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
- 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.