Kebab Foundation Building
The journey to creating these flavourful Kathal Shami Kebabs begins with preparing the star ingredient: raw jackfruit, or kathal. The initial steps involve
expertly handling the jackfruit by applying mustard oil to your knife to prevent sticking, a practical tip that ensures smooth preparation. Following this, the jackfruit is halved, its skin meticulously removed, and then diced into manageable pieces. This raw jackfruit is then pressure cooked with a medley of aromatic spices and pulses. Essential aromatics like ginger, garlic, green chillies, coriander seeds, cumin seeds, cloves, black peppercorns, black and green cardamom are sautéed in hot mustard oil. This fragrant base is then combined with the diced jackfruit, washed chana dal, salt, turmeric, degi red chilli powder, water, and the tender stems of coriander. Cooking under pressure for about 4-5 whistles, and allowing the pressure to release naturally, ensures the jackfruit and dal are perfectly tender and infused with the spices. A portion of the cooked jackfruit is set aside and shredded to add texture, while the rest is blended into a smooth paste, forming the core of the kebab mixture. This combination of smooth paste and shredded pieces is key to achieving the desired texture in the final kebab.
Crafting The Kebabs
Once the jackfruit paste and shredded pieces are ready, the next crucial stage involves transforming this mixture into perfectly shaped kebabs. To the smooth jackfruit paste, finely chopped green chillies, grated ginger, freshly chopped coriander leaves, and salt to taste are added, bringing freshness and enhancing the overall flavour profile. The reserved shredded jackfruit is then incorporated, followed by roasted gram flour, which acts as a binder and adds a subtle nutty flavour. A touch of garam masala is added for that characteristic warmth and depth, and any necessary adjustments to salt are made at this point. All these ingredients are thoroughly combined to form a cohesive mixture. This mixture is then shaped into uniform, lemon-sized balls, which are subsequently flattened into classic kebab shapes. The final step before serving involves pan-frying these prepared kebabs. A tablespoon or two of ghee is heated in a pan, and the kebabs are carefully placed and cooked on both sides until they achieve a beautiful golden-brown hue and a delightful crisp exterior. This ensures a satisfying texture contrast with the soft interior.
Bun Kebab Assembly
Elevating the Kathal Shami Kebabs, Chef Ranveer Brar introduces a delightful bun kebab variation, perfect for a quick and satisfying snack or light meal. The preparation for this involves a few simple accompaniments. First, a refreshing onion salad is prepared by thinly slicing onions and marinating them with lemon juice, finely chopped mint, a chopped green chilli for a hint of heat, and salt to taste. This salad adds a zesty and fresh counterpoint to the rich kebabs. For the bun kebab assembly, ladi pav, a popular Indian bread roll, is used. The pav is sliced horizontally, and the inner surfaces are generously spread with vibrant green chutney, offering a burst of herbaceous flavour. A freshly fried Kathal Shami Kebab is then placed on one half of the pav. This is topped with a portion of the prepared onion salad, adding a delightful crunch and tanginess. The other half of the pav is placed on top, creating a delicious sandwich. These bun kebabs are best served hot, accompanied by extra green chutney for dipping, making for a complete and incredibly satisfying culinary experience that showcases the versatility of kathal.
