Kathal Kofta

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Absolutely delicious. Requires some work but the result is astounding!
Fairly difficult

Kathal Kofta

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Preparation time
Cooking time

Ingredients

For 4 Person(s)

Other Ingredients

  • 1 teaspoon(s) coriander seeds
  • 3 Whole red chilies
  • 1 teaspoon(s) cumin seeds

Garam Masala

  • 1 large bay leaf
  • 1 Whole dried red chili
  • 3 piece(s) cloves
  • 2 pods green cardamoms
  • 1 inch cinnamon stick
  • 0.75 teaspoon(s) cumin seeds
  • 3 tablespoon(s) cooking oil
  • 1 tablespoon(s) cilantro leaves, finely chopped
  • 1 teaspoon(s) ginger paste
  • 1 teaspoon(s) garlic paste
  • 0.25 cup(s) tomato paste
  • 1 Whole green chili, finely chopped
  • 1 teaspoon(s) red chili powder
  • 1 teaspoon(s) coriander (dhania) powder
  • 0.25 teaspoon(s) turmeric powder
  • 1 teaspoon(s) tandoori masala powder
  • 2 cup(s) vegetable oil, for deep frying

For Kofta

  • 500 grams kathal (jackfruit), peeled and chopped (or, or 2 cans kathal pieces from Indian grocery store)
  • 2 large onions, finely chopped
  • 0.33 cup(s) besan (gram flour)
  • 1 tablespoon(s) cilantro leaves, finely chopped
  • 1 teaspoon(s) ginger, minced finely
  • 1 teaspoon(s) garlic, finely chopped
  • 4 Whole green chilies, finely chopped
  • 1 teaspoon(s) amchoor (dried mango powder)

Kathal Kofta Directions

  1. Roast and grind together the three ingredients listed in Other Ingredients and set aside.
  2. Put chopped ginger and 1/2 tsp salt in a deep vessel.
  3. Add 2 cups water, bring to a boil, and add kathal.
  4. Cook until tender, but still firm to touch, squeeze out water, keep aside.
  5. Save some of this liquid, keep aside. If using canned kathal, drain and rinse well then squeeze all the water.
  6. Add all other kofta ingredients including ginger and salt to kathal, mix well.
  7. Add more gram flour if required for binding.
  8. Shape into koftas, deep fry in hot oil until golden.
  9. Keep aside in perforated container until required.
  10. In another pan, heat oil.
  11. Add whole masalas, except onions, roast to splutter.
  12. Add onions; cook until light and transparent.
  13. Add saved water, bring to a boil, and simmer for 4-6 minutes.
  14. Dissolve all dry masala powders in 1/4 cup water and add to cooking mixture.
  15. Add all other ingredients, except chopped coriander leaves.
  16. Add some more water if gravy is too thick.
  17. Add salt to taste, simmer further for 5-7 minutes.
  18. Add kofta, stir, and pour into serving dish.
  19. Garnish with chopped coriander leaves.

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