Wednesday, March 25, 2009

Kathal ke kebab - Raw Jackfruit Patties


When LG of tasteofmysore announced that she would be hosting AFAM-Jackfruit, this is the first thing, which came to my mind. But due to unavailability of raw jackfruit and time I could not make it in time to send in an entry. Recently my sister in law “V” told me that they are going to make kathal kebabs, I told her to send in the recipe and the photos so that I can blog these.

The first time I made these kebabs after marriage I had to spin a big story and convince my hubby dear that these are shaami kebabs made with minced mutton. All this because he had never eaten raw jackfruit and was not willing to try it. The day before I was going to make these kebabs I told him that I had bought the keema “minced mutton” and that I would be making kebabs. Raw jackfruit is known for tasting and resembling in texture to non-veg and it is often called as vegetarian mutton in our place. I had pinned my hopes on the fact that these kebabs taste almost like shaami kebabs and that my hubby would not be able to make out the difference. When I served these, he relished them and absolutely loved them, that is when I disclosed to him that these were indeed made from jackfruit and not meat. He did not believe at first , and now whenever we serve these to any guests he loves quiz them about the type of “meat” used in these . Till date none of the guests have been able to guess that these are vegetarian kebabs :)

Ingredients :-
Raw jackfruit / kathal – 500 grams
Dhuli Masoor dal / split red lentils – 100 grams
Onions – 2-3 large ones
Ginger – 1-1.5 inches long piece
Green chili – 4-5 – as per taste
Cloves – 5-6
Black pepper – 5-6
Red chili powder – as per taste
Raw mango powder / amchur powder – 1-2 t sp as per taste
Chat masala – as per taste
Coriander leaves – 4-5-table spoon – chopped finely

Cook the raw jackfruit with the lentils, onions, ginger, cloves and black pepper with a little water in the pressure cooker . Cook till 2 whistles. Take off the flame and let it cool. Once cool grind the whole mix to a thick paste in the grinder. Do not add any water while grinding otherwise the mixture will become too thin to be shaped into kebabs. Add salt, red chili, amchur powder /lime juice and coriander leaves and mix well.

Make small balls of this mixture and flatten them, stuff with chopped onion, green chili and coriander leaves. Shape into small discs or oblong shaped kebabs. You can either deep fry them or shallow fry them. We usually grill them with a little oil smeared on them.


Serve hot with coriander chutney or tomato ketchup or with just a little limejuice sprinkled on it.

2 comments:

LG said...

Interesting Recipe N. I will try them when I get a chance to buy raw jackfruit

SPICE OF LIFE said...

thanks LG ...please do try them I am sure everyone would love them