Veg Seekh Kebab is a classic Indian starter dish. Chef Pankaj Bhadouria shares the recipe for this vegetarian delight.
Preparation Time
10-20 Min
Cooking Time
10-20 Min
Meal Type
snack
Difficulty
MEDIUM
For Veg Seekh Kebab
1 cup soaked soya granules
1 cup soaked split chickpeas
1 chopped onion
7-8 garlic cloves
1 inch ginger
1/2 cup chopped coriander leaves
1 tbsp lemon juice
2 tbsp vegetable oil
2 tbsp red chilli powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp dried mango powder
salt to taste
3 chopped green chillies
2 tbsp all-purpose flour
1 tbsp cornflour
oil for frying
For Serving
onion salad
green chutney
For Garnish
lemon wedges
fresh mint leaves
Soak the split chickpeas for 4 hours. Drain the water and it to a blender.
Blend split chickpeas, soaked soya granules, chopped onion, garlic cloves, ginger, chopped coriander leaves, lemon juice and vegetable oil into a smooth mixture.
Transfer the mixture to a bowl and add red chilli powder, cumin powder, garam masala powder, dried mango powder, salt, chopped green chillies, all-purpose flour, cornflour and mix well.
Make a ball of mixture and place it on a skewer in the shape of a kebab.
Refrigerate for 10 minutes and then deep fry in oil on a medium flame.
Serve with onion salad, green chutney and garnish with lemon wedges and fresh mint leaves.
Kebabs are traditionally made from minced meat and grilled in tandoor. Veg Seekh Kebab is made with vegetables such as carrot, beans, peas, capsicum, potatoes and spices. Chef Pankaj gives this classic dish a twist to make it healthier by making it with soaked soya granules and split chickpeas. Soya is a great source of protein and chickpeas are high in fibre.
The healthy but delicious melt in your mouth Veg Seekh Kebabs are served with green chutney.
