Kathal shami kebab made easy: Chef Ranveer Brar’s flavourful take on classic

New Delhi: Indian cooking has embraced ‘meatless’ meat long before it became a global trend, thanks to raw jackfruit or kathal. This versatile summer fruit is cooked as a vegetable when unripe and works beautifully as a hearty, flavourful substitute for meat in savoury recipes.

Kathal Shami Kebab recipe

Ingredients

For cutting jackfruit

• 1–2 tbsp mustard oil
• 1 kg raw jackfruit

For kebab mixture

• 2–3 tbsp mustard oil
• ½ tbsp coriander seeds
• 1 tbsp black peppercorns
• 1 tsp cumin seeds
• 4–5 cloves
• 1½ inch ginger, sliced
• 3–4 green chillies (less spicy)
• 3–4 garlic cloves
• 1 kg peeled and diced jackfruit
• 1 cup washed chana dal
• 3 black cardamom
• 5–6 green cardamom
• Salt to taste
• 1 heaped tsp degi red chilli
• 1 tsp turmeric
• 2–3 cups water
• 1 tbsp chopped tender coriander stems

For Kathal kebab mix

• Cooked jackfruit mixture (paste)
• 3–4 finely chopped green chillies
• ½ inch finely chopped ginger
• 2–3 tbsp chopped coriander leaves
• Salt to taste
• A handful of shredded cooked jackfruit mixture
• ¾ cup roasted gram flour
• 1 tsp garam masala

For frying kebabs

• 1–2 tbsp ghee
• Prepared kebabs

For salad

• 1 sliced onion
• 1 tsp lemon juice
• 1 tsp finely chopped mint
• 1 chopped green chilli
• Salt to taste

For bun kebab

• Ladi pav
• Green chutney
• Fried kebabs
• Prepared salad

For garnish

• Lemon wedges
• Coriander sprig
• Green chutney

Method to prepare:

1. Apply mustard oil on your knife to avoid sticking.
2. Cut the jackfruit in half, remove the skin, and dice it. Keep aside.
3. Heat mustard oil in a pressure cooker until smoking.
4. Add coriander seeds, cumin, cloves, ginger, green chillies, garlic, and jackfruit. Sauté for a minute.
5. Add chana dal, black and green cardamom, salt, chilli powder, turmeric, water, and coriander stems. M
6. ix well, close the lid, and cook for 4–5 whistles.
7. Let the pressure release naturally.
8. Save a few cooked jackfruit pieces and shred them.
9. Blend the rest into a smooth paste.
10. In a bowl, mix the jackfruit paste with chopped green chillies, ginger, coriander, and salt.
11. Add the shredded jackfruit, roasted gram flour, extra salt if needed, and garam masala. Combine well.
12. Shape the mixture into lemon-sized balls and flatten them into kebabs.
13. Heat the ghee in a pan.
14. Place the kebabs and cook on both sides until golden and crisp.
15. Serve with green chutney and garnish with lemon and coriander.
16. Mix sliced onions, lemon juice, mint, green chilli, and salt in a bowl.
17. Slice the ladi pav, spread green chutney, place a fried kebab, add some onion salad, and serve hot with more chutney.

This recipe, shared by MasterChef, is a quick addition to your parties, events or a simple evening snack that can be enjoyed by vegetarians as well as non-vegetarians.