Jackfruit Kabab
Jackfruit Kabab in Marathi Time: 20 minutes Yield: 8 medium kabab Ingredients: 1 cup Chopped and cooked jackfruit 1 tbsp crushed gre...
https://chakali.blogspot.com/2014/05/jackfruit-kabab.html
Jackfruit Kabab in Marathi
Time: 20 minutes
Yield: 8 medium kabab
Ingredients:
1 cup Chopped and cooked jackfruit
1 tbsp crushed green chili+ginger+cilantro
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp dry mango powder
Jowar flour
2 springs of green onion, finely chopped
1/4 cup bread crumbs (optional)
Salt to taste
1.5 cups Oil
Method:
1) Jack-fruit should be cut in a systematic way. Spread two-3 newspapers. Keep 4-5 pieces of papers. Also, grease your hands and knife or Vili (Indian style blade) with generous amount of oil. Once you cut the jackfruit it leaves white gluey substance which is very sticky. Avoid contact with your clothes or wear an apron.
2) Cut the jack-fruit horizontally. Wipe the white substance with pieces of paper. Cut and make manageable thick slices. Wipe the sticky substance if there is anymore.
3) Remove white thick stalk and green thorny skin. Take a small pressure cooker. Chop the edible part into small pieces. Immerse in salty water. Pressure cook upto 3 whistles or till jack-fruit pieces becomes soft and thoroughly cooked. Use 1 cup cooked jackfruit for the above recipe.
4) Mash the cooked jackfruit. Add crushed chili-ginger-cilantro mixture, coriander powder, cumin powder, dry mango powder, green onion and salt to taste. Mix well. Add enough jowar flour to make a dough.
5) Divide the dough into lemon sized balls. Take a stick (1 cm diameter). Grease it with some oil. Gently press 1 dough portion around the stick. Remove it carefully. You will get hollow cylinder shaped kebab.
6) Likewise prepare all the kebabs. Roll them into bread crumbs. Shake off the excessive breadcrumbs.
7) Heat oil into medium kadai. Deep fry them over medium heat.
Serve hot with Tomato ketchup.
Tip:
1) If you have leftover jackfruit sabzi, then you may turn it into delicious kababs.
Time: 20 minutes
Yield: 8 medium kabab
Ingredients:
1 cup Chopped and cooked jackfruit
1 tbsp crushed green chili+ginger+cilantro
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp dry mango powder
Jowar flour
2 springs of green onion, finely chopped
1/4 cup bread crumbs (optional)
Salt to taste
1.5 cups Oil
Method:
1) Jack-fruit should be cut in a systematic way. Spread two-3 newspapers. Keep 4-5 pieces of papers. Also, grease your hands and knife or Vili (Indian style blade) with generous amount of oil. Once you cut the jackfruit it leaves white gluey substance which is very sticky. Avoid contact with your clothes or wear an apron.
2) Cut the jack-fruit horizontally. Wipe the white substance with pieces of paper. Cut and make manageable thick slices. Wipe the sticky substance if there is anymore.
3) Remove white thick stalk and green thorny skin. Take a small pressure cooker. Chop the edible part into small pieces. Immerse in salty water. Pressure cook upto 3 whistles or till jack-fruit pieces becomes soft and thoroughly cooked. Use 1 cup cooked jackfruit for the above recipe.
4) Mash the cooked jackfruit. Add crushed chili-ginger-cilantro mixture, coriander powder, cumin powder, dry mango powder, green onion and salt to taste. Mix well. Add enough jowar flour to make a dough.
5) Divide the dough into lemon sized balls. Take a stick (1 cm diameter). Grease it with some oil. Gently press 1 dough portion around the stick. Remove it carefully. You will get hollow cylinder shaped kebab.
6) Likewise prepare all the kebabs. Roll them into bread crumbs. Shake off the excessive breadcrumbs.
7) Heat oil into medium kadai. Deep fry them over medium heat.
Serve hot with Tomato ketchup.
Tip:
1) If you have leftover jackfruit sabzi, then you may turn it into delicious kababs.
Vaidehi, great recipe and love the fact that all your recipes are vegetarian :)
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