Subz Seekh Kebab
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.
For 4 servings
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 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.
Adapt it for your goals.
Ingredient Substitution
Add 1/2 cup of grated paneer or minced soya granules (soaked and squeezed) to the mixture for a protein boost.
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Incorporate 2 tablespoons of finely chopped mint leaves along with the coriander for a fresh, vibrant flavor.
TextureTexture
Add 2 tablespoons of coarsely crushed cashews or peanuts to the mixture for a delightful nutty crunch.
Why this is on our healthy list.
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
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.