Meals Recipes Ingredients Cuisines Diets Health Goals Articles

Recipes

Popular Recipes
Quick Recipes
Healthy Recipes
Breakfast
Lunch
Dinner
All Recipes

Cuisines

Indian
Italian
Mexican
Chinese
Thai
Mediterranean
All Cuisines

Diets

Vegetarian
Vegan
Keto
Paleo
Gluten-Free
Dairy-Free
All Diets

Resources

Meal Planner
Articles
Nutrition Guide
Cooking Tips
Health Goals
Ingredients

Mobile App Coming Soon

We are coming with our mobile apps to help you plan your meals. Sign up to get early access.

About Us|Privacy Policy|Terms of Service|Contact|Sitemap

X IG P YT

Subz Seekh Kebab Recipe | CraftMyMeals | CraftMyMeals

Home
Recipes
Subz Seekh Kebab

north_indianmediumveganvegetariandairy-freenut-free

soy-free

kosher

mediterranean

Subz Seekh Kebab

Popularity

3.5

Taste Score:8/10

A delicious vegetarian take on the classic seekh kebab. Finely minced vegetables are blended with aromatic spices, shaped onto skewers, and grilled to perfection. Perfect as an appetizer or a party snack.

Prep25m

Cook15m

Servings4

Serving:3 pieces

196 cal

Ingredients

For 4 servings

2 medium Potato (boiled and mashed)
1.5 cup Mixed Vegetables (e.g., carrots, beans, peas, finely chopped or minced)
1 medium Onion (finely chopped)
4 tbsp Besan
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (finely chopped)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.75 tsp Garam Masala
1 tsp Chaat Masala
0.5 tsp Red Chili Powder
0.25 tsp Turmeric Powder
3 tbsp Coriander Leaves (chopped)
1 tbsp Lemon Juice
1 tsp Salt (or to taste)
4 tbsp Oil (for shallow frying)

Nutrition per Serving

196

Calories

Protein

33g

Carbs

Instructions

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
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
Create the Kebab Mixture
- In a large mixing bowl, combine the squeezed vegetable mixture, mashed potatoes, and roasted besan.

Similar Recipes You Might Like

View all recipes

medium

vegetariangluten-free

north_indian

Phool Makhana Curry

A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.

Besan Chilla

A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.

Cucumber and Mint Salad

A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.

Spiced Cauliflower Rice

A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.

25 min

176cal

8gprotein

About This Subz Seekh Kebab Recipe

This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 195.58 calories per serving with 6.2g of protein, it's a moderately challenging recipe perfect for appetizer or snack.

Fat

Fiber6g

Sodium719mg

Potassium663mg

Phosphorus127mg

Know more about our calculations

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.

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.

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.

Serve

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

Pro Tips

1Squeezing out excess water from the boiled vegetables is the most important step to prevent the kebabs from breaking.
2Roasting the besan is crucial to remove its raw taste and helps in binding the kebabs.
3If your kebab mixture feels too soft, refrigerate it for 30 minutes to firm up before shaping.
4For a healthier option, you can bake the kebabs at 200°C (400°F) for 15-20 minutes, or air fry them at 180°C (360°F) for 10-12 minutes, brushing with oil halfway through.
5For a smoky 'dhungar' flavor, place a small bowl with a hot piece of charcoal in the center of the kebab mixture, drizzle a little ghee over it, and cover for 2-3 minutes before shaping.

Recipe Variations

Ingredient Substitution

Add 1/2 cup of grated paneer or minced soya granules (soaked and squeezed) to the mixture for a protein boost.

Flavor Profile

Incorporate 2 tablespoons of finely chopped mint leaves along with the coriander for a fresh, vibrant flavor.

Texture

Add 2 tablespoons of coarsely crushed cashews or peanuts to the mixture for a delightful nutty crunch.

Health Benefits

🌾

Rich in Dietary Fiber

The variety of vegetables used in the kebabs provides a good amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.

💪

Good Source of Plant-Based Protein

Besan (gram flour) and vegetables like peas contribute to the protein content, making it a nutritious option for vegetarians and those looking to increase their protein intake.

✨

Packed with Vitamins & Minerals

This dish is a colorful medley of vegetables, each bringing its own set of essential nutrients like Vitamin A from carrots, Vitamin C, and various B vitamins and minerals from potatoes and peas.

Frequently Asked Questions

Why are my kebabs breaking?

The most common reason is excess moisture in the vegetable mixture. Ensure you squeeze out as much water as possible after boiling. Also, insufficient binding agent (besan) can be a cause. If the mixture is still too soft, add another tablespoon of roasted besan or breadcrumbs.

Can I make these kebabs ahead of time?

Yes, you can prepare the kebab mixture and refrigerate it for up to 24 hours. You can also shape the kebabs and store them in an airtight container in the refrigerator, separated by parchment paper. Fry them just before serving for the best texture.

Can I bake or air-fry Subz Seekh Kebabs?

Absolutely! For baking, preheat your oven to 200°C (400°F). Place the kebabs on a lined baking sheet, brush with oil, and bake for 15-20 minutes, flipping halfway through. For air frying, cook at 180°C (360°F) for 10-12 minutes, brushing with oil.

Is Subz Seekh Kebab healthy?

Yes, it's a relatively healthy snack, especially when baked or air-fried. It's packed with vegetables, providing fiber, vitamins, and minerals. Using minimal oil for cooking keeps the fat content in check.

How many calories are in one serving of Subz Seekh Kebab?

One serving (3 pieces) contains approximately 180-220 calories, depending on the amount of oil used for frying. This makes it a light and satisfying appetizer.

What can I use instead of besan for binding?

You can use roasted chickpea flour (sattu), breadcrumbs, or powdered roasted oats as effective binding agents. Each will provide a slightly different texture and flavor.