Veg Seekh Kabab Recipe

Veg Seekh Kabab is a delicious snack cum starter made the usage of combined veggies like carrot, beans, cabbage, peas, capsicum, potatoes and spices.
Traditionally seekh kababs are made from minced meat and grilled in tandoor or a clay oven. But in this recipe, we are going to make a vegetarian version of this kabab. First, the combination is organized the use of blended veggies, gram flour and spices, and it is shaped on a skewer to make kabab, and then it is grilled in a tandoor or shallow fried on a tava. Finally, kababs are served with inexperienced mint chutney, lemon wedges and onion rings. These kababs can also be used as a stuffing to make veg frankie or paratha roll.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2 servings
2 medium Potatoes, boiled (approx. 1½ cups mashed potatoes)
1/2 cup Green Peas (boiled or blanched)
2½ tablespoons Gram Flour(Besan/Chickpea Flour)
1/4 cup finely chopped Onion
1 Green Chili, finely chopped, optional
1/2 cup finely chopped Cabbage
1/2 cup finely chopped Carrot
1/2 cup finely chopped Green Beans
1/4 cup finely chopped Capsicum
2 tablespoons finely chopped Coriander Leaves
1 tablespoon finely chopped Mint Leaves
1 teaspoon Red Chili Powder
1 teaspoon Cumin-Coriander Powder
1/2 teaspoon Garam Masala Powder
1 teaspoon Chaat Masala Powder
1 tablespoon Lemon Juice
Salt, to taste
3 tablespoon Breadcrumbs (or as needed)
1 tablespoon Oil + Shallow frying
Note: In this recipe, you can use both frozen or sparkling inexperienced peas as per the availability. I have used fresh inexperienced peas and therefore boiling them with potatoes. But if you are the usage of frozen green peas then no want to boil them. You can cook dinner them with other vegetables in step-3.
step-1: Add 2½ tablespoons gram flour(besan/chickpea flour) in a pan or a kadai and dry roast it over a low flame until exceptional aroma releases and it turns mild golden. (No need to add the oil whilst roasting the flour.) Transfer the roasted flour to a bowl.
step-2: Wipe the pan with a cloth. Heat 1 tablespoon oil in the identical pan over medium flame. Add 1/4 cup finely chopped onion and 1 finely chopped inexperienced chilli. Sauté till onion turns translucent or mild pink.
step-3: Add half cup finely chopped cabbage, half cup finely chopped carrot, half of cup finely chopped green beans, 1/4 cup finely chopped capsicum and salt.
step-4: Mix nicely and prepare dinner all the greens till smooth but now not mushy. (or Cook till most of the moisture is evaporated).
step-5: Let them cool to room temperature. Transfer them to the small jar of a mixer grinder or a chopper. Add 2 tablespoons finely chopped coriander leaves and 1 tablespoon finely chopped mint leaves.
step-6: Pulse them for a few instances as you can see in the photograph (don’t blend them very fine or don’t make a paste). Don’t add any water whilst mixing the mixture.
step-7: Boil 2 medium potatoes and half cup inexperienced peas in salted water until soft. Transfer them to a colander to remove excess water.
step-8: Peel the potatoes and switch to a large bowl. Either mash them or grate them. Add boiled green peas.
step-9: Add veggie mixture.
step-10: Add 1 teaspoon pink chilli powder, 1 teaspoon cumin-coriander powder, 1/2 teaspoon garam masala powder, 1 teaspoon chaat masala powder, 1 tablespoon lemon juice and salt to taste.
step-11: Mix well. Add three tablespoons breadcrumbs.
step-12: Mix well. If the mixture has too a good deal moisture, add more breadcrumbs (as needed).
step-13: Grease your fingers with oil. Take a ball size component of the mixture and provide it a cylindrical shape. Then take a timber skewer/metal skewer and insert into the center.
step-14: Press the mixture evenly and give it a kabab shape/cylindrical shape. Place it in a plate.
step-15: Make the ultimate kababs in a similar way.
step-16: Heat 1 tablespoon oil in a non-stick tava/pan or an iron tava. Place 2-3 kababs over warm tava. Roast/shallow fry them until golden brown from all the sides. Rotate them in between to roast them evenly from all the sides. If required, add more oil to roast the kababs.
step-17: Transfer them to a plate and serve with green coriander chutney or tomato ketchup and sliced onion and lemon wedges.
Tips and Variations:
Instead of roasting them on tava, you can also roast them in TANDOOR.
You can additionally add the veggies like cauliflower, sweet corn, beetroot, spinach, etc.
If you are making this for KIDS, add paneer, soy chunks or boiled lentils to make it a protein rich snack.
If you are the usage of frozen inexperienced peas then no need to boil them separately. You can cook dinner them with other vegetables.
If the kabab breaks or it is tough to provide shape of the kabab due to the fact of the excess moisture, add greater breadcrumbs in the mixture.

Taste: two Crispy from backyard and cheesy from inside
Serving Ideas : Serve them as a starter or snack to the guests with mint chutney, onion rings, shredded cabbage and lemon wedges.

Leave a Reply