Awadhi Style Kathal Ke Kebab Recipe- Raw Jackfruit Kebabs
A vegetarian Awadhi recipe with jackfruit raw (kathal) - chopped, onions - finely chopped, green chillies - finely chopped. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To prepare Awadhi Style Kathal Ke Kebab Recipe, let us first cut the raw jackfruit
jackfruit raw (kathal) - chopped(750 grams) - 2
In order to do that we have to first grease our hands and the knife that is going to be used with oil
- 3
This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit, does not get onto your hands and makes the cutting process hassle-free
- 4
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit
jackfruit raw (kathal) - chopped(750 grams)salt - to taste - 5
Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and then soak them in the salted water
jackfruit raw (kathal) - chopped(750 grams)inch ginger(1/2)salt - to taste - 6
To start cooking the Raw Jackfruit, place the cut pieces of raw jackfruit in a pressure cooker with 1/2 cup of water and pressure cook for 6 whistles, reduce the heat and continue to cook for 10 minutes
jackfruit raw (kathal) - chopped(750 grams) - 7
Turn off the flame
- 8
Allow the pressure to release naturally
- 9
Drain the raw jackfruit pieces and allow to cool and set aside
jackfruit raw (kathal) - chopped(750 grams) - 10
In a mixer-jar, transfer the boiled jackfruit pieces , along with garlic, ginger, and all the spice powders- garam masala powder, cumin powder, coriander powder, fennel seed powder, amchur powder and salt and grind into a thick mixture which will give us the Kathal Kebab Mixture
jackfruit raw (kathal) - chopped(750 grams)coriander (dhania) leaves - finely chopped(5 tablespoon)inch ginger(1/2)cloves garlic(7)garam masala powder(1 teaspoon)cumin powder (jeera) - (roast and ground)(1 tablespoon)coriander powder (dhania) - (roast and ground)(1 tablespoon)fennel powder(1 tablespoon)amchur (dry mango powder)(1 tablespoon)salt - to taste - 11
Transfer Kathal Kebab mixture into a bowl and add gram flour, chopped onions, green chilies, coriander leaves, mint leaves
jackfruit raw (kathal) - chopped(750 grams)onions - finely chopped(3)green chillies - finely chopped(3)mint leaves (pudina) - finely chopped(3 tablespoon)coriander (dhania) leaves - finely chopped(5 tablespoon)gram flour (besan)(1/3 cup)coriander powder (dhania) - (roast and ground)(1 tablespoon) - 12
Combine well
- 13
Divide the Kathal Kebab mixture into equal portions
- 14
Roll each of the portions into a lemon sized ball and then slightly press between your palms to make tikki like discs
- 15
Repeat this for rest of the Kathal Kebab mixture
- 16
Heat a pan with oil, on medium heat, to pan fry the Kathal Kabab
- 17
Place a few kathal kebabs on the pan and shallow fry on medium flame for 4-5 minutes, and flip and cook on the other side of the kebab
sunflower oil - for shallow frying - 18
Make sure you have a nice brown colour on both sides
- 19
Remove from the pan and arrange on a platter
- 20
Serve Awadhi Style Kathal Ke Kebab Recipe as appetizer with tomato sauce or Dhaniya Pudina Chutney and Pickled onions for an Indian Diabetic Tea Time snack
onions - finely chopped(3)
Rate this recipe
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Awadhi Style Kathal Ke Kebab Recipe- Raw Jackfruit Kebabs
A vegetarian Awadhi recipe with jackfruit raw (kathal) - chopped, onions - finely chopped, green chillies - finely chopped. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To prepare Awadhi Style Kathal Ke Kebab Recipe, let us first cut the raw jackfruit
jackfruit raw (kathal) - chopped(750 grams) - 2
In order to do that we have to first grease our hands and the knife that is going to be used with oil
- 3
This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit, does not get onto your hands and makes the cutting process hassle-free
- 4
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit
jackfruit raw (kathal) - chopped(750 grams)salt - to taste - 5
Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and then soak them in the salted water
jackfruit raw (kathal) - chopped(750 grams)inch ginger(1/2)salt - to taste - 6
To start cooking the Raw Jackfruit, place the cut pieces of raw jackfruit in a pressure cooker with 1/2 cup of water and pressure cook for 6 whistles, reduce the heat and continue to cook for 10 minutes
jackfruit raw (kathal) - chopped(750 grams) - 7
Turn off the flame
- 8
Allow the pressure to release naturally
- 9
Drain the raw jackfruit pieces and allow to cool and set aside
jackfruit raw (kathal) - chopped(750 grams) - 10
In a mixer-jar, transfer the boiled jackfruit pieces , along with garlic, ginger, and all the spice powders- garam masala powder, cumin powder, coriander powder, fennel seed powder, amchur powder and salt and grind into a thick mixture which will give us the Kathal Kebab Mixture
jackfruit raw (kathal) - chopped(750 grams)coriander (dhania) leaves - finely chopped(5 tablespoon)inch ginger(1/2)cloves garlic(7)garam masala powder(1 teaspoon)cumin powder (jeera) - (roast and ground)(1 tablespoon)coriander powder (dhania) - (roast and ground)(1 tablespoon)fennel powder(1 tablespoon)amchur (dry mango powder)(1 tablespoon)salt - to taste - 11
Transfer Kathal Kebab mixture into a bowl and add gram flour, chopped onions, green chilies, coriander leaves, mint leaves
jackfruit raw (kathal) - chopped(750 grams)onions - finely chopped(3)green chillies - finely chopped(3)mint leaves (pudina) - finely chopped(3 tablespoon)coriander (dhania) leaves - finely chopped(5 tablespoon)gram flour (besan)(1/3 cup)coriander powder (dhania) - (roast and ground)(1 tablespoon) - 12
Combine well
- 13
Divide the Kathal Kebab mixture into equal portions
- 14
Roll each of the portions into a lemon sized ball and then slightly press between your palms to make tikki like discs
- 15
Repeat this for rest of the Kathal Kebab mixture
- 16
Heat a pan with oil, on medium heat, to pan fry the Kathal Kabab
- 17
Place a few kathal kebabs on the pan and shallow fry on medium flame for 4-5 minutes, and flip and cook on the other side of the kebab
sunflower oil - for shallow frying - 18
Make sure you have a nice brown colour on both sides
- 19
Remove from the pan and arrange on a platter
- 20
Serve Awadhi Style Kathal Ke Kebab Recipe as appetizer with tomato sauce or Dhaniya Pudina Chutney and Pickled onions for an Indian Diabetic Tea Time snack
onions - finely chopped(3)
Rate this recipe
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