Kathal Shami Kebab

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Apply mustard oil to a knife, halve the jackfruit, peel it and cut into dice. Set aside.
2. In a pressure cooker, heat mustard oil until smoking hot. Add coriander seeds, cumin seeds, cloves, ginger, green chillies, garlic and jackfruit, and cook for 1 minute.
3. Add washed chana dal, black cardamom, green cardamom, salt, degi red chilli powder, turmeric, water and coriander stems. Mix well, cover and cook for 4-5 whistles or until cooked.
4. Let the cooker depressurize on its own. Once the mixture has cooled, blend it into a smooth paste in a mixer grinder. Set aside.
5. In a bowl, mix the paste with the green chillies, ginger, coriander leaves and salt. Add the shredded cooked mixture, roasted gram flour, salt and garam masala, and mix well.
6. Shape spoonfuls of the mixture into lemon-sized balls, then press them slightly to form kebabs. Set aside.
7. In a pan, heat ghee until hot. Fry the kebabs one by one on both sides until crisp and light golden.
8. Serve the kebabs on a platter, garnished with lemon wedges and coriander sprig, with green chutney.
9. For the salad, mix sliced onion, lemon juice, mint, green chilli and salt in a bowl. Serve with the fried kebabs.
10. For bun kebabs, cut ladi pav in half, spread with green chutney, add a fried kebab and a spoonful of salad.

Summarized from Ranveer Brar's video. Watch it for the details.

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