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.
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
SERVINGS: 10-12 cutlets
DIFFICULTY SCALE: Medium
- Jackfruit/kathal – 1 cup
- Garlic cloves – 3
- Ginger – 1 small piece
- Quinoa – ½ cup
- Chickpea flour/besan – 4 tablespoons
- Bread crumbs – ¼ cup
- Green chilli – 1
- Coriander leaves – a few
- Olive oil – 2 tablespoons
- Salt – to taste
- Pressure Cooker
- Non-stick pan
- Big mixing bowl
- Potato masher
- Boil the jackfruit till 2 whistles. Take it off the heat and let the steam release.
- Drain the water and let it cool.
- 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.
- Add the mashed jackfruit in a big bowl and add grated ginger to it.
- Crush garlic pods and add them to the bowl.
- Grind the quinoa seeds in a grinder and add them to the bowl.
- Add in the chickpea flour/besan and bread crumbs as well.
- Add finely chopped coriander leaves and green chilli as well.
- Add some salt and mix the entire mixture well.
- Take a non-stick pan and place it on medium heat and brush the tawa with some olive oil.
- 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.
- Let then cook on medium-low heat for 3-4 minutes.
- 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.
- Once the patties are done, repeat the same steps with the rest of the mix.
- Serve hot with coriander-tomato chutney.