veg seekh kabab
Veg Seekh Kabab
Written by Jayashree
Published on October 19, 2015

The affair with kababs continues.The pleasant weather of September, it was raining here then, (late rains) and these kababs made a wonderful treat. When I saw this Veg Seekh Kabab on my dear friend Piyali Sekhar Mutha’sblog, I could not desist. The recipe can be read here.They looked delicious and I knew it would be liked by my children. Last week. I had made these and they were really good. Now, sharing it here with you all.

My other kabab recipes are :

moong seekh kabab,

hara bhara kabab

Ingredients :

yielded 15 kababs

• Beans cut finely 15
• Carrot cut finely 1
• Capsicum green 1
• Potato boiled 3
• Sweet corn kernels 1 cup
• Onion 2
• Cottage cheese 6cubes
• Bread crumbs of 4 slices
• Hung curd 2tbsp
• Coriander finely chopped ½ cup
• Mint leaves finely cut ½ cup
• Gram flour 1tbsp
• Amchur powder 1tsp
• Ginger ,garlic chilli paste 2tsp
• Chilli powder 1tsp•
• Oil for shallow frying
• Corn flour 1tbsp

  • dry fruit mix
  • garam masala powder 1tsp
  • salt to taste

 

  1. Sauté the beans,carrot and capsicum in a non stick pan and cook till tender on a low flame.
  2. If using fresh corns , add them too. I used frozen corn, added them a little later.
  3. Remove from fire.
  4. Now add all ingredients to it.Mash the potatoes and put it.
  5. Mix all the ingredients thoroughly with hand. . Knead them together to a dough.
  6. Shape them into long strips .
  7. Heat a skillet.

 

  1. In another bowl, mix cornflour with a little water to a smooth paste.
  2. Dip the kebab into this and put it on the skillet.
  3. Alternatively, you can put them on a skewer and grill them . Serve them with mint chutney or tzatziki dip.

 

To make Tzatziki dip:

Ingredients :

  • cucumber deseeded 1 (big variety)
  • hung curd 2cup
  • mint leaves 2tbsp
  • salt to taste
  • black peppercorns 6
  • garlic 1clove

To make : Blend all ingredients together to form a thick pulp. Serve with any snack of your choice.

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8 Comments

  1. Piyali Mutha

    Thank you sweetheart for this. This is the best Dusherra gift for me. The Veg SEEKH Kababs look oh so awesome. They are delicious and mouthwatering Jaya. In your deft hands they look just too good. I am delighted and simply overwhelmed by this. Thank you from the bottom of my heart.

    Reply
    • jayashree

      Hello Piyali, It’s my pleasure dear. And its always nice to have your encouraging comments.

      Reply
  2. Clady

    Hi, this looks delicious and I would love to make this so I was curious if the hung curd can be substituted by something like tofu or yogurt and then, what is amchur powder? I would really appreciate your help. I really want to make this. It looks wonderful.

    Reply
    • jayashree

      Hello Clady,
      Good to have you here. Sorry, a bit late in replying, as it is festival time here. You can use cream instead of hung curd. Adding curd, may make the mixture watery. Another thing, tofu and cottage cheese , use both seperately.
      Hung curd is easy to make. You can put the curd in a muslin cloth and wrap around. Hang it to a hook. All the water will drain out.
      Lastly, amchur powder is dry mango powder, available in super markets by many brands.
      Cheers

      Reply
  3. Gauri

    Veg seekh kebabs are my all time favourite… these look great, i will check Piyali’s post too now 🙂

    Reply
    • jayashree

      Thanks dear Gauri

      Reply
  4. Anu Nagaraja

    these are just brilliant and look sooo good dear. as Piyali has said in your deft hands these have come out mouth-wateringly superb.

    Reply
    • jayashree

      Oh ! that’s so sweet of you Anu

      Reply

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