Kathal Kebab
Tender, meaty raw jackfruit kebabs that taste surprisingly like their non-vegetarian counterparts. Spiced with classic Indian aromatics and shallow-fried to a perfect golden-brown crisp, these are a fantastic vegetarian appetizer.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Pressure Cook Jackfruit and Dal
- b.In a pressure cooker, combine the chopped raw jackfruit, soaked and drained chana dal, 0.5 tsp of salt, and turmeric powder.
- c.Add 1 cup of water. Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the jackfruit is completely tender and easily mashable.
- d.Once the pressure releases naturally, open the cooker. Drain the mixture thoroughly through a colander, pressing gently to remove all excess water. This step is crucial for firm kebabs. Let it cool for 10 minutes.
- 2
Step 2
- a.Prepare the Kebab Mixture
- b.Transfer the cooled jackfruit and dal mixture to a large mixing bowl.
- c.Using a potato masher or your hands, mash the mixture to a coarse, fibrous texture. Avoid making a smooth paste.
- d.Add the finely chopped onion, ginger-garlic paste, green chilies, coriander leaves, besan, red chili powder, coriander powder, garam masala, amchur powder, and the remaining 0.75 tsp of salt.
- e.Mix everything thoroughly until it forms a firm, non-sticky, dough-like mixture.
- 3
Step 3
- a.Shape the Kebabs
- b.Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
- c.Divide the mixture into 12 equal portions.
- d.Take one portion, roll it into a smooth ball between your palms, and then gently flatten it to form a round patty (tikki) about 2 inches in diameter and 0.5 inch thick.
- e.Place the shaped kebabs on a plate. For best results, you can refrigerate them for 20-30 minutes to help them firm up.
- 4
Step 4
- a.Shallow Fry the Kebabs
- b.Heat 4 tablespoons of oil in a non-stick skillet or tawa over medium heat.
- c.Once the oil is hot, carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
- d.Fry for 3-4 minutes on one side until golden brown and crisp. Gently flip and fry the other side for another 3-4 minutes.
- e.Remove the cooked kebabs with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining kebabs.
- 5
Step 5
- a.Serve
- b.Serve the Kathal Kebabs hot with a side of mint-coriander chutney, tamarind chutney, or a simple yogurt dip. Garnish with onion rings and a lemon wedge.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the raw jackfruit is cooked until it's completely soft and falls apart easily.
- 2Squeezing out all excess water from the cooked mixture is crucial to prevent the kebabs from breaking while frying.
- 3For a richer flavor, you can dry roast the besan (chickpea flour) on low heat for 2-3 minutes until fragrant before adding it to the mixture.
- 4If the mixture feels too wet after adding all ingredients, add another tablespoon of besan to help bind it.
- 5Refrigerating the shaped kebabs for 20-30 minutes before frying helps them hold their shape better.
- 6Fry on a consistent medium heat to ensure the kebabs cook through evenly and develop a crispy exterior without burning.
Adapt it for your goals.
Healthier Option
For a lower-calorie version, bake the kebabs. Preheat your oven to 200°C (400°F). Place the kebabs on a baking sheet lined with parchment paper, brush them with a little oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp.
Flavor BoostFlavor Boost
Add 2 tablespoons of finely chopped mint leaves and 1/4 teaspoon of black pepper powder to the mixture for a fresh and zesty flavor.
Stuffed KebabsStuffed Kebabs
Create a small stuffing of finely chopped cashews, raisins, and a pinch of garam masala. Flatten a portion of the kebab mix, place a small amount of stuffing in the center, and enclose it to form the patty before frying.
Why this is on our healthy list.
Rich in Dietary Fiber
Both raw jackfruit and chana dal are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Plant-Based Protein
Chana dal (split chickpeas) provides a significant amount of protein, making these kebabs a satisfying and muscle-supporting option for vegetarians and vegans.
Packed with Vitamins and Minerals
Raw jackfruit is a good source of Vitamin C, Vitamin A, potassium, and magnesium, which are essential for boosting immunity and maintaining overall health.
Frequently asked questions
One serving of Kathal Kebab (approximately 3 pieces) contains around 250-300 calories, depending on the amount of oil absorbed during frying. Baking them can reduce the calorie count.