Gluten Free Veg Seekh Kebab With Jowar & Sattu Flour Tortilla (Indian Style)

Ingredients

• 1/2 cup finely chopped cauliflower
• 1 carrot 🥕finely chopped
• 50 gms tofu grated
• 1 boiled & mashed potato 🥔
• 1 onion 🧅 chopped
• 2 strings spring onion chopped
• 1-1/2 tbsp chopped ginger 🫚 garlic 🧄 & green chili chopped
• 1/4 cup crushed corn 🌽 nibbles
• 1 tbsp coriander stems chopped
• 2-3 tbsp chopped coriander
• 3 tbsp mawa
• 1/2 lemon 🍋 juice
• 3 tbsp Sattu powder
• Salt to taste
• 1 tsp red chili powder
• 1/4 tsp haldi powder
• 1 tsp coriander powder
• 1/2 tsp jeera powder
• 1/2 tsp garam masala
• 1/2 tsp chat masala
• 2-3 tbsp ghee / oil for roasting kebabs (I use ghee because it’s enhanced the flavor)
• 3/4 cup jowar flour
• 1/4 cup Sattu flour

Steps

1. In a pan boil 1 cup water with little salt & 1/2 tsp ghee when it boils switch off gas & add both flour mix it & cover for 10 min. After 10 minutes remove the flour in a bowl knead it nicely make equal size balls & make tortillas. Store in a container
2. In a big bowl add all veggies + mawa + spices + Sattu flour + lemon 🍋 juice mix it nicely & correct the seasoning if required
3. Divide the dough into equal portions, shape them into kebabs on skewers or cylinder-shape and keep aside.
4. Do not make them too fat else they won’t cook from inside.
5. Heat your grill pan with 1 tbsp ghee. If you doing on stove top keep the flame slow to medium. Brush them with ghee & roast.
6. While roasting when you flip be careful it’s very soft. Roast both side & remove in a plate.
7. Make garlicky yogurt dip by mixing.. Greek yogurt + crushed garlic +chili flakes + salt & pepper powder + chopped coriander &1/4 tsp brown sugar mix all & dip is ready
8. Now take plate 🍽️ serve hot veg seekh kabab with coriander mint chutney, onion masala, yogurt dip & tortillas or you can serve without tortillas also