Pressure cook cut raw jackfruit pieces with little water and salt for 3 whistles. When pressure releases, strain excess water and allow to cool.
Meanwhile roast besan till aromatic .. keep aside .
Later mash cooked raw jackfruit pieces using a blender or fingertips .
To the mashed kathal add chopped onions, chopped coriander leaves, chopped chilli, chopped ginger, haldi, dhania powder, jeera powder, garam masala powder, red chilli powder, roasted besan and salt to taste. Combine everything. Taste test and add if anything required .
Divide the dough and make small lemon sized balls.
Shape them into kebabs / tikkis shape.
The shaped kebabs can either be deep fried or shallow fried on a hot tawa. Heat the tawa and grease oil. Place kebabs on hot pan. Drizzle oil
Cook both sides on low flame till golden brown in colour.
Enjoy hot kathal ke kabab with some mint chutney.
Take care that jackfruit pieces while boiling don’t absorb excess water. If they do, drain water nicely and place jackfruit pieces on tissue paper so that it absorbs any extra moisture.
Addition of spices, herbs, veggies is all your choice. You can go crazy with the filling and do plus or minus from the above-mentioned list.
You can either deep fry them or shallow fry them on tawa. Both taste equally good.But if you are doing in large quantity , better to deep fry as it gets over equally .
The final dough should not be watery type . else it will be too soft and drink oil . In that case you can add some bread or some more roasted gram flour to absorb excess moisture .