Veg Kabab Recipe | Mixed Vegetable Kabab Recipe
This delicious vegetarian version of the kabab can be a great Iftar option, tea time snack as well as an option for kids tiffin. With a whole lot of vegetables and gram flour (besan) that go into it, Veg Kabab is a good source of multiple vitamins, protein and dietary fibre. Home made fried snacks can also be good for health when eaten in moderation as opposed to the popular belief. Click on this link below to read more.
- Aloo / Potato = 1 large size
- Gobi / Cauliflower = ¾th cup
- Gajar / Carrot = ¾th cup
- Shimla Mirch / Capsicum = ½ cup
- Mutter / Peas = ¼th cup
- Pyaaz / Onion = 1 medium size
- Adrak-Lehsun / Ginger-Garlic paste = 1 tsp
- Hari Mirch / Green Chilli = 1
- Pudina / Mint leaves = 12-15
- Dhaniya patta / Coriander leaves = 2 tbsp
- Bhuna Besan/ Roasted Gram flour = 10 tbsp
- Tel / Oil for sautéing vegetables =1 and ½ tbsp
- Haldi / turmeric powder =1/4th tsp
- Lal mirch / Red chilli powder = ¾th tsp
- Garam Masala = ¾th tsp
- Salt = 1 tsp or as per taste
- Oil for shallow frying
How to make Veg Kabab :
- Wash and boil the potato in the cooker with a separator so that it doesn’t become too mushy while cooking.
- Thoroughly wash the vegetables and other ingredients and chop.
- Roast besan on a low gas flame for about 5 minutes or till it begins to give out a nutty aroma.
- Once the cooker cools down, peel the potato and grate it. Note: Grating the boiled potatoes prevents the lumps from getting formed as compared to mashing them.
- Heat oil in a pan on low heat. Sauté finely chopped green chilli for around a minute.
- Add ginger garlic paste and sauté for around a minute and a half till it becomes slightly brown.
- Next add the chopped onion and fry till it changes colour slightly. No need to fry till it turns brown.
- Add all the vegetables except the boiled potato. We need to sauté these vegetables for around 2 minutes to reduce their moisture and also to get rid of the raw taste of vegetables.
- Switch off the gas flame and take out the mixture in a plate. Let it cool down to the room temperature.
- Once cooled down, add mint and coriander leaves to the mixture and coarsely grind it. You may use a vegetable chopper or a mixer grinder on pulse mode for the same. Note: Check the texture that we need in the video.
- Add the grated potato and mix well.
- Add the roasted gram flour in parts and mix well. Note: If the mixture feels mushy even after adding the quantity of besan mentioned in the recipe, you may add some more besan as required.
- Next go in the spices. We have used turmeric powder, red chilli powder, garam masala and salt. Mix well. Note: If you are planning to prepare the kabab mixture in advance, add the salt just before frying the kababs because the vegetables and onion will start releasing water as soon as you add salt and the mixture will become mushy. You may also refrigerate the mixture without adding salt if preparing it in advance.
- To make kababs, take a small portion of the mixture in your palms, roll it into a ball and gently press to flatten it a little.
- You may apply a little bit of oil to your palms so that the mixture doesn’t stick to the palms.
- Shallow fry the kababs on low-medium heat till they turn golden brown on both the sides. Tips: 1. Use oil generously to ensure that the kababs are fried well on the edges too. 2. Frying the kababs on low-medium heat will make them crispy. 3. Use groundnut oil, mustard oil or any other oil traditionally used in your place as a healthier option compared to sunflower/ safflower/ olive oil.
Serve these yummy veg kababs hot with mint-coriander chutney or tomato ketchup 🙂
If you liked this recipe please let us know in the comments section. Also share with family and friends.
WATCH VEG KABAB RECIPE VIDEO HERE:
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