First of all wash the chana dal thoroughly and soak it in water for 3-4 hours so that the dal swells. Peel the jackfruit and chop it. For kebabs, small jackfruit is better which is called 'kathali'. If you do not get small jackfruit, then remove the hard part near its seed.

Cut jackfruit into smaller pieces. Chop onion, ginger, green chillies, green coriander and mint leaves.

Put jackfruit, chana dal, turmeric powder, salt, cloves, big cardamom, cinnamon, cumin seeds and a little water in the cooker and boil for 3 whistles or until cooked well. As can be seen in the last picture, our jackfruit and dal are well cooked and there is no water in it.

When jackfruit and chana dal are boiled, put them on a sieve and if there is any water left, drain the extra water. After this, mash it with the help of a masher. Put 1 teaspoon oil in the pan and heat it, then add green chillies, ginger and saute it.

Now add onion and fry till it turns pink. After this add one spoon garlic paste and saute it.

Now add jackfruit and lentil paste in the pan and then add all the dry spices. Now fry for 1-2 minutes and then add finely chopped coriander and mint. Let the mixture cool down and then grind it in a blender. Add chopped coriander leaves and mint leaves and mix well.

No binding material has been added yet, so add cornflour or poha powder and give it the desired shape. (You can skip this if you want) On the other hand, heat oil and deep fry the kebabs on medium flame.

Deep fry the kebabs by turning them on both sides.

Jackfruit Kabab is ready.

Serve them with your favorite chutney, dip and onions. #Note - The amount of spices for the kebabs can be increased or decreased according to taste. Similarly, you can shallow fry them or bake them like tikkis.