Vegetable Seekh Kebab
Vegetable seekh kebab shapes a spiced vegetable mix onto skewers and grills it.
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35 mintotal
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Grill.
Method
Warm a little oil in a skillet. Add the finely minced mixed vegetables and sauté over high heat for 3-4 minutes. This drives off the moisture in the vegetables, which is what stops the kebabs falling apart later. Let the mixture cool completely.
3–4 min
Within 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) to function as the primary binding agent. Knead the ingredients firmly together to forge a tight, dense, and fundamentally dry structure.
Prepare pre-soaked wooden skewers or specialized metal kabab skewers. Lightly lubricate your palms with cooking oil to negate sticking.
Extract an appropriate mass of the dense vegetable mixture. Mold it firmly around the length of the skewer, applying consistent lateral pressure to construct a uniform, elongated cylindrical kebab.
Elevate a flat tawa or a professional grill pan to a medium, sustained heat, filmed lightly with a lipid barrier.
Position the loaded skewers onto the heated surface. Roast with absolute patience, executing gentle quarter-turns every 2 minutes. Persist until the entire circumference develops a robust, highly crispy, dark-brown crust.
2 min
Carefully strike the structural kebabs off their metal or wooden core to preserve their integrity.
Dust generously with chaat masala and serve hot.
How to tell it's done
The final product must project a resilient, lightly charred, armor-like crisp exterior that securely encases a wildly dense, heavily spiced, and texturally complex vegetable core.
Getting it right
Tip
Chef's Tip: Sautéing the raw minced vegetables over high heat first is the step that matters most. Skip it and the vegetables release their water on the grill, splitting the kebabs and dropping them off the skewer.
What to serve it with
Deliver smoking hot, elegantly paired with an acidic mint chutney, aggressive raw onion slices, and pliant Roomali Roti.
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