Kathal Kebab

With a neutral taste and a meat like texture, jackfruit or kathal is the perfect substitute for mutton or chicken in kebab recipes. These kebabs makes are sumptuous and super easy to make.

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield5-6 kebabs
  • Serving Size100 g
  • Cuisine
    • Indian
  • Course
    • Appetizer
    • Snack
  • Suitable for Diet
    • Vegetarian


  • 275 gms. green jackfruit (750 ml jackfruit can in brine/water)
  • 6 tbsp. roasted bengal gram flour or chickpea flour
  • 1 tbsp. coarsely crushed walnuts/peanuts
  • 2 tbsp. finely chopped onions
  • 2 tbsp. finely chopped cilantro
  • 1 tbsp. finely chopped mint
  • 1 tsp. finely chopped ginger
  • 1 tsp. finely chopped garlic
  • 1 tsp. mango powder
  • 1 finely chopped green chili (remove seeds for less heat) optional
  • ½ tsp. garam masala powder
  • Salt to taste
  • Oil to shallow fry



Squeeze out as much water as you can from the jackfruit and shred it in the food processor or using a fork.


Add roasted bengal gram flour, walnuts, onions, cilantro, mint, ginger, garlic, mango powder, garam masala and salt. Mix all the ingredients well. If it still has a lot of moisture, you can add either more bengal gram flour or a tbsp. spoon of flax meal.


Divide the mix into 5 or 6 equal portions and mould into patties. Keep aside for 10 minutes.( can also refrigerate for 2-3 days till ready to fry)


Shallow fry in ghee/oil on low to medium heat till browned from both sides.


Serve hot with salad and a chutney of your choice.

If using fresh or frozen green jack fruit, you have to boil it until it is tender (7-10 minutes). To make roasted bengal gram flour, dry roast flour in a heavy bottom pan on low heat until it gives out a nutty aroma. It generally takes around 5-7 minutes. You can also add shredded kale/spinach/fenugreek to the mix.

Share this recipe