Kebab is a broad term covering a wide variety of grilled meat dishes. Although often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew.
Today I tried a vegetarian version of these lip smacking seekh kebabs that can be prepared at home.
The vegetarian version is loaded with veggies, flavorful spices & cooked in not so authentic manner. I do not have a coal lighted barbecue/mini tandoor/sigree. 😦 I have it on my list of things to add and improve my kitchen 🙂
- Potato -3
- Peas- 1/4 cup
- Corn – 14 cup
- Onion- 1
- Green chilli- 4-5 (depends on taste)
- Coriander – a little
- Panut powder 3Tbsp
- Mint -5-7 leaves
- Ginger garlic paste – 1 ½ tsp
- Crushed dry red chilli – 1 Tbsp
- Bread Crumbs – 1 bread
- Roasted Besan/gram four – 6-8 Tbsp
- Garam masala – 1 tsp
- Salt – to taste
- Cumin Powder – 1½ tsp
- Kashmiri red chili – 2 tsp
- Lemon Juice – 1½ tsp
- Butter/ olive oil
- Boil and mash the potatoes.
- Boil carrot, peas, corn in a microwave and then let it cool for 10 minutes before grinding it in a mixer, pulse the veggies until very finely chopped – kind of minced.
- Add – onion, green chili, coriander, mint leaves and process it to a very fine mixture. You can add ginger and garlic to this mixture if you wish to use fresh paste vs. bottled ginger garlic paste.
- Transfer all the contents (potatoes, veggies, onion -ginger- garlic- corianer paste) into a mixing bowl.
- Add 3 tbsp nut powder (I used raosted peanut powder) , cumin powder, kashmiri red chili powder, garam masala, ginger garlic paste, lemon juice & salt to taste.
- Using hands, mix all the ingredients together. Add the roasted besan, & bread crumbs. Mix all ingredients making a dough kind of, if it is very sticky and has much moisture and not forming into dough, add more Roasted besan & Bread Crumbs.
- After it starts turning into dough kind of mixture, let it rest for 10-15 minutes minimum.
- Grabs small portion and start shaping into slight oblong shape. You may press the kebabs on the seekh/ skewers at this time or cook it and then put it on skewers. If you plan on putting the skewers now, dip your hands in water, and shape the seekh kebab in the skewer using your hands. Make sure the kebab mixture is nicely distributed over the seekh, thickness should be equal in all sides, otherwise it may fall while cooking.
- Since I do not have a coal lighted barbecue/mini tandoor/sigree, I decided to cook the kebabs over a chalni (sieve). I decided to cook 2 kebabs at a time in the chalni, so that its easy to turn them around. I did not use the skewers while cooking it. I inserted the skewers at the end before serving. Another tip: if you used skewers for cooking , please soak the skewers in water for 20 mins so that they don’t burn.
- Once you see the crisp reddish- black layer, take them out, spread some butter, sprinkle chaat masala and lemon juice and serve it hot.