Name: Veg Seekh Kebab (Oven/Air Fryer)
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, very finely minced; 2 Potato, medium, boiled, cooled, 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; 1 tbsp Cooking Oil, for brushing

35 mintotal

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Wrap the finely minced mixed vegetables in a muslin cloth and squeeze out as much water as you can. This matters: any water left in will turn to steam in the oven and split the kebab open.
Within a primary mixing basin, homogenize the profoundly dehydrated vegetable pulp, the chilled and grated structural potatoes, and the pulverized green peas.
Season the mixture well with ginger-garlic paste, finely diced green chillies, fresh mint, garam masala, cumin powder, red chilli powder and salt.
Add the roasted gram flour (besan). Knead firmly by hand until you have a dense, dry dough that holds together.
Preheat a conventional oven to 200°C (400°F), or set an air fryer to 180°C (360°F).
Get out metal skewers, or soak wooden ones first. Rub a single drop of oil over your hands.
Take a good handful of the dense vegetable mixture and press it tightly around the skewer. Apply even pressure along its length to shape it into a uniform, long cylinder.
Lay the skewers on a parchment-lined baking tray, or put them straight into the air fryer basket. Brush the outside lightly with oil to help them brown.
Conventional Oven Execution: Subject to thermal roasting for 15-20 minutes, enforcing a mandatory 180-degree rotation at the temporal midpoint. Air Fryer Execution: Process for 10-12 minutes, identically rotating at the midpoint.
15–20 min10–12 min
Maintain the chosen thermal process until the outer perimeter develops a tough, slightly blackened, and deeply charred crust.
Take them out, slide them carefully off the skewers without breaking them, dust with chaat masala and serve hot.

How to tell it's done

The outside should be firm, dry and lightly charred, with a strong roasted smell, over a dense, heavily spiced centre that stays soft.

Getting it right

Tip

Chef's Tip: An oven cooks by surrounding heat rather than the direct contact of a pan, so the vegetable mixture has to be completely dry. If it isn't, the kebabs slump and slide off the skewers.

What to serve it with

A lighter version of a famously heavy party classic. Serve with raw onion rings, lemon and a sharp green mint chutney.

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