Awadhi Style Kathal Ke Kebab Recipe
Awadhi Style Kathal Ke Kebab Recipe is a popular appetizer from the kitchens of Uttar Pradesh that uses jackfruit (Kathal). It is a vegetarian delight! These delicious, meaty, wonderful kebabs are sure to impress the vegetarians and non-vegetarians alike. Kathal Ke Kebab is a simple recipe, barring the removal of the jackfruit pulp and deseeding them. Serve Awadhi Style Kathal Ke Kebab Recipe as appetizer or tea time snack with tomato sauce or Dhaniya Pudina Chutney.
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Note:
Apply oil to your hands thoroughly before peeling the jackfruit since the lac inside tends to stick to hands.
Keep the raw jackfruits after peeling, cleaning and deseeding immersed in water since the raw fruit tends to oxidize and become black with time if left outside.
45 M
30 M
75 M
5-6 Servings
Ingredients
- 750 grams Jackfruit (Kathal) , (raw), chopped
- 3 Onions , finely chopped
- 6 Green Chillies , finely chopped
- 3 tablespoon Mint Leaves (Pudina) , finely chopped
- 5 tablespoon Coriander leaves (Dhania) , finely chopped
- 1/2 inch Ginger
- 7 cloves Garlic
- 1/3 cup Gram flour (besan)
- 1 teaspoon Garam masala powder
- 1 tablespoon Cumin powder , (roast and ground)
- 1 tablespoon Coriander Powder , (roast and ground)
- 1 tablespoon Fennel Powder
- 1 tablespoon Amchur (Dry Mango Powder)
- Salt , to taste
- Cooking oil , for shallow frying
Directions for Awadhi Style Kathal Ke Kebab Recipe
To prepare Awadhi Style Kathal Ke Kebab Recipe, add about 2 liters of water into a large saucepan. Add the chopped kathal pieces and a pinch of salt and turmeric. Bring it to boil and cook until kathal is cooked and they are tender.
Remove the kathal from water, let it cool down a bit. Add the chopped kathal, garlic, ginger pieces, all the spice powders until you get a smooth paste.
Transfer the ground paste into a bowl. Add roasted besan, chopped onions, green chilies, coriander leaves, mint leaves and salt to taste. Mix well.
Divide the mix into equal portions. Roll a portion into ball and then slightly press to make discs. Repeat this for rest of the paste.
Heat a pan for shallow frying and add little oil. Place a few kathal kebabs on hot oil and shallow fry on medium flame until browned on both side.
Remove the fried kebabs on kitchen towel. Serve hot as a snack, with tomato sauce or Dhaniya Pudina Chutney.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
