These seekh kababs are traditionally made from lamb and chicken meat. But we are taking the vegetarian route here and making it from mixed vegetables.
Many adds beans, lentils or soya chunks to make vegetarian version of kababs. But here I have used potatoes as a base and different veggies are added along with spices.
1/4 cup – Cabbage (finely chopped)
4 – Medium sized carrots (chopped)
3/4 cup – Green peas (blanched)
2 tbsp – Oil (for basting)
3 1⁄2 tbsp – Gram flour (besan)
1 tsp – Caraway seeds (shahi jeera) powder
2 tbsp – Ginger-garlic paste
4 – Green chillies (chopped)
3 – Medium potatoes (boiled and mashed)
1 1⁄2 cups – American corn kernels (boiled)
Salt to taste
3 tsp – Chaat masala
2 tbsp – Cashew nut powder
15-20 – French Beans (chopped)
*Heat two tablespoon oil in a pan, and divide it into two parts. In one part, add french beans, cabbage and carrots and mix. Add the green peas and mash them on the other side.
*Then mix everything and cook for three to four minutes and push the mixture to one side.
*Then, in the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour together and add ginger-garlic paste, green chilies and sauté well for half a minute.
*Take potatoes in a bowl, add the corn, cashew nut powder, vegetable mix, salt, two teaspoons chaat masala, and mix well. Divide into sixteen equal portions.
*Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat.
*Lastly, place the kebabs on hot stone and cook basting with oil on each side until they attain a light colour on all sides. Sprinkle some chaat masala and serve hot with mint chutney.