Kathal (Raw Jackfruit) Galouti Kabab / Kebab

 

           These melt-in-the-mouth veg. kababs, made of raw jackfruit (kathal) are worth a try and they tastes absolutely yummy. Galouti literally translates to soft and delicate. They are a great party recipe and is part of Awadhi (Lucknow) cuisine. You can enjoy these flavorsome kababs as an appetizer with sweet tamarind chutney or green chutney, as a tea-time snack or as a lunch box meal in the form of a wrap. So check out the step by step pictorial recipe to prepare this delicacy.

           Galouti or Galawati Kababs can also be made of mutton / chicken mince and with rajma too for the veg. version. It is a very delicate kebab and one needs to be very careful in the cooking process. A vast variety of spices are needed for this recipe to make it aromatic. But the end result is really a treat for all. 

• 2 cups kathal / raw jackfruit, chopped
• 1 tbsp. oil
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 2 green chilies
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted chickpea flour
• 1 tsp. garam masala powder
• pinch of nutmeg powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. ghee
• salt to taste
• 1 tsp. rose water
• 1 tsp. amchur powder 
• oil to shallow fry

           Boil the chopped raw jackfruit with a pinch of salt and turmeric powder till tender.

          Heat 1 tbsp. oil in a pan and sauté the onion, ginger, garlic and green chilies till light brown. Keep aside to cool. 

  

          Now grind it along with the boiled kathal and coriander leaves into a smooth paste. 

          To it, add rest of the ingredients (except oil to shallow fry) and mix it well to form a smooth dough. 

          Refrigerate for a couple of minutes so that it is easy to form kebabs.

          Wet your hands and then shape the dough into small round shaped kababs. 

          Heat oil in a pan and shallow fry the kababs in batches, till golden on both sides. Carefully flip them as they are very delicate. 

          Drain on a kitchen towel and serve with sweet tamarind chutney or green chutney.

      Boil the chopped raw jackfruit with a pinch of salt & turmeric

                 

      powder till tender.

  Heat 1 tbsp. oil in a pan and sauté the onion, ginger, garlic and green 

  chilies till light brown. Keep aside to cool. 

  Grind it with the boiled kathal & coriander leaves into a smooth paste. 

   To it, add rest of the ingredients (except oil to shallow fry) & mix it well 

   to form a smooth dough. Refrigerate for a couple of minutes so that it is 

   easy to form kebabs.

  Wet your hands & shape the dough into small round shaped kababs. Heat

  oil in a pan and shallow fry the kababs in batches, till golden on both sides.

                           Carefully flip them as they are very delicate. 

 

                           Drain on a kitchen towel.

 

                     Serve with sweet tamarind chutney or green chutney.