How to make Jau ke Kabab -

Boiled barley mixed with masalas and made into kabab.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Barley soaked overnight and pressure-cooked upto 5-6 whistles, Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Seyal Dabal Upvasacha Dosa Lasooni Fish Tikka Chana Dal Tikki

Jau ke Kabab

Jau ke Kabab Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Jau ke Kabab Recipe

  • Barley soaked overnight and pressure-cooked upto 5-6 whistles 2 cups

  • Oil 3 tablespoons

  • Ginger finely chopped 1 inch

  • Green chilli finely chopped 1

  • Onion grated 1 medium

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 tablespoon

  • Roasted cumin powder 1/2 teaspoon

  • Chaat masala 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Roasted chana dal powder 3 tablespoon

  • Potato Boiled peeled and grated 1 medium

  • Onion rings a few

  • Fresh mint sprigs a few

  • Red chilli 1

  • Lemon wedges 1


Step 1

Heat 2 tbsps oil in a non stick pan. Add ginger and green chilli and sauté for a minute. Add onion and sauté for 1-2 minutes.

Step 2

Add barley and mix. Add turmeric powder, coriander powder, roasted cumin powder, chaat masala, garam masala powder and salt and mix well.

Step 3

Add roasted chana dal powder, mix well and transfer the mixture in a hand blender and grind into a coarse mixture.

Step 4

Transfer the mixture into a bowl. Add potato, coriander leaves and mix well.

Step 5

Heat the remaining oil in a non stick pan. Divide the barley mixture into equal portions and shape each portion into a kabab.

Step 6

Place the kababs in the pan and shallow-fry, turning sides, till golden on both the sides. Drain on absorbent paper.

Step 7

Place some onion rings, mint sprigs, a fresh red chilli and a lemon wedge on a serving plate. Arrange the kababs on the plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.