Kathal Ke Shaami Crisp deep fried jackfruit cutlets with tasty chaat masala. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Raw jackfruit, Split bengal gram Cuisine Punjabi, Hyderabadi Course Snacks and Starters Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Kathal Ke Shaami 500 grams Raw jackfruit Split bengal gram 3/4 cup Split Bengal gram (chana dal) soaked 2 tablespo Oil 2 Black cardamoms 4 Green cardamoms 3 Cloves 1 inch piece Ginger chopped 3 Green chillies chopped to taste Salt 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder 1 medium Onion chopped to taste Chaat masala 1/4 cup Fresh coriander leaves chopped Method Apply oil to a knife and peel the jackfruit. Further cut it into two-inch cubes. Heat oil in a pan. Add black cardamoms, green cardamoms, cloves, ginger, green chillies and sauté for a minute. Add jackfruit cubes, chana dal and mix. Add salt, turmeric powder, red chilli powder and just sufficient water. When the mixture comes to a boil, reduce heat and cover. Cook till both jackfruit and chana dal are soft. Drain excess water. Put the mixture in a blender and grind to make a paste, without adding any moisture. Add onions, chaat masala, coriander leaves and grind again. Transfer the mixture into a bowl. Grease your palms with oil, take a little mixture and shape into tikkis. Heat sufficient oil in a kadai and deep fry the tikkis till golden. Drain and place on an absorbent paper. Serve hot with green chutney. Nutrition Info Calories 1351 Carbohydrates 206.1 Protein 42.8 Fat 39.5 Other Fiber Fiber- 45.5gm #Black cardamoms #Chaat masala #Cloves #Fresh coriander leaves #Ginger #Green cardamoms #Green chillies #Oil #Onion #Raw jackfruit #Red chilli powder #Salt #Split Bengal gram (chana dal) #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article