Kashmiri Kathal Ke Kabab Or Kashmiri Jackfruit Kebab Recipe


MethodMain Ingredient


 Jackfruit500 Gram (small sticky variety)
 Chana dal200 Gram
 Spring onions6 , finely chopped
 Curry leaves4 , chopped
 Chopped coriander leaves1⁄2 Cup (8 tbs) (fresh)
 Ginger pulp1 Tablespoon
 Garlic pulp1 Teaspoon
 Cumin seeds1 Teaspoon, broiled and powdered
 Asafoetida1⁄2 Teaspoon
 Spices1 Teaspoon, ground (pepper, cloves and cinnamon)
 Sour limes2 , juiced
 Sugar2 Tablespoon
 Breadcrumbs1 Cup (16 tbs) (adjust quantity as needed)
 Peanut oil2 Cup (32 tbs) (for deep frying)

Nutrition Facts

Serving size: Complete recipe

Calories 1876 Calories from Fat 457

% Daily Value*

Total Fat 52 g80%

Saturated Fat 8.8 g43.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 419.9 mg17.5%

Total Carbohydrates 315 g104.9%

Dietary Fiber 66.3 g265.4%

Sugars 51.3 g

Protein 64 g127.4%

Vitamin A 86.3% Vitamin C 131.2%

Calcium 52.6% Iron 107.2%

*Based on a 2000 Calorie diet


Wash the dal well and place in a pressure cooker along with water and salt and cook till tender. When the cooker is opened and any water remains, dry it up. Grind the dal and jackfruit on a stone queen or electric grinder. Mix in the garam masala and set aside.
Cut the spring onions from their roots uptil 6 inches above very finely and place them in a frying pan along with 1 tablespoon pure ghee and the chopped green leaves.
Stir lightly and cook till soft. Add 2 teaspoons of water if necessary, so it cooks properly. Add the green chillies, fresh coriander, pulped ginger and garlic, the powdered cumin and asafoetida and stir over a low flame for two minutes. Then add the dal and jackfruit mixture and mix well. Remove from the flame and add the sugar and lime juice and mix and taste for salt.
Make small finger-sized croquette shapes or round kababs of the mixture and roll them well in breadcrumbs.
Heat a karahi half filled with the oil. When hot, lower the flame a little and fry a few at a time gently, till golden brown.
Serve as snacks for breakfast or tea straight from the fire.