Vegetable Seekh Kebab
These vegetable seekh kebabs are lightly spiced, smoky, and nicely crisp outside with a soft center. Made with mixed vegetables, paneer, and chickpea flour, they work well as a starter or side with mint chutney.
For 8 servings
- 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. - 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.
- 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. - 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. - 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. - 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. - serve
Serve the vegetable seekh kebabs hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After boiling, spread the potato and peas on a plate to steam-dry before mashing; trapped moisture makes seekh kebabs crack.
- 2Roast the besan only on low heat until nutty, not dark brown, or it can taste bitter in the final kebab.
- 3Cook the carrot-beans mixture until the pan looks dry and the onions stop releasing water; this is the key to firm shaping.
- 4If shaping on wooden skewers, soak them first so they do not scorch while pan-cooking.
- 5Oil your palms lightly before pressing the mixture around the skewer to smooth cracks without adding extra flour.
- 6Chill the shaped kebabs for 10 to 15 minutes before frying if the mixture feels soft; they will hold much better in the pan.
- 7For extra smokiness, finish the cooked kebabs with a quick pass over open flame or add a tiny pinch of smoked paprika.
Adapt it for your goals.
Vegan
Replace paneer with extra mashed peas or firm tofu, and keep the roasted besan for binding. Good for a dairy-free starter.
air fryerAir-fryer
Brush the shaped seekh lightly with oil and air-fry until browned, turning once. A convenient lower-oil option.
jainJain
Skip onion, garlic, and ginger; increase herbs, cumin, and chaat masala for flavor. Suitable for Jain-style cooking preferences.
tandoori styleTandoori-style
Add a little kasuri methi and smoked paprika, then broil or grill for charred edges and a more dhaba-style taste.
Why this is on our healthy list.
Vegetable-Rich Snack
Potato, carrot, beans, and peas add a mix of vegetables, bringing fiber and a broader range of plant nutrients to the kebabs.
Protein from Paneer and Besan
Paneer and chickpea flour make this starter more filling than a plain potato kebab and help give it staying power.
Herb-Forward Flavor
Mint, coriander, ginger, and garlic add freshness and strong flavor, so the kebabs stay tasty without needing heavy sauces.
Frequently asked questions
The mixture is usually too wet. Drain the boiled vegetables very well, cook the sautéed vegetables until dry, and chill the shaped seekh before frying.
