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KATHAL KEBAB

kg kathal (jackfruit)
1 piece ginger, 10-12 flakes garlic
tsp jeera (cumin seeds)
2 dry red chillies
2 tbsp besan (gram flour)
1 tsp garam masala, tsp amchoor, salt to taste
4 tbsp bread crumbs sifted

1. Cut jackfruit into big pieces by rubbing oil on your hands as on the knife. Pressure cook with 1 cup water to
    give one whistle. Keep on low flame for 5 minutes. Strain. Remove seeds.
2. Blend kathal, ginger, garlic jeera and red chillies to a fine paste without any water. Mix 1 tbsp besan with the
    kathal paste. Mix chilli powder, garam masala, sifted bread crumbs and salt to taste.
3. Make balls with greased or wet hands. Flatten. Shallow fry on a tawa or pan till brown. Serve.

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