Veg Seekh Kebab
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Vegetables and Binding Agent
- b.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.
- c.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
Step 2
- a.Create the Kebab Mixture
- b.In a large mixing bowl, add the mashed potatoes and the finely chopped or grated mixed vegetables.
- c.Add the finely chopped onion, ginger-garlic paste, green chilies, roasted besan, and breadcrumbs.
- d.Add all the spice powders: turmeric, red chili, coriander, garam masala, and chaat masala. Also add salt, chopped coriander leaves, and lemon juice.
- e.Mix everything together thoroughly with your hands until a firm, uniform, and non-sticky dough is formed.
- 3
Step 3
- a.Shape the Kebabs
- b.Divide the mixture into 12 equal portions. Lightly grease your palms with oil to prevent sticking.
- c.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.
- d.If not using skewers, simply shape the mixture into small logs or patties. Place the shaped kebabs on a plate.
- e.For best results, refrigerate the shaped kebabs for 20-30 minutes. This helps them firm up and hold their shape during frying.
- 4
Step 4
- a.Shallow-Fry the Kebabs
- b.Heat 4 tablespoons of oil in a wide, non-stick pan or tawa over medium heat.
- c.Carefully place the kebabs in the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
- d.Fry for 8-10 minutes, turning them gently every 2-3 minutes, until all sides are evenly golden brown and crisp.
- e.Once cooked, remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Veg Seekh Kebabs hot, garnished with a sprinkle of chaat masala.
- c.They pair wonderfully with mint-coriander chutney, tamarind chutney, and a side of sliced onions and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled vegetables are completely dry. Any moisture will make the kebabs difficult to shape and they may break while frying.
- 2Roasting the besan is a crucial step for a nutty flavor and to avoid a raw taste.
- 3If the mixture feels too soft or sticky, add another tablespoon of roasted besan or breadcrumbs.
- 4Refrigerating the shaped kebabs for at least 20 minutes before frying is highly recommended to help them hold their shape.
- 5Do not overcrowd the pan while frying; cook in batches to ensure they cook evenly and become crisp.
- 6For a smoky flavor, you can use the 'dhungar' method: place a small steel bowl in the center of the kebab mixture, add a hot piece of charcoal, pour a little ghee over it, and cover immediately for 2-3 minutes.
Adapt it for your goals.
Healthier Version
For a lower-fat option, bake the kebabs in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden. Brush them with a little oil before baking and flip them halfway through. You can also use an air fryer.
Add ProteinAdd Protein
Incorporate 1/2 cup of crumbled paneer (Indian cottage cheese) or firm tofu into the vegetable mixture for an extra protein boost and a richer texture.
Gluten Free OptionGluten-Free Option
To make this recipe gluten-free, simply use gluten-free breadcrumbs or substitute them with an equal amount of powdered poha (flattened rice) or cornstarch.
Different VegetablesDifferent Vegetables
Feel free to experiment with other vegetables like grated cauliflower, sweet corn, spinach, or mushrooms. Ensure they are cooked and squeezed dry before adding.
Why this is on our healthy list.
Rich in Dietary Fiber
Made from a variety of vegetables and besan, these kebabs are a good source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Nutrients
The mix of vegetables like carrots, peas, and beans provides essential vitamins (like Vitamin A and K) and minerals that support overall health and boost immunity.
Provides Plant Protein
Besan (chickpea flour) and vegetables like peas contribute to the protein content, making this a satisfying and nutritious option for vegetarians and vegans, supporting muscle health and energy levels.
Frequently asked questions
A serving of 3 Veg Seekh Kebabs (approximately 165g) contains around 280-320 calories. This is an estimate and can vary based on the specific vegetables used and the amount of oil absorbed during frying.