Say kebabs and people instantly think of some meaty deliciousness. But, today we have gone the vegetarian route. So, we bring to you the vegetarian version of the famous seekh kebabs. They are as delicious as they can get, because they are soft and succulent with just the right amount of spices. Pair them with your favorite dip for that ultimate starter!
- ¼ cup cabbage, grated
- ¼ cup carrot, grated
- 2 tbsp beet-root, grated
- 1/4 cup green peas, boiled
- 3 tbsp corn kernels, boiled
- 2 medium potatoes, boiled, peeled and mashed
- 2 green chilies, finely chopped
- 2 tsp ginger garlic paste
- 2 tbsp chopped and roasted cashew nuts
- Salt to taste
- 1 tbsp oil + more for basting
- 2 tsp chaat masala
- Square and triangular capsicum pieces
Calories –294 Kcal, Proteins – 5.1 g, Total Fat – 17.2 g, Total Carbohydrates – 31.4 g, Cholesterol – 0 mg, Sodium – 865mg, Potassium – 728 mg
- 1Heat oil in a pan, add cabbage, beet, carrots and green peas. Mix everything and cook for three to four minutes. Try to mash the veggies with the spatula after removing from heat.
- 2Add ginger-garlic paste, green chilies and sauté for half a minute.
- 3Take the potatoes in a bowl, add corn, cooked vegetable mix, salt, chaat masala, cashew nuts and mix well. Divide into twelve equal portions. Shape them like sausage.
- 4Heat a baking tray and line the kebabs, Sprinkle a little oil on each of them. Grill them in a preheated oven at 200 - 220 degree celsius for 8-10 minutes. Turn them 2-3 times in between so that they are evenly grilled.
- 5Alternatively, you can heat a non-stick tava and cook the kebabs on it with some oil till they are lightly colored all around.
- 6When done, thread them on wooden skewers and top it with capsicum triangles.
- 7 Place them on a serving plate, sprinkle chaat masala and serve with green chutney.
Instead of potatoes, you can add boiled and mashed chickpeas.