Evening snacks - Kathal ke shammi ball / kabab

Kathal ke shammi balls / kabab

Hello,
Everyone..
Welcome to our kitchen.. plenty of  raw kathal / jackfruit  are seen in this season at market .
We are very fond of raw kathal preparations... you can make etheir kathal sabzi or tikkis / ball or biryani or anything do you want to make..
Here I am sharing you my family fav kathall ball / kababs
This will be very good as a starter for your evening party..
Just relish yourself by eating this lip smacking kabab on your weekend.

Let's quickly make it ..!

Raw Katahal ball / kabab  (tikki) -

Preparation time: 10-15 minute
Cooking time: 15-20 minutes
Makes 6 Tikkis


Ingredients -

For the balls / kabab  -

 500 gram boiled  raw Katahal pieces (jack fruit - prefer small tender Kathals)

1 tsp garam masala powder
Or
Black cardomom 2 (peeled the skin ..use only kernel of this spice)
Green cardomom 3 ( peeled the skin ..use only kernel of this spice)
Cloves 3
(Combine all of three  spices and  crushed in a porter or grind  with ginger in  a mixie while making adrak/ ginger paste)

11/2 tsp ginger paste
1 tsp garlic paste
3/4 cup of Split bengal gram ( chana daal) soaked for 4 hour and cooked  untill the daal become tender.
Or
3 tsp besan (Bengal gram flour/ chickpea flour)
1 tsp lemon juices
1/2 tsp of chaat masala powder or amchur powder
½ tsp red chili powder
½ tsp turmeric powder (haldi)
Salt to taste
Oil for deep frying/ shallow frying
Or 10 tbsp ghee for shallow frying


For the kababs/ ball -

*Grind  the boiled  katahal  pieces and cooked chana daal  in a blender for moist  semi coarse paste without adding any water. ( not very thin or nor very thick)
(If you are using besan/chickpea flour in this recipe then skip chana daal - but prefer chana daal for actual shammi  taste)
*Combine all the ingredients (for kababs) in a bowl including lemon juice and chaat masala and mix well.Check the salt.
*Divide the mixture in to 8 equal portions and grease your palm  with ghee or oil then  roll  out each portion in to a desired  shape - either round ball shape or tikki or kabab shape.
I prefer round shapes...!
*Heat the oil in a kadhai and deep- fry a few balls / tikkis at a time  on medium heat till they turn  golden brown in colour from all the sides.
*Drain on absorbent paper ot kitchen towel.

Or
(  you can shallow fry them.

For this -

*Heat the  broad non stick  pan.Add 4 tbsp of ghee or oil at a time.
*Place gently  4 kababs  in a one batch on pan.
*Shallow fry then  on medium heat untill they become golden brown in colour from both of sides. Add more ghee or oil if needed.
*Like wise make all the kababs.

Note - This  shallow fry procedure is for kababs or tikkis  only.
*If you want round ball shape then you have to deep fry them)

*Serve hot with dhania chutney or tomato ketchup and onion rings.

Serve immediately.

My mom tips-

* If you follow shallow fry procedure ..then use ghee instead of oil. You will notice the differences..  frying with ghee make kababs very delicious,  you will find the  taste is  just awesome .Must try this.

*Use soaked and cooked chana daal instead of besan/ chickpea flour. It will taste super delicious.

* you can use chaat masala / amchuur along with of lemon juice.. use  little amount just to enhance the taste.

* Use garam masala powder instead of  whole cardomoms and clove and then grind it with ginger.

*Make sure that you have not added any amount of water in it while grinding the kathal pieces.

*If you are using chickpea flour / besan in this preparation then adjust the amount of besan accordingly.
The ball or kabab shouldn't be very hard.
If you feel that 2 tbsp is quite enough to make a ball / kabab ,then use only 2 tbsp while making kababs because each of kathal pieces absorb certain amount of water while boiling the peices ..they absorb besan accordingly.
So ,if you feel that some more amount of besan needed then add some amount accordingly.

Prefer easy procedure for making kabab.

* you can make some variations by adding cheese in filing of these balls.
you can  fill very small cheese  cubes ( prefer simple processed cheese for filling)
Cheddar cheeses will also taste good with this.  Then seal the edges carefully with the above ingredients and make a ball / kababs.
Then carefully  and gently fry all of them..!
Make sure that the cheeese will not come out  from the balls while friying.
So,please gently turn the balls while frying.

It is our suggesstion.. for enhancing the taste of balls/ kababs.
But if you want tradiotional one..then folllow the  procedures that i have mentioned above.


That's all for the day.
Enjoy your evening with these  kathal kabab/ balls with your tea.

We are signing off.
We shall come very soon with some more delicious recipes.

Asha
Archana
Our thoughts .
Cooking & sharing
Happy cooking.