Bohra Kaari Jackfruit Kebab
For a community reasonably small in number, the Bohras have an extraordinarily diverse cuisine. Their culinary practices are unlike many on the subcontinent, encouraging the sharing of the thaal and focusing on community through their food. Their early settlement in Gujarat, particularly Surat when they came from Yemen brought about a wonderful amalgamation of culinary tradition from the Arab world rooted very firmly in the Indian Subcontinent.
Prior to the community’s migration to Bombay in the 19th century, many Bohra traders settled along the route of the Indian ocean, from Muscat, Hormuz to the islands of Zanzibar, the Mrima Coast and Mombasa.
In keeping with the general Bohra style of spicing, these jackfruit kebabs are flavourful but mild. Redolent of journeys across the Indian Ocean ports, it is full with coconut and fresh herbs.
Ingredients
250g tender jackfruit*, chopped
4 tbsp Junyali Spice Blend Kapadwanj Kari Masala
1.5 tsp garlic paste
1.5 tsp ginger paste
1/2 cup raw onion, diced
4 tbsp mint leaves, chopped
4 tbsp coriander leaves, chopped
7-8 curry leaves, chopped
1/2 cup fried onions
1/2 cup shredded coconut
1 green chilli, finely diced
2 cups of oil, to fry
Salt to taste
*Can be replaced with minced meat or boiled and mashed potatoes.
Method
Pressure cook the jackfruit for 25 minutes, till it’s tender. Drain, and set aside to cool.
Place the cooled jackfruit in a blender, and blend to a smooth paste. Do not add any water here.
In a bowl, mix together all of the ingredients except the oil. Mix well, till it is all incorporated.
Divide the mixture, and roll into 4cm wide discs.
Heat your 3 cups of oil on a medium heat. Once your oil is hot, tested by dipping a wooden chopstick in the oil to see if it bubbles around it, turn the heat down to low.
Place a few kebabs in the oil, careful not to overcrowd the pan. Fry for 5-7 minutes on each side, till golden brown.
Blot, and serve with a green chutney.
