Awadhi Style Kathal Ke Kebab Recipe – Raw Jackfruit Kebabs
Awadhi cuisine, known for its rich, aromatic flavors and intricate preparations, brings us this delightful recipe of Kathal Ke Kebab. Made from raw jackfruit (Kathal), this vegetarian kebab is not only delicious but also a healthy alternative to traditional meat-based kebabs. These kebabs are perfectly spiced, crispy on the outside, and soft on the inside, making them an ideal appetizer or snack for any occasion.
Here is how you can make these flavorful, fragrant Awadhi-style Raw Jackfruit Kebabs in your kitchen.
Ingredients for Awadhi Style Kathal Ke Kebab
| Ingredient | Quantity |
|---|---|
| Raw Jackfruit (Kathal) | 750 grams (chopped) |
| Onions | 3 (finely chopped) |
| Green Chillies | 3 (finely chopped) |
| Mint Leaves (Pudina) | 3 tablespoons (finely chopped) |
| Coriander Leaves (Dhania) | 5 tablespoons (finely chopped) |
| Ginger | 1/2 inch piece |
| Garlic | 7 cloves |
| Gram Flour (Besan) | 1/3 cup |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 tablespoon (roast and ground) |
| Coriander Powder (Dhania) | 1 tablespoon (roast and ground) |
| Fennel Powder | 1 tablespoon |
| Amchur (Dry Mango Powder) | 1 tablespoon |
| Salt | To taste |
| Sunflower Oil | For shallow frying |
Preparation Time
- 45 minutes
Cooking Time
- 30 minutes
Total Time
- 75 minutes
Servings
- 4 servings
Cuisine
- Awadhi
Course
- Appetizer
Diet
- Vegetarian
Instructions to Prepare Awadhi Style Kathal Ke Kebab
To make these scrumptious Awadhi Style Kathal Ke Kebab, we need to begin with the raw jackfruit, which is the key ingredient of the kebabs. Here is a step-by-step guide to preparing this dish:
-
Prep the Raw Jackfruit (Kathal):
- Grease your hands and knife with a little oil before you start cutting the raw jackfruit. This is an important step to avoid the sticky latex or sap that oozes out of the fruit.
- Fill a bowl with water and add some salt to it. As you cut the jackfruit into pieces, place them immediately into the salted water to prevent discoloration.
- Cut the jackfruit in half, discard the tough skin, and slice it into 1-inch pieces. Soak the pieces in salted water while you proceed with the rest of the preparation.
-
Cook the Jackfruit:
- In a pressure cooker, add the chopped raw jackfruit along with 1/2 cup of water.
- Pressure cook the jackfruit for 6 whistles, then reduce the heat and cook for an additional 10 minutes.
- After the cooking time, turn off the heat and allow the pressure to release naturally.
- Drain the jackfruit pieces and set them aside to cool.
-
Prepare the Kathal Kebab Mixture:
- Once the jackfruit is cool enough to handle, transfer the pieces into a mixer or food processor.
- Add the ginger, garlic, garam masala powder, cumin powder, coriander powder, fennel powder, amchur powder, and salt to the jackfruit.
- Grind everything into a thick, smooth mixture. This will be your Kathal Kebab mixture.
-
Combine the Ingredients:
- Transfer the ground jackfruit mixture into a large bowl.
- Add the gram flour, finely chopped onions, green chilies, mint leaves, and coriander leaves to the bowl.
- Mix everything together thoroughly to form a dough-like mixture.
-
Shape the Kebabs:
- Divide the Kathal Kebab mixture into equal portions, approximately the size of a lemon.
- Roll each portion into a ball and then gently press between your palms to form small, flat tikki-like discs.
- Repeat this process with the remaining mixture.
-
Shallow Fry the Kebabs:
- Heat some sunflower oil in a pan on medium heat.
- Once the oil is hot, place the prepared kebabs into the pan, but donβt overcrowd them. Fry them in batches if needed.
- Shallow fry the kebabs for 4-5 minutes on one side until golden brown and crisp.
- Flip them gently and cook the other side until it becomes golden brown as well.
- Once both sides are perfectly crisped, remove the kebabs from the pan and drain any excess oil on a paper towel.
-
Serve the Kebabs:
- Arrange the Awadhi Style Kathal Ke Kebab on a platter.
- Serve hot with tangy tomato sauce or fresh Dhaniya Pudina Chutney and pickled onions.
- These kebabs make for an excellent appetizer or a tasty snack, perfect for tea-time or any gathering.
Tips for Perfect Kathal Ke Kebab:
- Greasing the Knife & Hands: Since raw jackfruit has a sticky sap, always grease your knife and hands with oil before cutting it.
- Pressure Cooking: Make sure to cook the jackfruit properly in the pressure cooker to ensure it becomes soft and mashable.
- Spices: Adjust the spices according to your preference. If you like it spicier, you can add more green chilies or even a dash of red chili powder.
- Shallow Frying: Ensure the oil is hot enough before placing the kebabs to get a crispy exterior. If the oil is too cool, the kebabs might absorb excess oil and become soggy.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~3 g |
| Fat | ~12 g |
| Carbohydrates | ~15 g |
| Fiber | ~5 g |
| Sugar | ~3 g |
Enjoy these crispy, flavorful Awadhi Style Kathal Ke Kebab as a delightful vegetarian alternative that will impress your guests and leave them asking for more. This recipe is not only easy to make but is also a perfect option for those looking to enjoy healthy, plant-based snacks. Whether served as an appetizer or a part of your main course, these kebabs are sure to win hearts with every bite!
