May 21, 2016


Raw jackfruit - 1 kg
Gram dal - 2 tbsp
Green chillies - 6
Ginger - 1"
Garlic cloves - 15
Cloves - 5
Black cardamoms - 3
Aniseeds - 2 tsp
Peppercorns - 10
Cinnamon - 2 sticks
Coriander seeds - 1 tbsp
Onions - 2
Coriander leaves - 3 tbsp(chopped)
Oil/Ghee for frying


  • Soak gram dal for one hour.
  • Grease the palms and apply a little oil also to the knife and then cut the thick outer skin of the jackfruit.
  • This precaution has to be taken because the jackfruit sticks to the hands and the knife with which it is cut.
  • The cut the jackfruit into small cubes.
  • Boil the jackfruit cubes with seeds till tender. Add gram dal and cook till dal is soft and tender.
  • Drain and peel off the outer skin off the seeds.
  • Grind the seeds, cubes, garma along with chillies, ginger and garlic.
  • Dry roast the coriander seeds, aniseeds, cloves, cardamom, cinnamon and peppercorns.
  • Cool and grind them to make powder.
  • Chop the onions finely.
  • Now mix  ground jackfruit mixture, masala powder, chopped onion and coriander leaves and salt.
  • Mix well and shape medium size balls from this mixture. Flatten each ball lightly with fingers.
  • Pace a flat frying pan with a little ghee/ oil. When the oil or ghee is heated lower the flame and fry four kebabs at a time. Add ghee as and when necessary.
  • Fry them to a golden colour.
  • Serve hot.

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