Vegetable Seekh Kebab

1. 1
   boil · ~15 min

   Boil the potato and peas.

   Cook the potato and green peas in water until tender. Drain very well and let them cool so the kebab mixture stays firm.

   TIPExtra moisture makes the seekh kebabs break, so drain the vegetables well.
2. 2
   roast · ~3 min

   Roast the besan.

   Dry roast the besan in a small pan over low heat until it smells nutty and turns slightly deeper in color. Cool it before mixing.

3. 3
   saute · ~8 min

   Cook the vegetable base.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add onion, ginger, garlic, and green chili, then cook until the onion softens.

   3.Add carrot and beans, and cook until the vegetables lose most of their moisture.

   4.Add coriander powder, cumin powder, garam masala, red chili powder, and salt, then cook for 1 minute.

   TIPCook until the pan looks fairly dry; a wet filling will not hold on the skewers.
4. 4
   mix · ~5 min

   Make the kebab mixture.

   1.Mash the boiled potato and green peas in a large bowl.

   2.Add the cooked vegetable base, paneer, roasted besan, coriander leaves, mint, chaat masala, and lemon juice.

   3.Mix well to make a soft but firm dough-like mixture.

   4.Divide the mixture into 8 equal portions.
5. 5
   assemble · ~7 min

   Shape the seekh kebabs.

   Take one portion around each wooden skewer and press it gently into a long seekh shape. Smooth any cracks with lightly oiled fingers.

   TIPIf the mixture feels sticky, chill it for 10 minutes before shaping.
6. 6
   fry · ~10 min

   Cook the seekh kebabs.

   1.Heat the remaining 1 tbsp oil in a wide pan over medium heat.

   2.Place the seekh kebabs carefully in the pan.

   3.Turn gently and cook on all sides until lightly crisp and golden.

   4.Cook until heated through and the outside looks evenly browned.

   TIPTurn them gently with tongs or a flat spatula so they keep their shape.
7. 7
   serve

   Serve the vegetable seekh kebabs hot.

Cuisines we love