|“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.
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
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.)
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.