Jackfruit Kebab Recipe- Authentic Indian Chana Dal & Spiced Patties

Last Updated on 3 months by Neha Deshmukh

Jackfruit Kebab Recipe: Authentic Indian Chana Dal & Spiced Patties

Hey everyone! If you’re looking for a delicious, flavorful, and surprisingly easy Indian snack or appetizer, you have to try these Jackfruit Kebabs. I first stumbled upon a similar recipe at a local street food stall during a trip to Delhi, and I’ve been trying to recreate the magic ever since. This version, using young jackfruit and a hearty blend of spices, is pretty darn close – and I’m so excited to share it with you!

Why You’ll Love This Recipe

These aren’t your average veggie patties. The combination of tender jackfruit, protein-packed chana dal (split chickpeas), and a warm, aromatic spice blend creates a truly satisfying bite. They’re perfect as a starter, a snack with chai, or even as part of a larger Indian feast. Plus, they’re a fantastic way to enjoy a meat-free meal without sacrificing flavor!

Ingredients

Here’s what you’ll need to make these amazing Jackfruit Kebabs:

• 1 can (approx. 400g) young jackfruit, drained and rinsed
• 1 cup (200g) chana dal (split chickpeas)
• 3-4 tablespoons oil (vegetable, canola, or sunflower work well)
• ½ teaspoon salt (plus ¼ teaspoon later)
• ¾ cup (180ml) water
• 1 bay leaf
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 1 black cardamom
• ½ teaspoon peppercorns
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 green chili, chopped (adjust to your spice preference!)
• ½ cup (approx. 80g) onion, finely chopped
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon amchur (dried mango powder)

Ingredient Notes

Let’s talk ingredients for a sec! Using young jackfruit is key here. It has a neutral flavor and a texture that mimics pulled meat. Make sure to drain and rinse it really well to remove any brine.

Chana dal is what holds these kebabs together beautifully. It adds a lovely nutty flavor and a satisfying texture. Don’t skip it!

And the spices? Oh, the spices! The combination of cumin, cardamom, and peppercorns creates such a fragrant base. Amchur, or dried mango powder, adds a delightful tanginess that really balances everything out. If you can’t find amchur, a squeeze of lemon juice will do in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in your Instant Pot (or a heavy-bottomed pot if you don’t have one) over medium heat. Add the cumin seeds, bay leaf, green cardamom pods, black cardamom, and peppercorns. Sauté for about 30-60 seconds, until fragrant – you’ll know it when you smell it!
2. Add the drained jackfruit, chana dal, minced garlic, ginger, green chili, and ½ teaspoon salt. Pour in the ¾ cup of water, give everything a good stir, and pressure cook on high for 15 minutes. Once it’s done, let the pressure release naturally.
3. Carefully remove the bay leaf and black cardamom. Transfer the mixture to a blender (or food processor). Add 2 tablespoons of water and blend until you have a slightly textured paste – you don’t want it completely smooth.
4. Now, in a bowl, combine the blended mixture with the finely chopped onion, coriander powder, garam masala, amchur, and the remaining ¼ teaspoon of salt. Mix well!
5. Shape the mixture into 2.5-inch (approx. 6cm) patties, aiming for about 50-55g each.
6. Heat a little more oil in a pan over medium heat. Fry the kebabs for about 3 minutes per side, until they’re golden brown and slightly crispy.

Expert Tips

• Don’t overcrowd the pan when frying the kebabs. Work in batches to ensure they get nicely browned.
• If the mixture feels too wet to shape, add a tablespoon of chickpea flour (besan) or breadcrumbs.
• For a deeper flavor, you can dry roast the chana dal for a few minutes before cooking.

Variations

• My family loves to add a handful of chopped mint and cilantro to the mixture for extra freshness.
• A friend of mine adds a pinch of red chili powder for an extra kick.
• You can also experiment with different spice blends – a little chaat masala would be delicious!

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your oil is plant-based.

Gluten-Free Adaptation

These kebabs are naturally gluten-free. However, if you decide to use breadcrumbs to bind the mixture, make sure they are gluten-free.

Spice Level Adjustment

• Mild: Reduce or omit the green chili.
• Medium: Use 1 green chili, as the recipe states.
• Hot: Add an extra green chili or a pinch of cayenne pepper.

Festival Adaptations

These kebabs are fantastic for Ramadan iftar spreads or as a savory snack during Diwali. They’re always a hit!

Serving Suggestions

Serve these Jackfruit Kebabs hot off the pan with a dollop of cilantro chutney. They’re also amazing with parathas (Indian flatbreads) or simply as a standalone snack. A side of raita (yogurt dip) would also be lovely.

Storage Instructions

Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven until warmed through. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What is jackfruit and why is it used in Indian cooking?

Jackfruit is a large, tropical fruit with a mild flavor when young. It’s a popular meat substitute in Indian cuisine because of its texture, which becomes wonderfully stringy when cooked.

Can I use frozen jackfruit in this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using.

Can I make these kebabs ahead of time?

You can definitely prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the patties just before frying.

What is amchur and can I substitute it?

Amchur is dried mango powder, commonly used in Indian cooking for its tangy flavor. If you can’t find it, you can substitute with a squeeze of lemon juice, but it won’t have the same depth of flavor.

What is the best way to serve these kebabs for a party?

Arrange them on a platter with a side of chutney and some colorful garnishes like chopped cilantro and sliced onions. They look beautiful and are easy for guests to enjoy!