Spicy Jackfruit Kebabs (Kathal Ke Kebab): A Vegan Delight
1 hour
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About Spicy Jackfruit Kebabs (Kathal Ke Kebab): A Vegan Delight
Craving incredibly flavorful kebabs with a satisfying bite? These Spicy Jackfruit Kebabs, also known as Kathal Ke Kebab, are a delicious vegan alternative to traditional meat versions, bursting with authentic Indian spices.Tender jackfruit is simmered in aromatic spices until melt-in-your-mouth tender, then blended and combined with fresh herbs, ginger, and onion. Pan-fried until golden and crispy, each bite offers a delightful textural experience.Serve these flavorful patties hot with a vibrant green chutney as a snack, appetizer, or part of a larger meal. Prepare for an explosion of flavor that will leave you wanting more!
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Recipe Time & More
Prep35 minutes
Cook25 minutes
Total1 hour
Ingredients
For the Kebab Mixture
- 2 tbsp Onion finely chopped
- 1 tbsp Ginger finely chopped
- 2 tsp Chillies finely chopped, green
- 2 tsp Chili Powder or to taste, red
- 1/4 tsp Cloves ground
- 1/4 tsp Cinnamon ground
- 1/2 tsp Salt or to taste
- 1/2 tsp Garam Masala
- 1 tsp Mango Powder dry
- 2 tbsp Gram Flour besan
- 1 tbsp Lemon Juice
- 1 tbsp Clarified Butter
- 1 tbsp Coriander chopped
For Pan-Frying
- 2 tbsp Oil vegetable or olive oil
Instructions
- In a pot, combine the diced jackfruit, bay leaf, black cardamom pods, and 1 teaspoon of salt. Add enough water to cover the jackfruit. Bring to a boil, then reduce heat and simmer for 10 minutes until the jackfruit is tender.
- Drain the jackfruit and discard the bay leaf and cardamom pods. Transfer the cooked jackfruit to a blender or food processor. Blend until a smooth paste forms.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onion and ginger. Sauté for 2-3 minutes until softened and fragrant. Add the green chilies and continue to sauté for another minute.
- Add the red chili powder, ground cloves, ground cinnamon, salt, garam masala, and amchur (dry mango powder) to the pan. Stir well to combine. Add the jackfruit paste to the pan and mix thoroughly. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded.
- Sprinkle the gram flour over the jackfruit mixture. Stir well to incorporate. This helps bind the kebabs and adds a slightly nutty flavor. Cook for another 2 minutes, stirring constantly, until the mixture thickens slightly.
- Remove the pan from the heat and let the mixture cool slightly. Stir in the lemon juice, ghee, and chopped cilantro. Once cool enough to handle, shape the mixture into small patties or kebabs.
- Heat the remaining 1 tablespoon of oil in a non-stick pan over medium heat. Add the jackfruit kebabs and cook for 3-4 minutes per side, until golden brown and crispy. Pan-frying creates a delicious crust and enhances the flavors of the kebabs.
- Serve the hot jackfruit kebabs with a side of green chutney or your favorite dipping sauce.
Recipe Notes
Good To Know
- For extra smokiness and depth of flavor, briefly roast the boiled jackfruit over an open flame or in a hot, dry pan before mixing with the spices.
- If your mixture feels too wet to shape, add a tablespoon of roasted besan (gram flour) at a time to help bind the kebabs and add a subtle nutty aroma.
- Serve with mint-coriander chutney or sweet tamarind dip, and garnish with finely sliced onions and a squeeze of lime.
- To prepare ahead, shape the kebabs and freeze them in a single layer. Pan-fry directly from frozen, adding an extra minute per side.
Expert Tips
- Use young, green jackfruit for the best texture and flavor in these kebabs. Ripe jackfruit will be too sweet.
- Don't overcrowd the pan when cooking the kebabs. Work in batches to ensure even browning.
- For a spicier kebab, add a pinch of cayenne pepper or a finely chopped green chili to the spice mixture.
Storage Instructions
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.
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Recipe Nutrition
Calories: 99kcalCarbohydrates: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 570mg
Hem Lata Srivastava
Articles: 200
4 Comments
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I’m in love with this recipe already!
This looks divine! Can’t wait to make it.
This looks so inviting! I’m eager to try it.
I’m loving this recipe already!