A classic North Indian appetizer, these savory and aromatic Veg Seekh Kebabs are made from a hearty blend of mixed vegetables, potatoes, and protein-rich chickpea flour. Spiced to perfection and shallow-fried until golden, they offer a delightful texture and are an ideal starter for any gathering.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
192cal
6gprotein
34gcarbs
5g
Ingredients
2 medium Potato (boiled, peeled, and mashed)
1 cup Mixed Vegetables (e.g., carrots, peas, green beans, finely chopped or grated)
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (finely chopped, adjust to taste)
0.25 cup Besan (also known as gram flour)
0.25 cup Breadcrumbs (for binding)
0.25 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to spice preference)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Veg Seekh Kebab, Pudhina Chutney and Indian Onion Rings
Perfectly spiced veg seekh kebabs with tangy chutney and crispy onion rings. Fiber-rich & satisfying!
This mughlai dish is perfect for snack. With 588.54 calories and 16.869999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Chaat Masala
1 tsp Salt (or to taste)
3 tbsp Coriander Leaves (freshly chopped)
1 tbsp Lemon Juice (freshly squeezed)
4 tbsp Oil (for shallow frying)
Instructions
1
Prepare the Vegetables and Binding Agent
Boil the potatoes and mixed vegetables until fork-tender, about 10-15 minutes. Drain them thoroughly in a colander and let them cool completely. Squeeze out any excess water from the vegetables to ensure a non-sticky mixture.
While the vegetables cool, place a small pan over low heat. Add the besan (gram flour) and dry roast for 3-4 minutes, stirring continuously, until it becomes aromatic and changes color slightly. This step is crucial to remove the raw taste. Set aside.
2
Create the Kebab Mixture
In a large mixing bowl, add the mashed potatoes and the finely chopped or grated mixed vegetables.
Add the finely chopped onion, ginger-garlic paste, green chilies, roasted besan, and breadcrumbs.
Add all the spice powders: turmeric, red chili, coriander, garam masala, and chaat masala. Also add salt, chopped coriander leaves, and lemon juice.
Mix everything together thoroughly with your hands until a firm, uniform, and non-sticky dough is formed.
3
Shape the Kebabs
Divide the mixture into 12 equal portions. Lightly grease your palms with oil to prevent sticking.
Take one portion and flatten it. Place a skewer in the center and gently press the mixture around it, shaping it into a long, cylindrical seekh kebab.
If not using skewers, simply shape the mixture into small logs or patties. Place the shaped kebabs on a plate.
For best results, refrigerate the shaped kebabs for 20-30 minutes. This helps them firm up and hold their shape during frying.
4
Shallow-Fry the Kebabs
Heat 4 tablespoons of oil in a wide, non-stick pan or tawa over medium heat.
Carefully place the kebabs in the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
Fry for 8-10 minutes, turning them gently every 2-3 minutes, until all sides are evenly golden brown and crisp.
Once cooked, remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil.
5
Serve
Serve the Veg Seekh Kebabs hot, garnished with a sprinkle of chaat masala.
They pair wonderfully with mint-coriander chutney, tamarind chutney, and a side of sliced onions and lemon wedges.
6
Serving size: 1 serving
74cal
1gprotein
7gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
