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Kashmiri Kathal Ke Kabab Or Kashmiri Jackfruit Kebab Recipe
|Jackfruit||500 Gram (small sticky variety)|
|Chana dal||200 Gram|
|Spring onions||6 , finely chopped|
|Curry leaves||4 , chopped|
|Chopped coriander leaves||1⁄2 Cup (8 tbs) (fresh)|
|Ginger pulp||1 Tablespoon|
|Garlic pulp||1 Teaspoon|
|Cumin seeds||1 Teaspoon, broiled and powdered|
|Spices||1 Teaspoon, ground (pepper, cloves and cinnamon)|
|Sour limes||2 , juiced|
|Breadcrumbs||1 Cup (16 tbs) (adjust quantity as needed)|
|Peanut oil||2 Cup (32 tbs) (for deep frying)|
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
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.