Kathal Kabab Recipe
Try this Kathal Kabab Recipe, or contribute your own.
Try this Kathal Kabab Recipe, or contribute your own.
- jack fruit : 1/2 kg (500 grams)
- chickpea flour – 1/2 cup (50 grams)
- oil – 3/4 cup
- mint leaves- 1/4 cup
- green coriander- 2 to 3 tbsp (finely chopped )
- green chili – 2 to 3 (finely chopped )
- ginger paste – 2 tsp
- garam masala – 1/2 tsp
- cumin powder- 1 tsp
- dry mango powder- 1/2 tsp
- coriander powder- 2 tsp
- turmeric powder- 1/2 tsp
- salt – 1.25 tsp( or to taste )
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take 500 gm Jackfruit. Cut it, wash and dry it.
- Take a piece of Jackfruit and dice it into smaller pieces. Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.
- Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.
- After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.
- Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.
- To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.
- Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.
- Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well. Reduce the flame. Roast until all ingredients mix well then turn off the flame.
- Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once. The jackfruit is mashed. Now mix it with the spices.
- Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.
- To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.
- To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.
- Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.
- Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.
A Housewife's Delight: Kathal Kabab - A Culinary Journey
As a busy housewife, juggling work, family, and the endless demands of daily life, finding time for elaborate cooking can sometimes feel like a distant dream. Yet, I believe that even amidst the chaos, creating delicious and satisfying meals can be a source of joy and nourishment. This Kathal Kabab recipe is a testament to that belief – a dish that's both impressive and surprisingly straightforward to prepare, making it a perfect addition to my repertoire of quick yet flavorful meals. The aroma alone fills the kitchen with a warmth that instantly soothes the day's stresses, promising a comforting and delicious experience. The process of making these kebabs is almost meditative; the rhythmic mashing of the jackfruit, the careful blending of spices – it's a quiet moment of creation amidst the bustle. And the result? Golden-brown, succulent kebabs that bring smiles to everyone's faces.
The beauty of this recipe lies in its versatility. Jackfruit, a tropical fruit with a unique texture, provides a surprisingly meaty base for these kebabs. The spiced chickpea flour coating adds a delightful crunch, while the aromatic blend of ginger, green chilies, and coriander creates a symphony of flavors that dance on the palate. The addition of dry mango powder introduces a subtle sweetness that perfectly balances the spiciness. I often serve these kebabs as a side dish alongside rice or roti, but they also make a fantastic appetizer or a light and satisfying snack. The vibrant green coriander chutney adds a refreshing contrast to the rich and savory kebabs, enhancing the overall dining experience. The best part? Even with unexpected guests dropping by, I can whip up a batch of these kebabs in a relatively short amount of time, always ready to share the simple pleasure of a home-cooked meal.
The process is incredibly rewarding. From the initial preparation of the jackfruit, carefully boiling and mashing it, to the meticulous blending of spices and the careful frying of the kebabs until they achieve that perfect golden-brown hue – each step brings a sense of accomplishment. It's more than just cooking; it's creating something special, something that embodies love and care. And that, to me, is the true essence of home-cooked food. It’s a recipe that I often share with friends, family, and even neighbours – a culinary offering that extends beyond the confines of my kitchen, connecting me to the people I care about most, fostering community and sharing in the simple joy of a delicious meal.
Beyond the practical ease of this recipe, it offers a deeper connection to the culinary heritage of my region, a reminder of the simple, yet profound, pleasures that food can bring. The spices, the flavors, the very act of preparing this dish is a celebration of tradition and a testament to the power of creating something delicious from simple ingredients. It’s a reminder that even in the midst of a busy schedule, the kitchen can be a sanctuary, a place where moments of mindfulness and creativity can flourish, resulting in a dish that is both delicious and deeply satisfying.
I hope you enjoy trying out this simple yet delicious Kathal Kabab recipe. It’s a recipe that has brought joy to my kitchen and my family, and I hope it brings the same to yours.
