Kathal Ke Shami Kebab (Raw Jackfruit Kebab / Patty)

          Raw jackfruit has a lot of health benefits as it contains fibre, protein, vitamins and is good for diabetics. You can dish out many appetizing recipes with this humble veggie, like curries, biryani, cutlets / koftas, etc. 

          Today I would like to share Shami Kebab that I prepared out of it. Chana dal and other flavouring agents are added to the jackfruit to make these yummy kebabs. These can  be relished as a tea-time snack, as an appetizer with green chutney or as a light meal with salad. So check out the step by step pictorial recipe to prepare it.

• 400 gms. small kathal (raw Jackfruit), chopped
• 1/3 cup chana dal (Bengal Gram lentil), soaked overnight 
• 2 tbsp. oil
• 2 bay leaves
• 2 dry red chilies
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 mace
• 1/2 tsp. peppercorns
• salt to taste
• 1/2 tsp. turmeric powder
• 1" ginger, chopped
• 3-4 garlic cloves, chopped
• 1 onion, chopped
• 2-3 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2-3 tbsp. roasted gram flour
• 2 tbsp. cashews, coarsely crushed
• oil to shallow fry

          Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Sauté for a few seconds.

          Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Sauté for 2 minutes and then add 1/2 cup water.

          Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down. 

          Grind into a coarse paste. To it add the onions, coriander leaves, green chilies, roasted gram flour and cashew nut powder.

          Combine everything well and then form into round shaped kebabs. Refrigerate it till frying time.

          Heat 1-2 tbsp. oil in a tawa and shallow fry the Shami kebabs in batches till golden on both sides. 

          Drain on a kitchen towel and serve as a tea-time snack, as an appetizer with green chutney or as a light meal with salad.

                   Heat oil & temper with bay leaves, red chilies, cinnamon, cardamoms, 
                   cloves, peppercorns & mace. Sauté for a few seconds.

                       Add raw jackfruit, chana dal, ginger, garlic, salt & turmeric powder. 
                    

                                  Sauté for 2 minutes. 

                                  Add 1/2 cup water.

                   Pressure cook for one whistle. The water needs to be absorbed. If not simmer
                   till dry. Allow it to cool down. Then grind into a coarse paste. 

                              Add onions, coriander leaves, green chilies, roasted gram flour 

                                   and cashew nut powder.

                      Mix well & form into round shaped kebabs. Refrigerate it till frying time.

                    Heat 1-2 tbsp. oil & shallow fry them till golden on both sides. Drain on 
                    a kitchen towel.

                 Serve as a tea-time snack, as an appetizer with green chutney or as a light 
                 meal with salad.