Shikampuri Kabab (meatless)

My second recipe for this meatless dishes theme is again a kabab. But this time It is a starter recipe. SHIKAMPURI KABAB is one of the most popular meat based recipe in Hyderabadi cuisine. It is a minced lamb kabab stuffed with seasoned hung curd and then shallow fried starter. I changed this popular meat snack in to meatless with finely chopped babyjackfruit. Let's check the recipe..
INGREDIENTS:---
Baby jack fruit  --- 250 gms finely chopped
Onion  ----  1 big finely chopped
Ginger  ---- 1/2 inch piece finely chopped
Garlic  ---- 5 cloves finely chopped
Bengal gram --- 2 tab sp
Mint leaves --  1 tab sp chopped
Coriander leaves ---  1 tab sp chopped
Dry red chillies -- 2
Lemon juice  ---  1/2 tab sp
Salt to taste
Ghee  ---- 1 tab sp
Oil for deep frying
Shahi jeera (caraway seeds) --  1/2 tea sp
Maida  --- 1 tab sp mix with 3 tab sp of water in to a thin paste
STUFFING:---
Yogurt ---  1 cup
Green chilli --- 1 chopped
Onion --- 1 big chopped
Fresh mint leaves ---- 1 tab sp chopped
Salt to taste
Roasted cumin seeds --  1/2 tea sp
Onion rings to serve
Green chutney to serve
METHOD:--
1. Heat oil for deep frying in a pan, add onions and fry till brown. Drain on a absorbent paper  and set a side.
2. Heat ghee in a pan add shahi jeera let them crackle then add broken dry red chillies, chopped ginger and garlic fry for a while then add chopped jack fruit sprinkle half tea sp salt stir well and cover and cook for five minutes, stirring occasionally.
3. Soak Bengal gran for half an hour, drain water and add dal to jack fruit mixture mix well and cook for one minute.
4. Add chopped coriander and mint leaves mix well cover and cook for five more minutes. Remove from heat and set a side to cool.
5. Grind the cooled jack fruit mixture with lemon juice in to a coarse paste (don't add water ) take it out from the blender jar and divide in to equal portions and set a side.
                                                         

FOR STUFFING:---
1. Tie yogurt in a muslin cloth and hang to drain for an hour or till most of the moisture has drain away.
2. Take out the hung curd in to a bowl add roasted cumin seeds, chopped mint leaves, salt to taste, chopped onion, chopped green chillies mix well and divide in to equal portions.
NOW LET'S CHECK HOW TO MAKE SHIKAMPURI KABAB:--
1. Flatten each portion of jack fruit mixture and place a portion of yogurt mixture gather the edges, shape in to a ball and flatten slightly.
2. Heat 2 tab sp of oil in a fry pan dip the kababs in maida paste, place this kababs and shallow fry turning all sides this will take three to four minutes cook both sides till lightly browned, cook all the kababs in the same way.
Serve hot with onion rings and green chutney.
This is my second post for Blogging Marathon 31 st edition under Meatless Dishes theme let's check other BM members recipes here
 Check how to cut baby jack fruit here