How to make Kathal Ke Masaledar Kabab -

Unique jackfruit kababs with a twist.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Jackfruit (कच्चा कट्ठल), Onions (प्याज़ )

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Kathal Ke Masaledar Kabab checkout Kathal Ke Shaami, Kathal ke Kebab . You can also find more Snacks and Starters recipes like Yeral Varuval Surnache Kaap Scrambled Egg Cup Kachche Kele aur Hare Matar ki Tikkiyan

Kathal Ke Masaledar Kabab

Kathal Ke Masaledar Kabab Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kathal Ke Masaledar Kabab Recipe

  • Raw Jackfruit 1/2 kilogram

  • Onions for garnishing

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Ginger chopped 1 inch piece

  • Green chillies 6

  • Garlic 15 cloves

  • Coriander seeds 1 tablespoon

  • Cloves 5

  • Black cardamoms 3

  • Black peppercorns 10

  • Cinnamon 1 inch stick

  • Fennel seeds (saunf) 2 teaspoons

  • Onions chopped 2 medium

  • Fresh coriander leaves chopped 3 tablespoons

  • Salt to taste

  • Ghee 4 tablespoons


Step 1

Apply oil to a knife and remove skin of jackfruit. Cut into half inch sized cubes. Cook the jackfruit in sufficient water till tender. Add chana dal and cook till tender.

Step 2

Drain excess water, if any, and grind the mixture with ginger, green chillies and garlic to a coarse paste. Dry roast coriander seeds, cloves, black cardamoms, black peppercorns, cinnamon, fennel seeds. Cool and grind to a coarse powder.

Step 3

In a bowl mix together jackfruit mixture, ground powder, onions, coriander leaves and salt and mix well. Divide the mixture into equal portions. Shape them into balls and flatten them lightly.

Step 4

Heat a little ghee in a non stick pan on medium heat and shallow fry the kababs, a few at a time, till golden brown on both the sides. Serve hot with green chutney or tomato ketchup.

website of the year 2013
website of the year 2014
website of the year 2016
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.