Chef Ranveer Brar shares recipe for delicious kathal shami kebab, presents it with hearty twist

Vegan “meatless” meat might be a contemporary trend around the world, but Indian cuisines have had it for ages in the form of raw jackfruit or kathal. A popular summer fruit, it is used as a vegetable when raw and serves as an excellent replacement for meat in savoury dishes.

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On April 28, celebrity chef and MasterChef India judge Ranveer Brar shared one of his signature recipes with the ingredient on YouTube. The kathal shami kebab takes approximately 35 minutes to make and serves two to four people. He also shares a quick way to turn them into kathal bun kebab. The detailed steps are as follows.

Ingredients for kathal shami kebab

For cutting jackfruit

• 1-2 tbsp Mustard oil
• 1kg Jackfruit

For kebab mixture

• 2-3 tbsp Mustard oil
• ½ tbsp Coriander seeds
• 1 tbsp Black peppercorns
• 1 tsp Cumin seeds
• 4-5 Cloves
• 1 ½ inch Ginger (peeled and roughly sliced)
• 3-4 Green chillies (less spicy and roughly chopped)
• 3-4 Garlic cloves
• 1kg Jackfruit (peeled and diced)
• 1 cup Chana dal (washed)
• 3 Black cardamom
• 5-6 Green cardamom
• Salt to taste
• 1 heaped tsp Degi red chilli powder
• 1 tsp Turmeric powder
• 2-3 cups Water
• 1 tbsp Tender coriander stems (chopped)

For kathal ke kebab

• Cooked kebab mixture (paste)
• 3-4 Green chillies (less spicy and finely chopped)
• ½ inch Ginger (peeled and finely chopped)
• 2-3 tbsp fresh Coriander leaves (finely chopped)
• Salt to taste
• Cooked kebab mixture (shredded)
• ¾ cup Roasted gram flour
• Salt to taste
• 1 tsp Garam masala powder

For cooking kebab

• 1-2 tbsp Ghee
• Prepared kebabs

For salad

• 1 medium Onion (sliced)
• 1 tsp Lemon juice
• 1 tsp Mint leaves (finely chopped)
• 1 Green chilli (less spicy and finely chopped)
• Salt to taste

For bun kebab

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

For garnish

• Lemon wedges
• Coriander sprig
• Green chutney

Method of preparation

For cutting jackfruit

1. Apply mustard oil on a knife, take jackfruit, cut into half, peel the skin and cut into diced shapes.
2. Keep it aside for further use.

For kebab mixture

1. In a pressure cooker, add mustard oil. Once it's smoky hot, add coriander seeds, cumin seeds, cloves, ginger, green chillies, garlic, jackfruit and cook for a minute.
2. Add washed chana dal, black cardamom, green cardamom, salt to taste, degi red chilli powder, turmeric powder, water, and tender coriander stems.
3. Now, give it a good mix, cover it with the lid and cook for four to five whistles or until it's cooked.
4. Keep it aside to depressurise the cooker.
5. Once the mixture cools down, set aside a few good kathal pieces and shred them. Transfer the rest of the mixture into the mixer grinder jar and grind it into a smooth paste.
6. Keep it aside for further use.

For kathal ke kebab

1. In a bowl, add cooked kebab mixture, green chillies, ginger, fresh coriander leaves, and salt to taste and give it a good mix.
2. Add some shredded cooked kebab mixture, roasted gram flour, salt to taste, garam masala powder and mix everything well.
3. Take a spoonful of prepared mixture, shape it into lemon-sized balls, and press it a little to form kebabs.
4. Leave it aside for further use.

For cooking kebab

1. In a pan, add ghee. Once it's hot, place one by one prepared kebabs and fry them on both sides until crisp and light golden in colour.
2. Transfer it into the serving platter, garnish it with a lemon wedge and coriander sprig.
3. Serve hot with green chutney.

For salad

1. In a bowl, add onions, lemon juice, fresh mint leaves, green chillies, salt to taste and mix well.

2. Transfer it into the serving bowl and serve with fried kebabs.

For bun kebab

1. Take ladi pav, cut it into the middle, apply green chutney, place fried kebab, add a spoonful of prepared salad and transfer it into the serving platter.
2. Serve hot with green chutney.

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