil and shallow fry the shami kebabs in batches till golden on both sides. Drain on a kitchen towel and serve as a tea-time snack, as an appetizer with green chutney or as a light meal with salad.

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