Name: Veg Seekh Kabab
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Mixed Vegetables, carrots, beans, cabbage, finely minced; 2 Potato, medium, boiled and grated; ¼ cup Green Peas, boiled and mashed; 3 tbsp Roasted Gram Flour, bhuna besan, for binding; 1 tbsp Ginger-Garlic Paste; 2 Green Chili Pepper, finely chopped; 2 tbsp Mint Leaves, finely chopped; 1 tsp Garam Masala; ½ tsp Roasted Cumin Powder; ½ tsp Kashmiri Chili Powder; ¾ tsp Salt; 2 tbsp Cooking Oil, for pan frying

35 mintotal

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat a small amount of oil in a frying pan. Add the finely chopped mixed vegetables and sauté them over high heat for 3-4 minutes. This drives off their moisture, which matters here. Let the vegetables cool completely.
3–4 min
In a spacious mixing vessel, consolidate the dehydrated sautéed vegetables, the grated boiled potatoes, and the pulverized green peas.
Season the mixture well with ginger-garlic paste, finely chopped green chillies, fresh mint, garam masala, roasted cumin powder, Kashmiri red chilli powder and salt.
Introduce the roasted gram flour (besan) as the primary binding agent. Knead the ingredients firmly together to forge a tight, dense, and fundamentally dry dough.
Prepare pre-soaked wooden skewers or specialized metal kabab skewers. Lightly lubricate your palms with cooking oil to prevent sticking.
Extract an appropriate portion of the dense vegetable mixture. Mold it firmly around the length of the skewer, applying consistent pressure to construct a uniform, elongated cylindrical kabab.
Bring a flat tawa or a professional grill pan to a medium, sustained heat, filmed lightly with oil.
Position the skewers onto the heated surface. Roast them with patience, gently executing quarter-turns every 2 minutes. Proceed until the entire circumference develops a robust, crispy, dark-brown crust.
2 min
Carefully slide the structural kababs off their skewers to preserve their shape.
Garnish with a dusting of chaat masala and serve immediately while hot.

How to tell it's done

The kabab should display a resilient, slightly charred, crisp exterior that securely encases a dense, highly seasoned, and texturally rich vegetable core.

Getting it right

Tip

Chef's Tip: Sautéing the raw minced vegetables prior to mixing is the absolute non-negotiable secret. Bypassing this step guarantees the vegetables will weep moisture during grilling, causing the kababs to disintegrate and fall off the skewers.

What to serve it with

Present smoking hot, elegantly paired with an acidic mint chutney, raw onion rings, and soft roomali roti.

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Ingredients