Indian Jackfruit Kebabs with Spices
Ingredients
- 200 grams raw jackfruit, cut into small pieces
- 3/4 cup chana dal, soaked for 5-6 hours
- 1.5 teaspoons whole cumin seeds
- 1 teaspoon fennel seeds
- 8-10 peppercorns
- 1.5 teaspoons whole coriander seeds
- 2-3 bay leaves
- 2-3 dry red chilies
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 small piece ginger, finely chopped
- 3-4 garlic cloves, finely chopped
- 1/4 cup water
- 1 large onion, finely chopped
- 2-3 fresh green chilies, finely chopped
- 1/2 cup coriander leaves, finely chopped
- Oil for shallow frying
Preparation
Apply oil to your hands and knife before cutting the 200 grams raw jackfruit into small pieces and immediately clean any sap that comes out.
In a pressure cooker, combine the cut jackfruit, soaked chana dal, whole cumin seeds, fennel seeds, peppercorns, whole coriander seeds, bay leaves, dry red chilies, salt, turmeric powder, finely chopped ginger, finely chopped garlic, and 1/4 cup water, ensuring not to add too much water for proper binding.
Pressure cook on medium flame until you get 3 whistles.
Once the mixture cools down, grind it in a mixer on pulse mode until it forms a coarse mixture.
Transfer the mixture to a bowl, add finely chopped onion, fresh green chilies, and coriander leaves, then mix well until combined.
Shape the mixture into small patty shapes.
Heat oil in a pan and shallow fry the kebabs on medium-high heat until golden brown and crispy on both sides.
Serve hot with your favorite chutney.
Notes
Jackfruit is rich in fiber for gut health, potassium for blood pressure management, and essential vitamins for immunity.
