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Veg Seekh Kebab


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Veg Seekh Kebabs have recently been a trend on social media with people posting a lot about it. So I thought, why not make a version even vegetarians can enjoy? So I tried it out a few times with some tweaks and changes, and this one time really took it home so I am posting it for you guys. Seekh kebabs are usually made with meat, but I promise you this one will make you fall in love with it!



I am a huge fan of paneer starters, but my parents like kebabs so we usually end up ordering both when we go out to eat. But I really like it wrapped in butter kulcha along with some mint chutney and yoghurt.

Several sites have recipes where they completely grind the veggies and make it into a paste. I personally didn't like it because it just tasted like paste. So I tried a different approach. I cooked the vegetables till they became tender and added them to my chickpea/potato mash. Using a cast iron pan really brings out a lot of flavour in your food. You can buy it here on Amazon(this is an affiliate link.If you make purchases from here, it won't cost you extra, but I may make some commission). Doesn't matter, this recipe is the one which really took it home for me and I bet you will love it too. So let's get down to the recipe.


Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serves: 6

Ingredients:

1 1/2 cup grated cabbage
1/2 grated carrot
1 grated capsicum
1/2 cup boiled chickpeas(chole)
1 large boiled potato, peeled
1/2 cup besan or chickpea flour
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
3/4 tablespoon salt
a pinch of hing(asafetida)
3 tablespoon mustard oil
2 tablespoon oil

Instructions:


  1. In a pot/kadhai, dry roast chickpea flour(besan) for 2-3 minutes until it gets a roasted flavour. If you don't have much time, you could also use store-bought roasted chana and grind it. Once roasted, remove besan off heat and keep it in a bowl. 
  2. Put 2 tablespoons of oil. When it gets heated up, add the asafoetida/hing and your grated cabbage, carrots and capsicum.
  3. Fry them for about 3-4 minutes until all the water from the vegetables has evaporated and they have been cooked to some extent.
  4. While the vegetables are cooking, in a large bowl, mash your peeled boiled potatoes and the boiled chickpeas and mash them properly using a masher or a fork.
  5. After the vegetables are done cooking, add turmeric powder, red chilli powder and garam masala and mix well.
  6. Add the cooked vegetables to the bowl with chickpeas and potato and mix well.
  7. In the same pan, add 3 tablespoons of mustard oil and put it on high flame. In about 20-30 seconds, the oil will reach its smoking point. Take it off the heat and add it to your mixed vegetables. Mixx well and let it sit for about 15-20 minutes. If the mix looks a little wet, you can add a little breadcrumbs or suji to dry it out.
  8. Once the mixture has cooled down, set a pan to heat up while you make the kebabs. Take a large lemon sized amount of the mixture and roll it out into a long roll about 4 inches long. You can roll it out to whatever length you are comfortable with. You can even make them as cutlets if you like.
  9. When the pan is hot enough, pour some oil on the pan(about 2 tablespoons, spread it, and put the kebabs on. You could even shallow fry them if you love a crispy exterior. (I would recommend that)
  10. Once the kebabs get a golden brown exterior, flip them and let the other side cook for about the same time. Once done, take them off the heat onto a paper towel.
  11. You can enjoy the kebabs as they are or wrap em up with some mint chutney and bam! seekh kebab roll is ready!




Try this recipe out and let me know what you think in the comments!Tag @meghana_makes on Instagram to let me know how it turned out!

~Meghana





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