Kathal Shami Kabab Recipe
Kathal Shami Kabab
2 nos. Bay leaves.
1 no. Mace.
2 nos. Black Cardamom.
4-5 nos. Cloves.
5-6 nos. Peppercorns.
1/4 cup split Chick Peas.
1 cup diced Jack fruit.
2 nos. Green Chillies.
Handful long chopped Ginger.
1 tsp. chopped Garlic.
1 nos. finely chopped Onion.
1 tsp. Turmeric.
2 tsp. Coriander powder.
1 tsp. Red Chilli powder.
1 tsp. Cumin powder.
1 tsp. Yellow Chilli powder.
2 tsp. Roasted split Chick Peas powder.
Handful chopped Coriander leaves.
Handful chopped Green Chillies.
Handful chopped Ginger.
Handful finely chopped Onion.
1 pinch Mace powder.
2 pinch Cardamom powder.
Salt to taste.
Heat up a pan and take 2 tsp Ghee in it. Now add 2 nos. Bay leaves, 1 no. solid Mace, 2
nos. Black Cardamom, 4-5 nos. Cloves, 5-6 nos. Peppercorn and a handful of Cumin to the
Ghee. Cook these solid spices. Now add 1/4 cup split Chick Peas to it and roast
everything together. After it’s roasted add 1 cup of diced Jack fruit in it. Toss everything
together. Add 2 nos. of slit Green Chillies, a handful of long chopped Ginger, finely
chopped Garlic and 1 nos. finely chopped Onion and toss it. Now add 1 tsp. Turmeric, 2
tsp. Coriander powder, 1 tsp. Red Chilli powder, 1 tsp. Cumin powder and Salt to taste. If
possible or easily available add 1 tsp. Yellow Chilli powder also. Mix it up and add some
water to this. Then cook these ingredients in the water till it dries out and keeps stirring.
When the cooking is done we let it cool down and take out the solid spices like the
Bayleaf, Black Cardamom and Cloves and then we will grind it into a fine paste. The
mixture should not have too much moisture and should be very soft and fine. Add 2 tsp
roasted split Chick Peas powder, a handful of freshly chopped Coriander leaves, a handful
chopped Green Chillies, a handful chopped Ginger, a handful finely chopped Onions, a
pinch of Salt, a pinch of Mace powder and 2 pinch Cardamom powder. Now nicely mix
everything together. We take 1 tsp. Ghee in a fresh pan, make average sized flat round
discs from the mixture and shallow fry them in the Ghee. Handle the Kebabs very
delicately and turn them. Cook them nicely from both sides and serve them hot with
some Onion and Mint Chutney.