Vegetarian Seekh Kabab is a delicious indian appetizer.
Vegetable Seekh KababRecipe Servings | : | 4 |
Recipe Cook Time | : | 25 minutes |
Preparation Time | : | 20 minutes |
Category | : | Veg, Medium, Appetizer |
Recipe Rating | : |  |
Ingredients
Boiled potatoes :- 3 medium (mashed)
French beans :- 20 chopped
Cabbage :- 1/4 cup,finely chopped
Carrots :- 3 medium, finely chopped
Green peas :- 3/4 cup mashed
Onion :- 2 medium finely chopped
Oil :- 3 tbsp
Gram flour (besan) :- 3 tbsp
Caraway seed (shahi jeera) powder :- 1 tsp
Ginger-garlic paste :- 2 tbsp
Garam masala powder :- 2 tsp
Green chillies :- 3 finely chopped
Salt to taste
Chaat masala :- 3 tsp
French beans :- 20 chopped
Cabbage :- 1/4 cup,finely chopped
Carrots :- 3 medium, finely chopped
Green peas :- 3/4 cup mashed
Onion :- 2 medium finely chopped
Oil :- 3 tbsp
Gram flour (besan) :- 3 tbsp
Caraway seed (shahi jeera) powder :- 1 tsp
Ginger-garlic paste :- 2 tbsp
Garam masala powder :- 2 tsp
Green chillies :- 3 finely chopped
Salt to taste
Chaat masala :- 3 tsp
Methods
Heat a pan add 2 tsp of oil, roast gram flour and caraway seeds for 2 minutes and keep them aside.
In the same pan heat 2 tsp of oil add onion, beans, cabbage and carrots and fry.
Add the green peas and mash them. Mix everything and cook for 3-4 mins.
Into the vegetables add roasted flour and mix well.
Now add ginger-garlic paste, green chilies and garam masala and mix well and sauté for half a minute.
Take potatoes in a bowl, add vegetable mix, salt, chaat masala, and mix well.
Divide the mixture into 12 equal portions.
Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly.
Heat the griddle pan. Cook the kebabs on medium high heat, spraying with oil in between to keep it moist. Grill, till golden on all sides.
Garnish with onion rings and lemon wedges.
Serve hot with mint chutney.
In the same pan heat 2 tsp of oil add onion, beans, cabbage and carrots and fry.
Add the green peas and mash them. Mix everything and cook for 3-4 mins.
Into the vegetables add roasted flour and mix well.
Now add ginger-garlic paste, green chilies and garam masala and mix well and sauté for half a minute.
Take potatoes in a bowl, add vegetable mix, salt, chaat masala, and mix well.
Divide the mixture into 12 equal portions.
Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly.
Heat the griddle pan. Cook the kebabs on medium high heat, spraying with oil in between to keep it moist. Grill, till golden on all sides.
Garnish with onion rings and lemon wedges.
Serve hot with mint chutney.
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