It’s good to keep trying new things in life, isn’t it? I love experimenting with my food and making variations to keep it interesting and healthy. One such recent recipe was Jackfruit/kathal kebabs. Saw many people post pictures on Instagram and I decided to give it a try as well.

I, of course, gave it a healthy twist and added quinoa to it. I didn’t go by the usual route of using maida (all purpose flour) and boiled potatoes. And boy, it was a wonderful recipe. Absolutely loved it and would love to make it again.



COOKING TIME: 15 minutes
SERVINGS: 10-12 cutlets


  1. Jackfruit/kathal – 1 cup
  2. Garlic cloves – 3
  3. Ginger – 1 small piece
  4. Quinoa – ½ cup
  5. Chickpea flour/besan – 4 tablespoons
  6. Bread crumbs – ¼ cup
  7. Green chilli – 1
  8. Coriander leaves – a few
  9. Olive oil – 2 tablespoons
  10. Salt –  to taste


  1. Pressure Cooker
  2. Non-stick pan
  3. Grinder
  4. Big mixing bowl
  5. Potato masher


  1. Boil the jackfruit till 2 whistles. Take it off the heat and let the steam release.
  2. Drain the water and let it cool.
  3. Mash the boiled jackfruit pieces with your fingers and remove the cover from the seeds if they are ripe and hard. You could also use a potato masher to do it.
  4. Add the mashed jackfruit in a big bowl and add grated ginger to it.
  5. Crush garlic pods and add them to the bowl.
  6. Grind the quinoa seeds in a grinder and add them to the bowl.
  7. Add in the chickpea flour/besan and bread crumbs as well.
  8. Add finely chopped coriander leaves and green chilli as well.
  9. Add some salt and mix the entire mixture well.
  10. Take a non-stick pan and place it on medium heat and brush the tawa with some olive oil.
  11. Take a tablespoon of the mix and make a patties of it and place it on the pan. Similarly, make 4-5 patties and place on the pan.
  12. Let then cook on medium-low heat for 3-4 minutes.
  13. Brush the side of the patties on top with some oil and then flip them on the other side and let them cook for another 3-4 minutes.
  14. Once the patties are done, repeat the same steps with the rest of the mix.
  15. Serve hot with coriander-tomato chutney.


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