Veg Seekh Kebab

Ingredients

• 3 tablespoons groundnut or any neutral cooking oil
• ½ teaspoon cumin seeds, jeera
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• ½ cup finely chopped onions
• ½ cup finely chopped carrots
• ½ cup finely chopped green capsicum
• 1 cup hydrated soya granules, refer note 1
• 1 teaspoon kashmiri red chilli powder
• 2 teaspoons coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• ¾ teaspoon salt
• 2-3 tablespoons water
• 120 grams paneer, crumbled
• 2 tablespoons roasted besan
• ½ cup finely chopped coriander leaves
• ¼ cup finely chopped mint leaves
• 2-3 inches long charcoal
• ⅓ cup greek yoghurt or hung curds
• 2 tablespoons grated cucumber
• A pinch of salt
• 1 teaspoon finely chopped coriander leaves
• 1 teaspoon finely chopped mint leaves
• Pickled onion slices
• Pickled beetroot sticks
• 4 leftover rotis

Steps

1. Heat oil in a pan, add cumin seeds and once they sizzle, add ginger, garlic and saute for a few seconds till fragrant. Add onions and saute for 1-2 minutes till they turn transparent. Add carrots, capsicum, soya granules, mix well and saute for 1-2 minutes till they soften a bit. Do not overcook at this point. Add spice powders – kashmiri chilli, coriander, cumin, garam masala, ⅛ teaspoon salt and mix well. Sprinkle water and cook for a minute till the rawness goes. Transfer to a bowl and set aside to cool down. Add paneer, roasted besan, ½ cup of coriander leaves, ¼ cup of mint leaves and mix well.
2. Place charcoal on the gas flame and heat for 5-7 minutes till it turns red. keep a steel bowl in the centre of the seekh mix bowl & make sure that the bowl has a proper lid to trap the smoke. Hold the hot charcoal with tongs and put it in the steel bowl, pour oil on it and immediately cover the lid. Rest for 3 minutes and discard the charcoal bowl.
3. Take ¼ cup of the veg seekh mix and form into long log-like kebab shape and transfer to a plate. Make all the kebabs and set aside. Heat a flat pan, grease with a few drops of oil, add the kebabs and roast on medium to low flame. rotate in between to make sure all sides are roasted evenly. Transfer to a plate.
4. Take greek yoghurt in a bowl, add cucumber, 1 teaspoon each of chopped mint & coriander leaves, a pinch of salt and mix well.
5. Place 1 roti on a plate. Add the yoghurt dip and spread on the roti. Add the beetroot and onion, place 2 fried seekh, wrap the roti around and serve hot. Repeat the same for making the rest of the seekh kebab rolls.