Veg Seekh Kebab

1. 1
   prep · ~10 min

   Prepare the vegetables for the kebab mixture.

   1.Wash, peel, and grate the carrot, boiled potato, and paneer into a large mixing bowl.

   2.Very finely chop the bell pepper and onion, then add them to the bowl.

   3.Finely mince the green chilies and finely chop the coriander and mint. Set them aside separately.

   TIPMake sure the vegetables are as finely chopped as possible — large chunks will cause the kebabs to break on the skewer.
2. 2
   saute · ~4 min

   Dry roast the chickpea flour.

   1.Place 3 tbsp chickpea flour in a small, heavy-bottomed pan over low heat.

   2.Stir continuously for 3-4 minutes until the flour turns a light golden color and releases a nutty aroma.

   3.Immediately transfer to a small plate and let it cool completely. This prevents it from burning in the hot pan.

   TIPDo not step away; chickpea flour burns quickly and turns bitter. Low heat and constant stirring are essential.
3. 3
   mix · ~5 min

   Combine and knead the kebab mixture.

   1.To the bowl of grated vegetables, add the cooled, roasted chickpea flour and 2 tbsp dry breadcrumbs.

   2.Add the ginger paste, garlic paste, minced green chili, 3 tbsp chopped coriander, and 2 tbsp chopped mint.

   3.Sprinkle in a pinch each of garam masala, red chili powder, dry mango powder, black pepper, and salt.

   4.Add 1 tbsp fresh lemon juice, then mix everything with your hands for 2-3 minutes until you have a firm, pliable dough-like mixture.

   TIPThe mixture should feel moist but hold its shape when pressed. If the vegetables released too much water, add an extra teaspoon of breadcrumbs.
4. 4
   rest · ~15 min

   Rest the kebab mixture and prepare the skewers.

   1.Cover the bowl with a lid or plastic wrap and let the mixture rest in the refrigerator for 15 minutes. This allows the flour and crumbs to absorb moisture.

   2.While the mixture rests, if using wooden skewers, soak them in a shallow tray of water to prevent burning.

   TIPDo not skip the chilling — the mixture will be too soft to shape if it's warm from your hands.
5. 5
   assemble · ~10 min

   Shape the kebabs onto skewers.

   1.Divide the rested mixture into 8 equal portions.

   2.Oil your palms lightly to prevent sticking. Take one portion and wrap it around a skewer, gently pressing and smoothing it into a long, cylindrical shape about 4-5 inches long and 1 inch thick.

   3.Repeat with the remaining 7 portions and skewers, placing each shaped seekh kebab on a clean plate.

   TIPPress the mixture firmly at the top and bottom edges where it meets the skewer, so no gaps remain — this prevents the kebab from sliding or breaking during cooking.
6. 6
   grill · ~10 min

   Grill the veg seekh kebabs until golden and charred.

   1.Heat a heavy cast-iron grill pan or set your oven to the high broil setting and line a baking tray with foil.

   2.Place the skewers on the hot grill pan or tray. Brush each kebab generously with oil using a pastry brush.

   3.Cook for 8-10 minutes, rotating every 2-3 minutes with tongs, until all sides are crisp, golden-brown, and have subtle char marks.

   4.If using an oven, broil for 4-5 minutes per side, watching closely to avoid burning.

   TIPHandle the skewers gently while turning; the kebabs are delicate. If a kebab cracks slightly, just press it back together — the charred crust will help hold it.
7. 7
   garnish · ~1 min

   Finish with chaat masala and serve immediately.

   1.Slide the hot kebabs off the skewers onto a serving platter.

   2.Sprinkle a pinch of chaat masala and an extra squeeze of lemon juice over them.

   3.Serve immediately with mint chutney, sliced onions, and lemon wedges on the side.

   TIPFor a smoky tandoor aroma, hold a red-hot piece of charcoal in a small metal bowl with a teaspoon of ghee, place it in the center of the platter, and cover the kebabs for 2 minutes.

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