This traditional delicacy is easy to make, with a kathal twist thanks to Chef Ashish Singh, Corporate Chef, Dhansoo Cafe.
Traditionally, a galouti or galawati or gilawat kabab is an Awadhi recipe popular in Lucknow. The word essentially means melt in the mouth, so the recipes call for minced meat (or in this case kathal!) that doesn’t require any kind of chewing.
According to an old saying, the galawati kabab was specially created for the ageing Asaf-ud-Daulah. His weak teeth didn’t deter his meat-loving tendencies, so the chefs at the time came up with a recipe that had the final dish melt in his mouth like butter without any chewing required.
With wellness-based eating all the rage now, it’s not unusual to see vegetarian or vegan versions of this classic recipe. Here, Corporate Chef Ashish Singh brings his jackfruit or kathal version of the same to Dhansoo Cafe for all to enjoy!
Nestled in the posh interiors of Ambience Mall Gurgaon, this new eatery offers people a chance to rekindle their love for traditional Indian food with a modern and fancy twist. Chef Ashish Singh brings diners at Dhansoo a fusion of contemporary and traditional dishes, leaving people asking for more.
The menu highlights dishes like Koliwada Fried Bhetki, Mutton Pepper Fry, Pork Seekh, Dhansoo Bhel, Podi Idli, Japani Samosa, Maa ki Dal, Dhansoo Corn Seekh (a signature), Whole Wheat Thin Crust Chicken Tikka Pizza full of cheese and proper baked, Filo Pastry English Vegetable Pizza, and many more.
However, this time, we’re turning the spotlight onto the delicious jackfruit or kathal gilawat. Served atop the flaky and buttery Malabar Parotta, it’s the perfect combination of flavours and textures.
Ingredients
- 500 gm kathal
- 200 gm onion
- 50 gm desi ghee
- 15 gm salt
- 40 gm cashew nut
- 10 gm deggi mirch
- 15 gm yellow chilli powder
- 10 gm green cardamom
- 15 gm black pepper
- 10 gm clove
- 15 ml kewra water
- 15 ml rose water
- 1 ml meetha attar
- 2 pcs Malabar porrota
- 35 gm mint chutney
- 15 gm lemon
- 25 gm imli ketchup
- 50 gm channa dal
- 15 gm cucumber
- 15 gm tomato
- 10 gm green chilli
- 15 gm tempura flour
- 25 gm achari masala
Method
- Take jackfruit chunks along with half a cup of water. Put it in a pressure cooker and cook until it whistles once. After it whistles, reduce the flame and let it simmer for 4 to 5 minutes.
- Transfer the boiled jackfruit to a sieve kept above the bowl. Press the chunks using a spoon to drain out the water.
- Now make mince of the boiled jackfruit.
- Heat 2 tsp of oil in a Lagan. Add jackfruit, deggi mirch powder and reduce the flame. Stir constantly and roast until there is a slight change in colour and till it gets fragrant. Keep the flame medium. Keep stirring continuously and then keep aside too cool.
- Take the jackfruit paste in a bowl and mix the garam masala powder, salt, kitchen king, black pepper powder, black salt, fennel powder, cumin powder, kewra, yellow chilli powder, rose water, saffron, brown onions, brown fried cashew nut paste and roasted channa powder. Now, mix all of them well.
- Prepare clove and ghee smoke using coal and keep the mixture inside a bowl with the smoke. Now, make small round shape patties and shallow fry both sides in a pan.
- Serve 5 pcs of kathal gilawat kebab on Malabar parrota and garnish each pattie with tempura chilli, jackfruit pickle and imli ketchup.
- Serve tomato and cucumber batons along with masala onions as sides.
Read more.
One Chef, One Recipe: Malabar Mutton Ishtew by Chef Sheik Mohideen
One chef, one recipe: Thai mango salad by Chef Veena Arora
One chef, one recipe: Flaming Basil Vodka Panna Cotta with Mango jelly by Chef Gaurav Ramakrishnan