Evening snacks – Kathal ke shammi ball / kabab

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.

Ingredients

•  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

Directions

• 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 kebabs) in a bowl including lemon juice and chat 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 kebab shape.
  I prefer round shapes…!
• Heat the oil in a kadhai and deep- fry a few balls / tikkas at a time on medium heat till they turn golden brown in colour from all the sides.
• Drain on absorbent paper 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 kebabs in a one batch on pan.
• Shallow fry then on medium heat until they become golden brown in colour from both of sides. Add more ghee or oil if needed.
• Likewise make all the kebabs.

  Note – This shallow fry procedure is for kebab’s or tikkas 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 kebab’s very delicious, you will find the taste is just awesome .Must try this.

  Use soaked and cooked Chana daal instead of bison/ 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 cardamoms 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 kebab shouldn’t be very hard.
  If you feel that 2 tbsp. is quite enough to make a ball / kebab ,then use only 2 tbsp. while making kebab’s because each of kathal pieces absorb certain amount of water while boiling the pieces 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 cheese will not come out from the balls while frying.
  So, please gently turn the balls while frying.

  It is our suggestion for enhancing the taste of balls/ kebab’s.
  But if you want traditional one then follow the procedures that i have mentioned above.

  That’s all for the day.
  Enjoy your evening with these kathal kebab/ 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.