Enchorer Kebab / Kanthal Kebab (Raw Jack fruit Kebab)

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‘Enchor’ or ‘Kanthal’ or green jackfruit is my all time favourite vegetables. If cooked properly it tastes tike mutton. That’s why it is called ‘Gaach Pantha’ in Bengali (Gaach means tree and Pantha means goat). I already have shared many recipes with green jackfruit like ‘Enchorer Dum’, ‘Enchorer Kalia’, ‘Enchorer Kofta Curry’, ‘Enchorer Dopayaza’ etc and will be sharing few more. You can serve ‘Enchore Kebab’ as appetizer or can serve as side dish with rice nad dal. It also tastes good if you use it in sandwich or burger. Here is my version of ‘Enchorer Kebab’. If you are fond of vegetarian Kebabs you can also try ‘Mochar Kebab‘.

Ingredients to prepare 10-12 Kebab

  • Enchore or Kanthal or Raw Jackfruit – 500 gms (After peeling and chopping)
  • Onion – 2 (Big – finely chopped)
  • Ginger Paste – 2 Tsp
  • Garlic Paste – 1 ½ tsp
  • Chopped Green Chilli – 2 tsp
  • Chopped Coriander – 4 Tbsp
  • Chopped Mint Leaves – 2 tsp
  • Besan or Gram Flour Powder – 4 Tbsp (Roasted)
  • Roasted Cumin Powder – 1 ½ tsp
  • Roasted Coriander Powder – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Roasted Red Chilli Powder – ½ tsp
  • Amchur Powder or Dry Mango Powder – 1 tsp
  • Turmeric Powder – ½ tsp
  • Salt – To taste
  • Oil – For shallow frying

Steps:

  1. Remove the outer hard skin of jackfruit, discard it. Take the inside meaty portion and chop into pieces. Keep the chopped pieces immersed in water until use, else the jackfruit will turn brown.
  2. Now cook the Enchore or Kanthal in apressure cooker adding a little turmeric and salt.
  3. Let it cool. Then mash into smooth paste.
  4. Heat 3 tsp oil in a kadai and fry onion, ginger paste nad garlic paste. Cook till onion turns translucent and raw smell from ginger and garlic goes off.
  5. In a large mixing bowl mix in boiled and mashed raw jackfruit, fried onion-ginger-garlic, chopped geen chilli, coriander, mint, roasted gram flour and other masalal powders.
  6. Divide the mix into10-12 equal portions. Roll a portion into ball and then slightly press to make a tikki like chape. Repeat this for rest of the dough.
  7. Heat a pan for shallow frying and add little oil. Place a few kebabs on hot oil and cook on medium flame until browned on both side.
  8. Remove the fried kebabs on kitchen towel. Serve hot as a snack with some onion raita or as side dish with rice and ‘dal’. You can use these kebabs as burger tikki too.

Notes:

~ Apply oil on your hands before you start chopping the jackfruit. This will prevent the hands turning black.

~ After chopping the green jackfruit always keep the pieces in water. Else they will turn black.

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