Spicy Notes

“Vegetable Seekh Kabab”

Vegetable Seekh Kabab is one of the most popular vegetarian appetiser to be served at any party or even prepared at home for a get together. Usually kababs are a non vegetarians delight, juicy marinated   chunks of meat or mince roasted over charcoal fire giving it a smokey flavor, but when it comes to vegetarian kababs, they usually lack moistness and flavor, turning dry due to a lot of binding agent .

I had been trying a couple of options of vegetable kababs for quite some time and after a couple of permutations n combination, I finally ended up with this one which was moist juicy and did have flavor of vegetables. I have used paneer to keep the kababs moist, potato and cornflour for the binding, mint leaves, green chillies, ginger and garlic add freshness and flavor, along with simple seasoning.

Here is the recipe which is very easy and can be made quickly and am sure will be loved by all.

Ingredients

Mixed vegetables, chopped – 1 cup (I have used carrots, french beans, green peas)
Paneer / cottage cheese – 1/2 cup
Boiled potato, mashed – 2 medium
Green chillies – 3
Ginger – 1 inch piece
Garlic – 3-4 cloves
Fresh Mint leaves – 1/4 th cup
Cornflour – 2 tablespoon
Garam masala powder – 1/2 teaspoon
Salt to taste
Chat Masala – 1 tablespoon
Oil for shallow frying
Bamboo Skewers – 12-14

Method

Place the chopped vegetables, ginger, garlic, green chillies, mint leaves and paneer in a food processor and mince them.( If you don’t have a food processor then you could grate the carrot, finely chop the french beans and grind the green peas in the chutney attachment of your regular mixer to grind coarsely.)

In a large mixing bowl add the minced vegetables, mashed potato, garam masala powder, salt and cornflour, mix well ensuring that all ingredients come together. The corn flour and mashed potato will help the vegetables bind together so they can be shaped into kababs. 

Once the Kabab mixture is ready, divide equally into lemon sized balls (approximately 12 – 14 ). Wet your palms and shape each of them onto individual bamboo skewers to form kababs ensure that you press the ends firmly, so that they dont fall apart. (Very important if you are using bamboo skewers please soak them in water for at least 2-3 hours before using using or they will  tend to burn)

Heat oil in a shallow non stick pan, place the kababs on it, reduce the fame to moderate and cook, keep rotating the skewers at intervels so that the kababs are well done on all sides and get an even and a nice golden brown colour.

Once the Kabaks are well done on all sides, Drain and keep aside on absorbent paper and sprinkle some chaat masala.

Serve hot along  with freshly made salad and Green coriander chutney or Ketchup.
Notes:
Before you mince the vegetables ensure that they are completely dry, I suggest once you have washed the vegetables just pat dry them using a vegetable towel.
Ensure that the potato are well mashed and there are absolutely no lumps as these would make the kabab fall apart.
Very important if you are using bamboo skewers, please soak them in water for 2-3 hours or more if possible before using or else they tend to burn.
Before you start frying the kabab please test one first as we need to be sure that the binding is right and the kabab does not fall apart, if required add a tablespoon of corn flour.
Add the chaat masala as soon as you remove the kabab from the pan as they are hot and can absorb the flavor well.
Last but not the least, usually kababs are roasted or grilled on charcoal fire, but not all of us have grills at home and that should’nt stop us from making kababs :), hence I have shallow fried them. But if you have a grill at home then just grill the kababs. however you make them over the grill or shallow fried I am sure you and your loved ones will enjoy these. 

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