Kathal Ke Shami Kabab

Name: Kathal Ke Shami Kabab
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gm jackfruit veg (cut into pieces); 2 cups chana dal; 6 garlic pods peeled; 2 inch ginger; 5 green chillies (cut into pieces); 1 onion finely chopped; 1 raw mango peeled and chopped; 2 tablespoons chopped coriander leaves; Salt as per taste; 1 teaspoon red chilli powder; 1/2 teaspoon garam masala powder; 1/4 teaspoon turmeric powder; 1 mace; 4 cloves; 1 teaspoon black pepper corns; 3 bayleaf; 2 green cardamom; 3 inch cinnamon stick; 1 teaspoon cumin seeds; 1/4 cup clarified butter; 1/3 cup cooking oil

Saba Firoz Shaikh @sabaskitchen

Malad (West), Mumbai

#mealfortwo
https://youtu.be/PYJNB99W4q0
Here I have made this vegetarian appetizer called Kathal Ke Shami Kababs which is similar to mutton ke shami kababs. Made this in awadhi style and it is a popular appetizer from the kitchens of Lucknow (Uttar Pradesh) that uses jackfruit (Kathal). ... Kathal Ke Shami Kababs (Raw Jackfruits Patties) is perfect for those vegetarian moments. Enjoy these delicious mouth melting kababs and remember to serve them with a green Chutney, onion slices and lemon.

Saba Firoz Shaikh @sabaskitchen

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Ingredients

1hour

2 servings

250 gmjackfruit veg (cut into pieces)
2 cupschana dal
6garlic pods peeled
2 inchginger
5green chillies (cut into pieces)
1onion finely chopped
1raw mango peeled and chopped
2 tablespoonschopped coriander leaves
Salt as per taste
1 teaspoonred chilli powder
1/2 teaspoongaram masala powder
1/4 teaspoonturmeric powder
1mace
4cloves
1 teaspoonblack pepper corns
3bayleaf
2green cardamom
3 inchcinnamon stick
1 teaspooncumin seeds
1/4 cupclarified butter
1/3 cupcooking oil

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Steps

1hour

1

Soak chana Dal in water for 30minutes. Keep aside.
2

Heat clarified butter in pressure cooker add mace, cumin seeds, cloves, green cardamom, bayleaf, cinnamon and black pepper corn in it. Cook till spices start spluttering.
3

Add ginger garlic and cook for minute on low flame or till ginger garlic get pink in colour.
4

Add chana dal, jackfruit pieces and saute for minutes, salt, red chilli powder, garam masala powder, turmeric powder, green chillies and 400ml water. Mix it well and cover the lid, cook on 4 to 5 whistle. Switch off the flame, let the mixture cool down on room temperature.
5

Remove bayleaf, cinnamon and mace from mixture. Grind it in food processor or in mixer grinder.
6

Add chopped onion, chopped raw mango and coriander leaves, mix it well.
7

Take tomato size portion from mixture. Make balls flattened it in between palm.
8

Heat 3 -4 tablespoons cooking oil on non-stick pan and shallow fry all shami kababs from both the sides and till it turn into golden brown. Transfer it on absorbing paper.
9

Kathal ke shami kababs r ready to eat.
10

Serve this with green Chutney, onion slices and lemon.