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Photo of Veg seekh kabab by Rina Khanchandani at BetterButter
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Veg seekh kabab

Oct-11-2015
Rina Khanchandani
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Dinner Party
  • Awadhi
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. 1 cup - boiled chickpeas & drained
  2. 1 - boiled potato
  3. 1 - big onion finely chopped
  4. 2 to 3 - green chili finely choped
  5. Coriander leaves finely chopped
  6. 4 tbsp - Soya granules boiled and squeezed
  7. 1 tbsp - rice flour
  8. 2 tbsp - Chicken tikka masala
  9. Bread crumbs as required
  10. 1/2 tsp - aamchoor powder (dry mango powder)
  11. Red chili as per taste
  12. Oil for basting
  13. Ginger garlic paste - 1 tbsp

Instructions

  1. Add all the veggies in a mixer: chickpeas, onion, green chili, soya granules, coriander and mix it for 1 minute until mushy. Transfer this in a big bowl.
  2. Add the remaining ingredients, spices, ginger garlic paste, mashed potato, rice flour, everything except the oil and mix well.
  3. Divide the mixture into equal portions. Using a thick seekh press each portion of the mixture on it using your fingers to make a long shape of the kebab. Seal it properly so that it doesn't open.
  4. Roast the bread crumbs and apply on the kebabs. Keep in the fridge for 5 minutes.
  5. After 5 minutes, brush each kebab very lightly with a little oil. Cook the kebabs over a grill or over a charcoal barbecue till they are turned brown on all sides.
  6. Serve hot hot with green chutney and/or tomato sauce.

Reviews (6)  

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Prasun Adhikary
Jan-13-2019
Prasun Adhikary   Jan-13-2019

Bhavana Kamdar
Jul-02-2016
Bhavana Kamdar   Jul-02-2016

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