Vegetable Seekh Kebab with Mint Chutney

Instructions

1. 1

   Prepare Vegetables and Binding Agent

   • Boil the potatoes until fork-tender. Peel and mash them thoroughly in a large bowl, ensuring no lumps remain.
   • Steam or boil the mixed vegetables until just tender. Drain completely and squeeze out all excess water. Mince them finely.
   • In a small, dry pan over low heat, roast the besan (gram flour) for 3-4 minutes, stirring constantly, until it becomes aromatic and turns a pale golden color. This step is crucial to remove the raw taste. Set aside to cool.
2. 2

   Create the Kebab Mixture

   • To the bowl with mashed potatoes, add the minced vegetables, crumbled paneer, finely chopped onion, ginger-garlic paste, and green chilies.
   • Add the cooled roasted besan, chopped coriander leaves, and all the powdered spices: turmeric, red chili, coriander, garam masala, chaat masala, and amchur powder.
   • Finally, add the salt and lemon juice. Mix everything with your hands until well combined and a firm, non-sticky dough is formed. If the mixture feels too moist, add another tablespoon of roasted besan.
3. 3

   Shape the Kebabs

   • Divide the mixture into 12 equal portions.
   • Lightly grease your palms with a little oil. Take one portion of the mixture.
   • Gently press and roll the mixture around a skewer (if using) to form a 4-inch long, cylindrical kebab. If not using skewers, shape it into a log or cylinder.
   • Carefully slide the kebab off the skewer and place it on a plate. Repeat with the remaining mixture.
4. 4

   Shallow-Fry the Kebabs

   • Heat 3 tablespoons of oil in a wide, non-stick pan or tawa over medium heat.
   • Once the oil is hot, carefully place the shaped kebabs in the pan, leaving space between them. Cook in batches to avoid overcrowding.
   • Fry for 8-10 minutes, turning them gently every 2 minutes, until all sides are evenly golden brown and crisp.
   • Remove the cooked kebabs onto a plate lined with a paper towel to absorb excess oil.
5. 5

   Serve

   • Serve the Vegetable Seekh Kebabs hot, garnished with a sprinkle of chaat masala.
   • They pair perfectly with mint-coriander chutney, onion rings, and lemon wedges on the side.