Part Cooked/Boiled and Shredded Young Jackfruit – 1cup
Chana Dal/ Split Bengal Gram – 1tbsp
Ginger – 1tsp
Garlic – 1.5tsp
Cumin Powder – 1tsp
Coriander Powder – 1.5tsp
Garam Masala – 1/2tsp
Amchoor – 1/4tsp
Whole Peppercorns – 5-6
Salt – to taste

Blitz the above for 5seconds only which is more than enough for it all to mix and become a smooth paste.

Coriander Leaves – 1tbsp finely chopped
Green Chillies – 1 finely chopped
Onion – 1 medium, finely chopped.

Mix into the jackfruit and put the mix away in the fridge for an hour.

Shape the kebab mix into flat round cutlets, spoon in a small dollop of yogurt (coconut yogurt if vegan) and shaped into balls before flattening them again into what Shikampuri Kebabs look like. Let these sit in the freezer again for another hour. Shallow fry them to a perfect char on a flat pan.

Serve with spicy coriander mint chutney, raw onion rings and lemon.

—————– By Sayuli Pai Raiker