Seekh kebab for the vegetarians

Mixed vegetables like carrots, beans, potatoes and peas mixed with gram flour and aromatic spices – shaped around skewers and grilled on a griddle. The perfect mix of vegetables makes this a healthy and colourful dish. It is so tasty with just some mint chutney that even hearty non-vegetarians will love it!

Vegetable Seekh Kabab is one of the most popular vegetarian appetiser to be served at any party or even prepared at home for a get together. Here is the recipe which is very easy and can be made quickly

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Seekh Kabab Recipe

• French Beans chopped 15-20.
• Cabbage finely chopped 1/4 cup.
• Carrots chopped 4 medium.
• Green peas blanched 3/4 cup.
• Oil 2 tablespo for basting.
• Gram flour (besan) 3 1/2 tablespoons.
• Caraway seed (shahi jeera) powder 1 teaspoon.
• Ginger-garlic paste 2 tablespoons.
• Potatoes boiled and mashed 3 medium
• American corn kernels boiled 1 1/2 cups
• Salt to taste
• Chaat masala 3 teaspoons
• Cashewnut powder 2 tablespoons

Preparation Method

1. Heat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them.
2. Mix everything and cook for three to four minutes and push the mixture on one side.
3. On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauté for half a minute.
4. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well. Divide into sixteen equal portions.
5. Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat.
6. Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly coloured all around. Serve hot sprinkled with the remaining chaat masala.
7. Serve hot with Mint chutney and sliced onion