Subz Seekh Kebab

Instructions

1. 1

   Prepare the Vegetables

   • Boil the potatoes and mixed vegetables in lightly salted water until they are tender but not mushy, for about 10-12 minutes.
   • Drain them completely and allow them to cool down.
   • Mash the potatoes smoothly. Finely mince or process the mixed vegetables into a coarse mixture.
   • Place the vegetable mixture in a muslin cloth or use your hands to squeeze out as much excess water as possible. This step is critical to ensure the kebabs bind well and don't break.
2. 2

   Roast the Besan

   • In a small, dry pan, roast the besan (gram flour) on low heat for 2-3 minutes.
   • Stir continuously until it becomes aromatic and turns a light golden color. This removes the raw taste and helps in binding. Set aside to cool.
3. 3

   Create the Kebab Mixture

   • In a large mixing bowl, combine the squeezed vegetable mixture, mashed potatoes, and roasted besan.
   • Add the finely chopped onion, ginger-garlic paste, green chilies, coriander powder, cumin powder, garam masala, chaat masala, red chili powder, turmeric powder, and salt.
   • Finally, add the chopped coriander leaves and lemon juice.
   • Mix everything together gently with your hands until it forms a uniform, dough-like mixture. Do not over-mix or knead.
4. 4

   Shape the Kebabs

   • Lightly grease your palms with a little oil to prevent sticking.
   • Divide the mixture into 12 equal portions.
   • Take one portion and press it firmly around a skewer, shaping it into a long, cylindrical kebab. If you don't have skewers, you can shape them into small logs or patties.
5. 5

   Shallow-Fry the Kebabs

   • Heat the oil in a non-stick pan or tawa over medium heat.
   • Carefully place the kebabs in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
   • Fry for 6-8 minutes, turning gently every couple of minutes, until they are golden brown and crisp on all sides.
   • Remove from the pan and place on a paper towel to drain any excess oil.
6. 6

   Serve

   • Serve the Subz Seekh Kebabs hot, accompanied by mint chutney, sliced onions, and lemon wedges.