seekh kabab recipe | veg seekh kabab recipe | vegetable seekh kabab

Ingredients

• 2 tsp oil
• ½ tsp jeera / cumin seeds
• ¼ cup onion, finely chopped
• 1 tsp ginger-garlic paste / adrak-lasun ki paste
• 1 green chili, finely chopped
• 2 tbsp besan / gram flour
• 1 cup cabbage, thinly shredded
• 1 carrot, grated
• ½ cup peas / matar
• ½ cup beans, finely chopped
• fistful of coriander leaves
• few mint leaves / pudina
• 3 tbsp cashews, chopped
• 2 medium sized potato, pressure cooked for 2 whistles
• 1 tsp kashmiri red chili powder / lal mirch powder
• ½ tsp turmeric / haldi
• 1 tsp coriander powder / dhaniya powder
• ¼ tsp cumin powder / jeera powder
• ½ tsp garam masala powder
• salt to taste
• ¼ tsp pepper / kali mirch, crushed
• 1 tbsp lemon juice
• ¼ cup bread crumbs
• 3 tsp oil, for roasting
• pinch of chaat masala

Steps

1. Heat oil in a kadai, then sauté the jeera.
2. Add onions, ginger-garlic paste and green chilli, and sauté thoroughly.
3. Roast the besan for a minute or 2 after adding it.
4. Add the mixed vegetables and sauté them.
5. Move the mixture to a food processor and add coriander leaves, mint leaves and chopped cashews.
6. Process the ingredients to a coarse texture.
7. Put the mixture into a mixing bowl.
8. Add the boiled potato along with the spices, salt and lemon juice.
9. Mix in the bread crumbs thoroughly.
10. Form a ball, insert it onto a skewer and shape it.
11. Grease a hot tawa with oil and roast the kebabs on it.
12. Turn the kebabs during roasting so every side roasts evenly.
13. Serve the vegetable seekh kebabs with shredded cabbage, onion rings and lime wedges.