VEGETABLE SEEKH KABAB
Vegetable Seekh Kababs are so delicious,gluten free and fun starter or snack, loaded with a variety of vegetables, shaped on skewers and grilled.
Ingredients
- 1 cup potatoes mashed or grated
- 1 cup paneer mashed or grated
- ¼ cup onion finely chopped
- 1 tsp ginger minced or grated
- 1 tsp green chillis minced or finely chopped
- 1 tsp garlic minced or finely chopped
- 3 tbsp chickpea flour/besan
- ½ cup carrot finely chopped or grated
- ½ cup french beans finely chopped
- ½ cup peas minced coarsely
- ¼ cup fresh coriander chopped
- ¼ cup fresh mint chopped
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp garam masala
- 1 tsp amchur powder
- 1 tbsp kasuri methi
- 1 tsp salt
- extra oil
TO SERVE:
- some onion rings
- chutney of your choice
- lemon wedges
- naan/paratha optional
Instructions
ROASTING CHICKPEA FLOUR:
- Roast the chickpea flour in a wide pan over low heat till it appears ligh pink in colour or you get the aroma of the flour. This takes about 3-5 minutes.
- Keep on the side and allow it to cool down completely.
PREPARATION OF THE VEGETABLE SEEKH KABAB MIXTURE:
- Heat oil in a wide pan over high heat.
- Add cumin seeds.
- As soon as they begin to sizzle, add carrot, beans and peas.
- Stir fry for a few seconds.
- Cover the pan, lower the heat to medium. Allow the vegetables to cook for 5 minutes.
- Open the lid, take the pan off the heat. Allow the mixture to cool down completely.
- Add the grated potatoes and paneer into a mixing bowl.
- Add the cooked vegetables and the roasted chickpea flour.
- Add all the spices, herbs, salt.
- Mix and mash the mixture without hand.
- Form a dough that is not sticky.
SHAPING THE KABABS
- Take about 2 tablespoonful of the kabab mixture. Form into an oval shape.
- Insert the skewer through the tapering end.
- Using oiled hand, shape the kabab around the skewer, pressing it gently in your fist and rolling it between your palms.
- Make sure the ends are sealed and don't have holes.
- Make them as thin as possible so they heat evenly.
PAN ROASTING
- Place a skillet, tawa or griddle pan over high heat on the stove.
- Brush the pan with some oil.
- Place the kababs in the pan with the end of the skewers hanging out of the pan.
- Pan fry or roast for a minute. Turn them and roast. Roast all sides by turning the kababs.
- If you cannot turn them coax them up with a spatula or take them to the side of the pan if it has a raised edge.
GRILLING
- Can grill the kababs for a few minutes over the barbecue or jiko. Make sure you have soaked the wooden skewers in water for 30 - 60 minutes before shaping the kababs around them.
- Can grill under a broiler for a few minutes. Set the broiler to high. Make sure you turn the kababs in between. Don't cook them for too long.
SERVING VEGETABLE SEEKH KABABS
- Serve hot vegetable seekh kababs with some cliced onion rings, salad, lemon wedges, chutneys or raita of your choice. Can also serve naan or parathas on the side.
- Use vegetable seekh kababs as a stuffing. Smear some chutney over a naan or paratha. Add chopped salad, add a kabab. Roll it up and enjoy.
Notes
- Use vegetables of your choice, make sure they are finely chopped as they cook faster.
- If you use sweet corn, process to a coarse texture before cooking.
- Can replace paneer with potatoes, sweet potatoes or cooked plantain.
- Add spices according to your taste.
- Soak the wooden skewers in water for 30-60 minutes before using them over open fire.
- Don't over cook the kababs otherwise they will become dry.