Servings : Makes 12-15 kababs
These seekhs are the vegetarian version of my meaty/chicken seekhs. They are incredibly delicious, especially when served hot and crispy. Perfect midday or evening snack for those avoiding meats!
- 1 onion, finely chopped
- 2 tbsp oil
- 1/2 cup peas
- 1/2 cup grated carrots
- 1/2 cup finely chopped green beans
- 1/2 cup finely chopped cabbage
- 1 small green or red capsicum, chopped
- 2 potatoes, boiled and mashed
- 2 green chillies, chopped
- 1 tsp garlic
- 1 tsp ginger
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp black pepper powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- juice of 1 lime
- 2-3 tbsp fresh chopped coriander
- 2 tbsp gram/chickpea flour (channa/besan flour)
- 2 tbsp breadcrumbs (or as needed)
Heat the oil in a pan, add the onions and saute for a couple of minutes. Then add the peas, carrots, green beans, cabbage, capsicum, chillies, ginger and garlic pastes. Stir fry them for no more than 5 minutes, just to slightly soften them. Then add the cumin powder, garam masala, turmeric powder, red chilli powder and black pepper. Give it a stir for another minute and turn the heat off. Put this mixture into a food processor and grind to a coarse consistency (not a completely smooth paste).
Turn this mixture out into a bowl and add the mashed potatoes, gram flour, bread crumbs, lime juice and coriander. Mix everything together well. The consistency should not be sticky, it should be firm enough for you to be able to shape. If it feels sticky, add a bit more breadcrumbs.
Cover the mixture and refrigerate for about half an hour. This helps the flavours develop and also makes the mixture easier to handle/shape.
When ready, remove the mixture and shape the seekh kababs either on skewers or without skewers. Heat a pan with a little drizzle of oil and fry the seekhs, turning them to ensure all the sides are well coloured and crispy.
Serve hot and crispy with a salad, chilli sauce, raita and some slices of lime to squeeze over them.