Indian Mixed Vegetable Seekh Kababs Recipe #94053
Normally, when you hear of seekh kababs, you think and visualise hot tempting mutton kababs. However, I was most pleasantly surprised and delighted as a matter of fact, to find this recipe in the Thursday magazine that bagged Rial Omani 20 for Naina J. Joseph. I hope you enjoy it as much as I did!
1½ hours | 1 hour prep
8 kebabs
- 1/2 kg mixed vegetables
- 200 g potatoes, boiled,peeled and mashed
- 1 large onion, peeled,washed and finely chopped
- 2-3 green chilies, washed,ends trimmed and the rest of the chilli is to be finely chopped
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon ajwain
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 2 tablespoons cornflour
- 2 tablespoons fresh coriander leaves, washed and finely chopped
- 3/4 teaspoon salt
- oil, for frying,optional
- Cook the vegetables in a little water until all the liquid dries up and the veggies become tender.
- Mash the vegetables and mix well.
- Add all the masalas{spices}mentioned above.
- Add onions, green chillies and corriander leaves.
- Do not add cornflour.
- The cornflour is used for rolling the kababs.
- Divide into 8 equal parts{balls}.
- Make each ball flattened with lightly oiled hands.
- Spread by light pressure on a bamboo skewer.
- Roll the seekh in cornflour and deep fry in hot oil.
- Serve with salad or tomato sauce.
- Alternatively, you can smear seekhs with oil and cook on the grill instead of deep-frying.
- Drain excess oil on paper towels before you serve these little cuties piping hot!
- Enjoy!
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5 stars