Veg Seekh Kabab is a ground/minced kebab that is skewered & cooked over a barbeque.
You can use any veggies of your choice to prepare this kebab & if you are not in the mood to light up the barbeque then just cook them over a pan or a tawa. This vegetarian kebab can be shaped like a tikki/patty as well.
#VegSeekh #VegSeekhKebab #HarpalSinghSokhi
Veg Seekh Kebab
Cauliflower Grated 1 1/2 Cup
French Beans Chopped 6-7 No.
Green Peas 1/2 Cup
Carrot Chopped 1 No.
Potato Grated (Boiled) 1 No.
Oil 1 tbsp + 1 tbsp
Shahi Jeera 1 tsp
Ginger Chopped 1 tbsp
Green Chilli Chopped 3-4 No.
Gram flour 3 tbsp
Coriander Powder 1 tbsp
Turmeric Powder 1/2 tsp
Red Chilli Powder 1 tsp
Black Pepper Crushed 1/4 tsp
Garam Masala Powder 1 tsp + 1/2 tsp
Cardamom Powder 1/2 tsp
Chaat Masala 1/2 tsp + for sprinkle
Salt to taste
Method:
1. Heat 1 tbsp of oil in a pan, Add grated cauliflower and chopped carrot, mix well and saute for 10 min.
2. Add French beans, green peas and salt, mix well and saute for 5 min.
3. Remove in a bowl and cool it in room temperature.
4. Transfer them to the mixer jar and grind coarsley. Keep it aside.
5. Heat 1 tbsp of oil in a pan, add shahi jeera and saute for 20 sec.
6. Add chopped ginger and green chillies, mix well and saute for 2 min.
7. Add gram flour, mix well and saute for 2 min. on medium flame.
8. Add coriander powder, turmeric powder, red chilli powder, black pepper crushed and garam masala powder, mix well and saute for 30 sec.
9. Add vegetable mixture, mix well and saute for 4-5 min.
10. Remove in a bowl and cool it in room temperature.
11. Add boiled potatoes and mix well.
12. Add green cardamom powder, chaat masala and garam masala powder, mix well and keep it in the fridge for at least 1 hour.
13. Apply some water in finger and plam.
14. Take a wooden skewers, apply ball size portion of the vegetable mixture, press evenly and give it cylindrical shape. Place it in a plate.
15. Make the remaining in similar way.
16. Heat grill pan,place the kebab on hot grill.
17. Grill them until golden brown from all the side.
18. Transfer in serving plate, sprinkle some chaat masala on top and serve hot with green chutney and salad.
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