Veg Seekh Kabab is a delightful snack cum starter made utilizing blended vegetables like carrot, beans, cabbage, peas, capsicum, potatoes, and spices.
Traditionally Veg Seekh Kabab is made from minced meat and grilled in tandoor or a clay oven. But we will make a veggie lover adaptation of this kabab in this recipe. To begin with, the blend is arranged utilizing blended veggies, gram flour, and flavors, and it is molded on a stick to make a kabab, at that point barbecued in a tandoor or shallow fricasseed on a tava. At last, kababs are served with green mint chutney, lemon wedges, and onion rings. These Veg Seekh Kabab can moreover be utilized as a stuffing to make veg frankie or paratha roll.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2 servings
Ingredients:
| 2 medium Potatoes, boiled (approx. 1½ cups squashed potatoes) |
| 1/2 cup Green Peas (boiled or blanched) |
| 2½ tablespoons Gram Flour(Besan/Chickpea Flour) |
| 1/4 cup finely chopped Onion |
| 1 Green Chili, finely chopped, optional |
| 1/2 cup finely chopped Cabbage |
| 1/2 cup finely chopped Carrot |
| 1/2 cup finely chopped Green Beans |
| 1/4 cup finely chopped Capsicum |
| 2 tablespoons finely chopped Coriander Leaves |
| 1 tablespoon finely chopped Mint Leaves |
| 1 teaspoon Red Chili Powder |
| 1 teaspoon Cumin-Coriander Powder |
| 1/2 teaspoon Garam Masala Powder |
| 1 teaspoon Chaat Masala Powder |
| 1 tablespoon Lemon Juice |
| Salt, to taste |
| 3 tablespoon Breadcrumbs (or as needed) |
| 1 tablespoon Oil + Shallow frying |
Note: In this Veg Seekh Kabab recipe, you can utilize either solidified or new green peas as per the accessibility. I have utilized new green peas and consequently bubbled them with potatoes. But if you are utilizing solidified green peas at that point no require to bubble them. You can cook them with other vegetables in step 3.
Directions:
1. Include 2½ tablespoons of gram flour(besan/chickpea flour) in a pan or a kadai and dry cook it over a moo fire until a pleasant smell discharge and it turns light brilliant. (No requirement to include the oil when broiling the flour.) Exchange the broiled flour in a bowl.
2. Wipe the pan with a cloth. Warm 1 tablespoon oil in the same skillet over medium fire. Include 1/4 glass finely chopped onion and 1 finely chopped green chili. Sauté until the onion turns translucent or light pink.
3. Include 1/2 cup finely chopped cabbage, 1/2 cup chopped carrot, 1/2 cup chopped green beans, 1/4 cup chopped capsicum and salt.
4. Blend well and cook all the vegetables until delicate but not soft. (or Cook until most of the dampness is evaporated).
5. Let them cool to room temperature. Exchange them to the little jolt of a blender processor or a chopper. Include 2 tablespoons finely chopped coriander takes off and 1 tablespoon finely chopped mint leaves.
6. Beat them a few times as you can see in the picture (don’t mix them exceptionally fine or don’t make a glue). Don’t include any water when mixing the mixture.
7. Bubble 2 medium potatoes and 1/2 glass of green peas in salted water until delicate. Exchange them to a colander to expel an overabundance of water.
8. Peel the potatoes and exchange them in a huge bowl. Either squash them or grind them. Include bubbled green peas.
9. Include veggie mixture.
10. Include 1 teaspoon ruddy chili powder, 1 teaspoon cumin-coriander powder, 1/2 teaspoon garam masala powder, 1 teaspoon chaat masala powder, 1 tablespoon lemon juice, 2½ tablespoons broiled gram flour(from step 1), and salt to taste.
11. Blend well. Include 3 tablespoons of breadcrumbs.
12. Blend well. If the blend has as well as much dampness, include more breadcrumbs (as needed).
13. Oil your palms with oil. Take a ball-sized parcel of the blend and deliver it in a round and hollow shape. At that point take a wooden skewer/metal stick and embed it into the center.
14. Press the blend equally and donate it a kabab shape/cylindrical shape. Put it on a plate.
15. Additionally make the remaining kababs.
16. Warm 1 tablespoon oil in a non-stick tava/pan or a press tava. Put 2-3 kababs over hot tava. Roast/shallow broil them until brilliant brown from all sides. Pivot them in between to cook them equally from all sides. If required, include more oil to broil the kababs.
17. Exchange them to a plate and serve with green coriander chutney or tomato ketchup and cut onion and lemon wedges.
Tips and Variations:
- Instead of simmering them on tava, you can too broil them in TANDOOR.
- You can also include the vegetables like cauliflower, sweet corn, beetroot, spinach, etc.
- If you are making this for KIDS, include paneer, soy chunks, or bubbled lentils to make it a protein-rich snack.
- If you are utilizing solidified green peas at that point not required to bubble them independently. You can cook them with other vegetables.
- If the kabab breaks or it is difficult to donate the shape of the kabab because of the abundance of dampness, add more breadcrumbs to the mixture.
Taste: Crispy from the exterior and delicate from the inside.
Serving Ideas: Serve them as a starter or nibble to the visitors with mint chutney, onion rings, destroyed cabbage, and lemon wedges.