how to make jackfruit kabab

Ingredients

• 500 g Young Green Jackfruit (boiled until tender, then shredded)
• 1 medium Onion (quartered for boiling; later used for paste)
• 2 medium Tomato (quartered for boiling; later pureed)
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 2 pieces Green Chili (finely chopped, adjust to heat preference)
• 2 tablespoons Soybean Flour (adds protein and binding)
• 3 tablespoons Gram Flour (Besan) (for binding and texture)
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Fennel Seeds (ground)
• 0.5 teaspoon Cumin Seeds (ground)
• 0.25 teaspoon Turmeric Powder
• 1 teaspoon Salt (or to taste)
• 6 tablespoons Vegetable Oil (divided: 2 tbsp for mixing, 2 tbsp for frying, 2 tbsp for gravy)
• 1 piece Bay Leaf
• 0.5 teaspoon Whole Cumin Seeds (for tempering)
• 1 teaspoon Ginger (finely grated)
• 1 teaspoon Garlic (minced)
• 0.5 cup Onion‑Tomato Paste (blend boiled onion and tomato until smooth)
• 1 teaspoon Coriander Powder
• 0.25 cup Tomato Puree
• 1 cup Water (adjust for desired gravy consistency)

Instructions

1. Boil Jackfruit, Onion, and Tomato

   Place the jackfruit pieces, quartered onion, and quartered tomato in a large pot with enough water to cover. Bring to a boil, then simmer until the jackfruit is very tender (about 15‑20 minutes).

   Time: PT20M

   Temperature: High heat until simmering

2. Drain and Peel Jackfruit

   Drain the pot, reserve the boiled onion and tomato for later. Remove the outer skin of the jackfruit pieces using your fingers or a small knife, then grate the peeled jackfruit using a coarse grater.

   Time: PT10M

3. Prepare Spice Mix and Combine

   In a mixing bowl combine grated jackfruit, chopped coriander, green chili, soybean flour, gram flour, red chili powder, ground fennel, ground cumin, turmeric, salt, and 2 Tbsp oil. Mix thoroughly until a uniform, slightly sticky dough forms.

   Time: PT5M

4. Shape Kebabs

   Take a heaping tablespoon of the mixture and shape it into a small patty or kebab using the back of a spoon. Place each shaped kebab on a tray lined with parchment paper.

   Time: PT5M

5. Steam Kebabs

   Arrange the tray of kebabs in a steamer basket over boiling water. Cover and steam on medium heat for 12‑15 minutes until they firm up.

   Time: PT15M

   Temperature: Medium heat

6. Prepare the Gravy Base

   In a saucepan heat 2 Tbsp oil over medium heat. Add bay leaf, whole cumin seeds, then sauté for 30 seconds. Add grated ginger and garlic, sauté until fragrant (≈1 minute). Stir in the reserved boiled onion‑tomato mixture, turmeric, red chili powder, salt, coriander powder, and tomato puree. Cook, stirring, for 5‑7 minutes until the oil separates from the masala.

   Time: PT10M

   Temperature: Medium heat

7. Fry the Steamed Kebabs

   In a frying pan heat the remaining 2 Tbsp oil over medium‑high heat. Gently slide the steamed kebabs into the pan and shallow‑fry for 2‑3 minutes per side until golden brown.

   Time: PT5M

   Temperature: Medium‑high heat

8. Simmer Kebabs in Gravy

   Transfer the fried kebabs into the prepared gravy. Add 1 cup water (or more for thinner sauce) and bring to a gentle boil. Reduce heat and simmer for 15‑20 minutes, allowing the flavors to meld. Taste and adjust salt or spice as needed.

   Time: PT18M

   Temperature: Low simmer

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Young Green Jackfruit: canned young jackfruit, shredded cauliflower (for texture)
• Instead of Onion: shallots
• Instead of Tomato: canned diced tomatoes
• Instead of Fresh Coriander Leaves: cilantro stems
• Instead of Green Chili: red chili flakes
• Instead of Soybean Flour: chickpea flour, ground soy nuts
• Instead of Gram Flour (Besan): rice flour
• Instead of Red Chili Powder: paprika (mild), cayenne pepper (hot)
• Instead of Fennel Seeds: carom seeds
• Instead of Cumin Seeds: coriander seeds
• Instead of Turmeric Powder: saffron (for color only)
• Instead of Salt: sea salt
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Bay Leaf: none
• Instead of Whole Cumin Seeds: mustard seeds
• Instead of Ginger: ginger paste
• Instead of Garlic: garlic paste
• Instead of Onion‑Tomato Paste: store‑bought tomato‑onion puree
• Instead of Coriander Powder: fresh cilantro leaves (added at end)
• Instead of Tomato Puree: crushed tomatoes
• Instead of Water: vegetable broth

Equipment Needed

• Large Pot
• Strainer
• Grater
• Mixing Bowl
• Spatula
• Steamer Basket
• Frying Pan
• Saucepan
• Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Boiling jackfruit until it is soft enough to peel and grate.
• Peeling and grating the boiled jackfruit while still warm.
• Steaming the shaped kebabs to set their structure before frying.
• Shallow‑frying the kebabs to develop a golden crust before adding to gravy.

Chef Tips from the Video

• Canned young jackfruit can save time; rinse thoroughly and simmer briefly before proceeding.
• For extra aroma, add a pinch of garam masala to the gravy at the end of cooking.
• Use a silicone spoon to shape kebabs for easy release from the tray.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; lasts up to 1 month.

Room temperature: Not recommended; kebabs may spoil quickly.

Make-Ahead Tips

• Steam the kebabs a day ahead, let them cool, and store in the fridge; re‑heat in the gravy before serving.
• Gravy can be prepared up to 2 days in advance; reheat gently before adding kebabs.

Frequently Asked Questions