Jackfruit Kebabs
Jackfruit the magical vegetable from tropical countries are the biggest blessing in form of nutrition. It is great source of iron, minerals and protein and yes the texture gives the feeling of eating meat. What more does one need? Fake, plant-based meat but from a real vegetable! Jackfruit or also known or Kathal in Hindi is heavily used in Indian cuisine. Avadhi style Kathal ke Kebab taste exactly like lamb kebabs but are 100% vegan and glutenfree.
The recipe is a little complicated as raw jackfruit or the green jackfruit (kathal) aren’t the easiest vegetables to deal with. They have porcupiney structure and you need to be careful while taking their skin off. While chopping them massage oil between your palms to prevent them from staining and as soon as you remove the flesh, soak them in salted water to avoid discoloration.
Once the vegetable is mastered, you can explore several recipes with it. This is one of my favorite vegan, meat looking starter dish that I make often for lunch/dinner with friends. It can be prepared in advance and just fried before serving. In the Netherlands, jackfruit is now getting main-stream and is now available in all leading supermarkets. Not the vegetable in true form but the canned version. There are several jackfruit recipes already on the website for you to try. Look up for them.
If you are giving this recipe a try, do let me know by commenting below. I enjoyed my kebabs with my mint chutney, which is a regular at home 🙂
Jackfruit Kebab
Ingredients
- 200 g jackfruit blik, uitgelekt
- 1 rode ui fijngehakt
- 2 groene rawit-pepertjes fijngehakt
- 10 g verse munt alleen de blaadjes, fijngehakt
- 10 g koriander fijngehakt
- 1 el knoflook-gemberpasta
- ¼ tl kurkumapoeder
- ½ tl chilipoeder
- 1 tl korianderpoeder
- 1 tl komijnpoeder
- 1 tl garam masala
- ½ tl zout
- 65 g kikkererwten- of rijstmeel
- zonnebloemolie om in te frituren
Instructions
- Breng een pan met ruim water aan de kook. Blancheer de jackfruit ongeveer 5 minuten. Giet af en laat uitlekken.
- Voeg de ui, rawit-pepertjes, munt, koriander, knoflook-gemberpasta, de specerijen en het zout toe aan de jackfruit. Meng goed. Voeg het kikkererwten- of rijstmeel toe en kneed het geheel met je handen goed door.
- Verdeel het mengsel in kleine balletjes van 5 centimeter doorsnede en druk tussen je handpalmen plat.
- Verhit een flinke laag olie in de pan met dikke bodem op middelhoog vuur. Frituur de balletjes in porties in 10-12 minuten rondom goudbruin. Neem ze met de schuimspaan uit de olie. Laat uitlekken op keukenpapier.
Video
Notes
- 200 gms Green Jackfruit cut into cubes
- 1 medium Red Onion (finely chopped)
- 2 medium Green Chilli, finely chopped
- 10 g Chopped Mint Leaves
- 10 g Chopped Fresh Coriander Leaves
- 1 tbsp Ginger Garlic Paste
- 60 g Besan or Gram Flour
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Coriander powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1/2 tsp Salt (or as per taste)
- Oil for frying
- Peel the jackfruit and cut them into small cubes. Boil it using a pressure cooker (2 whistles) or sauce pan (20-25 mins) with a pinch of salt. If using canned jackfruit, wash and drain it well and then boil it for 10-15 mins in a pan or for 1 whistle in pressure cooker. Once boiled, drain the liquid.
- Add chopped onion, mint leaves, coriander leaves, ginger garlic leaves and green chillli to boiled jackfruit.
- Mix the mixture very well using a fork or knead it using your fingers.
- Add red chilli powder, coriander powder, cumin powder, turmeric powder and garam masala. Check seasoning and add salt (canned jackfruit might already be slightly salted)
- Add gram flour and mix everything well using your hands
- Divide the mixture into small balls and flatten them between your palms. The balls should be around 4 - 5 cms in diameter. Add them to a frying pan with some oil enough for shallow frying. Fry for 5-6 mins every side.
- Serve it warm with green chutney.
