How to make KATHAL KE KEBAB - skk -
These kathal ke kebabs prove to be a great substitute for mutton keema kebabs
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Small raw jackfruit (kathal), Red chilli powder (लाल मिर्च पावडर )
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Banana Fries with Cheese-SK Khazana Cocktail Samosa - SK Khazana Baked Bean Wraps Corn Bhel - SK Khazana
KATHAL KE KEBAB - skk 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 : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for KATHAL KE KEBAB - skk Recipe
Small raw jackfruit (kathal) peeled, cut into pieces and boiled 1
Red chilli powder 3 teaspoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1 1/2 teaspoons
Salt to taste
Small onion finely chopped 1
Fresh mint leaves chopped 2 tablespoons
Fresh coriander leaves chopped 4 tablespoons
Roasted gram flour 2 tablespoons
Oil to shallow fry
Onion rings to garnish
Micro greens to garnish
Green chutney to serve
Method
Step 1
Take jackfruit pieces in a bowl and mash it well. Add red chilli powder, turmeric powder, garam masala powder, salt, onion, mint leaves, coriander leaves and roasted gram flour and mix well.
Step 2
Divide the mixture into equal portions and shape them into kebabs and keep them on a plate.
Step 3
Heat sufficient oil in a non-stick pan, place the kebabs in it and shallow-fry, tuning sides, till golden and crisp on both sides. Drain on absorbent paper.
Step 4
Arrange them on a serving platter, garnish with onion rings, micro greens and serve hot along with green chutney.
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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.
