How to make Jau ke Kabab -
Boiled barley mixed with masalas and made into kabab.
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 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
Method
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.
Nutrition Info
Calories : 1777 Kcal
Carbohydrates : 48.7 gm
Protein : 278.1 gm
Fat : 52.1 gm
Other : 55
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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 www.sanjeevkapoor.com 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.
