Kathal Ka Kofta
Kathal ka Kofta is a fascinating dish, very flavorful, and with a texture like lamb meat kebabs (Gilouti Kebab).
Kathal (pronounced Kat-hal) known as Jackfruit in English can be used to make a great Kofta (dumpling) curry.
Before we get into the recipe , did you know that Jackfruit , and pineapples are classified as “Multiple Fruits” because they are created from a cluster of flowers? Also, that Jackfruit is National fruit of Bangladesh? You will be surprised to know that Jackfruits are the largest tree-borne fruit and can reach upto 25Kgs in weight.
Read this article on Business Insider to know what a miracle Jackfruit can be. Also Check out our recipe for Kebab Pasanda (Jackfruit Kebabs) .
Okay now, here goes the recipe , enjoy !
Ingredients
For Pressure cook
- Kathal (Raw jack fruit) – 500 gms
- Oil – 1/2 teaspoon
- Salt – 1/2 teaspoon
- water as required
For Kofta
- Gram flour (Besan)- 1/2 tablespoon (for binding) or as required
- Green chilies- 2 finely chopped
- Onion- 1 small sized finely chopped
- Fresh garlic paste- 1 teaspoon
- Turmeric powder- ½ teaspoon
- Red chilies powder- ¼ teaspoon
- Fresh coriander leaves- 1/2 tablespoon
- hot oil – 1 tbsp
- Oil for frying
- Salt to taste
For Phoran
- Cumin seeds – 1/4 teaspoon
- Dry red chili – 1
- Bay leaf – 1
- Green cardamom – 1
- Black cardamom – 1/2
- Cloves – 2
- Cinnamon stick – 1/2 inch
For Gravy
- Oil – 1 and 1/2 tablespoon
- Onion – 1/2 finely chopped
- Green chili – 2 finely chopped or as per your taste
- Tomatoes – 1 finely chopped
- Onion paste – 3 tablespoons
- Tomato paste – 2 tablespoons
- Garlic paste – 1 teaspoon
- Ginger paste- 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1/2 teaspoon
- Kashmiri red chili powder – 1/2 tablespoon
- Garam masala powder – 1/4 teaspoon
- Salt to taste
Method
Preparing the kofta
First remove the skin of kathal. Cut into small pieces and remove seeds.Wash thoroughly.
Boil the kathal with oil, salt and water, in a pressure cooker. Pressure cook upto 2 whistles.
Remove kathal from water and rinse again. Squeeze out the water from the kathal and Mash it.
Add gram flour, green chili, onion, garlic paste, turmeric powder, red chilies powder, coriander leaves and salt. Mix well.
Prepare small balls of equal portions of this mix and flatten each ball into a circle.
Add 4-5 tbsp oil in a frying pan on medium flame.
Fry on both sides until golden brown.
Preparing the curry
In the same pan remove extra oil.
Add phoran and stir 1 second add chopped onion.
Cook till light golden brown, add garlic paste. Stir well.
Add turmeric powder, onion paste, garlic paste, red chili powder, salt, tomato, cumin powder, coriander powder and garam masala powder and mix well.
Fry them on medium heat till the oil separates.
Add sufficient water and let the spices come to boil.
after a boil add koftas and cook 5 minutes on medium heat.
Switched off flame.
Garnishing
Garnish with coriander leaves.
Serving
Serve with Roti, Paratha or Rice.
Kathal Ka Kofta
Ingredients
For boiling Kathal (Pressure cooking)
- Kathal Raw jack fruit - 500 gms
- Oil - 1/2 teaspoon
- Salt - 1/2 teaspoon
- water as required
For kofta
- Gram flour Besan- 1/2 tablespoon (for binding) or as required
- Green chilies- 2 finely chopped
- Onion- 1 small sized finely chopped
- Fresh garlic paste- 1 teaspoon
- Turmeric powder- ½ teaspoon
- Red chilies powder- ¼ teaspoon
- Fresh coriander leaves- 1/2 tablespoon
- hot oil - 1 tbsp
- Oil for frying
- Salt to taste
For Phoran
- Cumin seeds - 1/4 teaspoon
- Dry red chili - 1
- Bay leaf - 1
- Green cardamom - 1
- Black cardamom - 1/2
- Cloves - 2
- Cinnamon stick - 1/2 inch
For gravy
- Oil - 1 and 1/2 tablespoon
- Onion - 1/2 finely chopped
- Green chili - 2 finely chopped or as per your taste
- Tomatoes - 1 finely chopped
- Onion paste - 3 tablespoons
- Tomato paste - 2 tablespoons
- Chopped garlic - 1 teaspoon
- Ginger powder - 1/2 teaspoon
- Turmeric powder - 1/2 teaspoon
- Cumin powder - 1 teaspoon
- Coriander powder - 1/2 teaspoon
- Kashmiri red chili powder - 1/2 tablespoon
- Garam masala powder - 1/4 teaspoon
- Salt to taste
Instructions
Preparing the kofta
- First remove the skin of kathal. Cut into small pieces and remove seeds.Wash thoroughly.
- Boil the kathal with oil, salt and water, in a pressure cooker. Pressure cook upto 2 whistle.
- Remove kathal from water and rinse again. Squeeze out the water from the kathal. Mash it.
- Add gram flour, green chilli, onion, garlic paste, turmeric powder, red chilies powder, coriander leaves and salt. Mix well.
- Prepare small balls of equal portions of this mix and flatten each ball into a circle.
- Add 4-5 tbsp oil in a frying pan on medium flame.
- Fry on both sides until golden brown.
Preparing the curry
- In the same pan remove extra oil.
- Add phoran and stir 1 second add chopped onion.
- Cook till light golden brown, add chopped garlic. Stir well.
- Add turmeric powder, onion paste, garlic paste, red chili powder, salt, tomato, cumin powder, coriander powder and garam masala powder and mix well.
- Fry them on medium heat till the oil separates.
- Add sufficient water and let the spices come to boil.
- after a boil add koftas and cook 5 minutes on medium heat.
- Switched off flame.
Garnishing
- Garnish with coriander leaves.
Serving
- Serve with Roti, Paratha or Rice.