Katahal (raw jack fruit) kabab

• Servings: 4
• Preparation time: 20 minutes.
• Deep  frying onion time: 5 minutes.
• Cooking time: 10 minutes.
• Grinding time: 5 minutes.
• Preparation of dough time: 5 minutes
• Frying time: 4 minutes( each batch)
• Total time: 49 minutes.

The mother’s day is right here, you need to prepare something exclusive for your mother or mother-in law.

So serve evening tea with Katahal (raw jack fruit) kabab. Its rich aroma, the heavenly flavour and the fused brown colour, tang of ginger, and delightful and fantastic taste generates a wonderful sensation of the tongue, I bet mother or mother–in-law swings in happiness.

It is also used as a side dish; yummy and delicious starter is ready to serve. Garnish on the bed of carrot, onion rings. Serve hot with soup or teatime.

Ingredients:

• Raw Green Jack fruit: 400 gm (small size) ~250-300 gm peeled and cut.
• Onion: 1 no. (Large)
• Chana dal (split Bengal gram): 100 gm
• Ginger: 2 “piece
• Garlic: 4 flake
•  Salt: 1 teaspoon (as per taste)
• Red Chilli: 2 no.
•  Mustard Oil/any cooking oil: 1 tablespoon
• Mustard Oil/any cooking oil: for deep frying/shallow frying
• Poppy seed/Khus-khus:  1 tablespoon
• Green coriander leaf: 100 gm
• Green chilli: 2 no.
• Garam masala:
• Cumin seed: 1 teaspoon
• Bay leaf: 2 no.
• Clove: 4 no.
• Green cardamom: 2 no.
• Black cardamom: 1 no.
• Mace: 1” piece
• Cinnamon: 2” stick

Preparation:

1. Peel and Cut jack fruit with the help of knife and chopping board (Rub oil the chopping board, knife and your hands so that milk of jack fruits is easily removed), put cut jack fruit slices  in a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron)
2. Clean and wash chana dal, keep aside.
3. Cut garlic and ginger roughly. Keep aside.
4. Chop coriander leaves and green chilli, Keep aside.
5. Chop onion slice thinly and longitudinally, deep fry this chopped onion in high flame till it gets light brown, Remove it and keep aside.

Method:

For making kabab batter:

1. Take a cooker, Put tablespoon of oil, katahal, chana dal ginger, garlic flake, cumin seed, clove, bay leaf, red chilli, salt and oil along with 1 cup of water and cover the lid, Cook on full cooking pressure, lower the flame for 3-4 minutes. Allow cooker be cool and open.
2. Remove bay leaf, Grind them and make paste, add green chilli, coriander leaf, poppy seed and fried onion.
3. Mix properly, now kabab batter is ready to make kabab.
4. Divide this batter into 14-16 parts to make lemon size ball.
5. Make round shape and press with palm to get kabab (tikki) shape as shown in photo. Keep aside.

Dip fries the kabab:

1. Take kadhai (fry pan), heat oil in it.
2. Let oil to smoke. Pour a drop of batter into the oil.
3. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
4. After getting right temperature of oil, deep fry all kabab, till golden brown. Keep aside.
5. Yummy Katahal (raw jack fruit) kabab is ready for tea time or any time for children as well as adult.
6. Note: you can fry this kabab on non stick pan (if you don’t want to take deep fry).
7. Yummy and delicious starter is ready to serve.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Katahal (raw jack fruit) kabab by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.