Kebabs are a mouth watering dish and can be prepared easily at home. Pure Vegetarians too can enjoy this dish as it does not have any onions or garlic.
The good part about these kebabs is that they don’t need to be deep fried or cooked in too much oil. Let’s know the veg kebab recipe first and then talk about the other details.
Ingredients:
Jackfruit (kathal) - 350 gms
Chana Dal - 1 cup
Red chilli powder - According to taste
Garam Masala - According to taste
Dhaniya powder - optional
Salt to taste
Coriander leaves
Oil for frying
Method:
Wash the jackfruit properly in running water. Usually vegetable vendors cut the jackfruit in pieces and then sell it. So it makes your task really easy. Pressure cook the jackfruit in less water. Let it boil properly so that it is easier to mash it.
You can either soak the chana dal for about an hour or pressure cook it in less water for longer period of time. The goal is a properly cooked dal that is easier to mix with jackfruit.
You can even soak the dal and boil the jackfruit and dal together. But if you use more water to boil, the result would be jackfruit soaked in proper dal. This will make it difficult to mix the two important ingredients of veg kebab. So if you are trying it for the first time, boil them separately in less water.
Remove the water from jackfruit and let it cool. Now take a bowl and pour little dal in it. Squeeze 3-4 pieces of jackfruit to remove excess water and mash it with the dal. Add salt, red chilli powder, dhaniya powder, garam masala and coriander leaves. Now on a non stick pan, pour very little oil and spread it. Make small tikkis of the mixture and fry on the pan/tawa. Once done, you can enjoy it with green chutney and have it with drinks or with parantha.
Kebab parantha is a famous food item. Cut onion into thin slices and serve with the kebabs along with chutney and parantha. You can even make a kebab parantha roll for kids.
Use the left over kebabs the next day in sandwiches or burgers. Just microwave them for 20 seconds and they will be soft again.
Some tips:
The choice to retain jackfruit seeds or throw them depends on the quality of jackfruit and how well you boil them. If they are properly boiled, you can mash the seeds easily. But I have noticed that sometimes, the seeds don’t boil properly and it becomes difficult to mash the jackfruit. So remove the seeds (after boiling) if you think they have not become soft.
Boiled Chana dal becomes dry very quickly. So your kebabs will become dry if you use more chana dal and less jackfruit in the kebab mixture. Some hit and trials will let you know the exact ratio of dal and jackfruit depending upon how you like the kebabs.
Sometimes the mixture looks too loose and we think that kebabs will break while frying. Well it happened with me when I boiled the dal and jackfruit together. The water was a little more than required. I tried to remove the extra water from dal but still the mixture was very loose. But I fried the kebabs carefully and they turned out to be super soft and everyone enjoyed them.
If you’re not sure about the right amount of salt and chilli powder to be used, make one kebab first, taste it and then adjust the ingredients.
You can boil the dal with some salt and red chilli powder. But remember to add only required quantity of condiments in the final mixture.
Enjoy the veg kebabs and do write your feedback.
The good part about these kebabs is that they don’t need to be deep fried or cooked in too much oil. Let’s know the veg kebab recipe first and then talk about the other details.
Ingredients:
Jackfruit (kathal) - 350 gms
Chana Dal - 1 cup
Red chilli powder - According to taste
Garam Masala - According to taste
Dhaniya powder - optional
Salt to taste
Coriander leaves
Oil for frying
Method:
Wash the jackfruit properly in running water. Usually vegetable vendors cut the jackfruit in pieces and then sell it. So it makes your task really easy. Pressure cook the jackfruit in less water. Let it boil properly so that it is easier to mash it.
Remove the water from jackfruit and let it cool. Now take a bowl and pour little dal in it. Squeeze 3-4 pieces of jackfruit to remove excess water and mash it with the dal. Add salt, red chilli powder, dhaniya powder, garam masala and coriander leaves. Now on a non stick pan, pour very little oil and spread it. Make small tikkis of the mixture and fry on the pan/tawa. Once done, you can enjoy it with green chutney and have it with drinks or with parantha.
Kebab parantha is a famous food item. Cut onion into thin slices and serve with the kebabs along with chutney and parantha. You can even make a kebab parantha roll for kids.
Use the left over kebabs the next day in sandwiches or burgers. Just microwave them for 20 seconds and they will be soft again.
Some tips:
The choice to retain jackfruit seeds or throw them depends on the quality of jackfruit and how well you boil them. If they are properly boiled, you can mash the seeds easily. But I have noticed that sometimes, the seeds don’t boil properly and it becomes difficult to mash the jackfruit. So remove the seeds (after boiling) if you think they have not become soft.
Boiled Chana dal becomes dry very quickly. So your kebabs will become dry if you use more chana dal and less jackfruit in the kebab mixture. Some hit and trials will let you know the exact ratio of dal and jackfruit depending upon how you like the kebabs.
Sometimes the mixture looks too loose and we think that kebabs will break while frying. Well it happened with me when I boiled the dal and jackfruit together. The water was a little more than required. I tried to remove the extra water from dal but still the mixture was very loose. But I fried the kebabs carefully and they turned out to be super soft and everyone enjoyed them.
If you’re not sure about the right amount of salt and chilli powder to be used, make one kebab first, taste it and then adjust the ingredients.
You can boil the dal with some salt and red chilli powder. But remember to add only required quantity of condiments in the final mixture.
Enjoy the veg kebabs and do write your feedback.
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