Vegetable Seekh Kebab
Ingredients
- 200 gPotato (peeled)
- 100 gCarrot (diced)
- 100 gCauliflower (in florets)
- 50 gGreen peas (fresh or frozen)
- 50 gChickpea flour (toasted)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 pcHot chili pepper (seeded and minced)
- 1 tspCumin ground
- 1 tspgaram masala
- 0.5 pcFresh cilantro (chopped)
- 2 tbspSunflower oil
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 tspChaat Masala
Method
Vegetable skewers with a dense, melting texture and charred grill marks. The aroma of cumin and garam masala blends with the sweetness of mashed vegetables under a slightly smoky crust.
- 1
Steam the potato, carrot, and cauliflower until a knife tip sinks in without resistance. Drain thoroughly to remove all traces of moisture.
- 2
Mash the cooked vegetables and peas with a potato masher. The mass must be dry and compact. Stir in the pressed garlic, chopped chili, and ginger.
- 3
In a dry pan, roast the chickpea flour until it smells nutty. Add it to the vegetables with the cumin, garam masala, and chaat masala. Knead to obtain a dough that holds together.
- 4
Divide the dough into portions. Oil your hands and mold each portion around a skewer, forming regular logs. Press firmly so the kebab doesn't slip.
- 5
Heat a pan with oil. Sear the skewers on all sides. The crust should be golden brown and firm to the touch. Drizzle with a squeeze of lemon juice at the end of cooking.
Frequently asked questions
How do you get this dish right?
- Squeeze the vegetables in a clean cloth after cooking to extract maximum water; it's crucial for staying on the skewer.
- If the dough is too sticky, add a bit more toasted chickpea flour.
- Let the dough rest for 30 minutes in the fridge before shaping; it will be easier to handle.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a drizzle of oil to maintain crispness.
