Veg Kabab Recipe, How to make Kebab Recipe
User Reviews
5
Veg Kabab Recipe, How to make Kebab Recipe
Description
The Veg Kabab features a medley of vegetables including potato, cauliflower, carrot, button mushrooms, onion, and peas minced together with fresh mint and coriander leaves to bring freshness and aroma. The addition of ginger-garlic paste and a blend of turmeric, red chili, and garam masala powders imparts warmth and depth of flavor. Roasted besan adds nuttiness and acts as a binding agent, helping the mixture hold together without being pasty.
The vegetables are minced finely but not pureed, preserving some texture which provides a pleasant mouthfeel. The kabab mixture is light and versatile; quantities can be doubled or tripled for larger batches. While the recipe focuses on specific vegetables, other firmer ones like broccoli or sweet corn can be substituted, whereas watery vegetables like gourds should be avoided to maintain firmness. Adjust spices according to taste.
These kababs are suitable for pan-frying or shallow frying and can be served as snacks or appetizers, offering a vegetable-forward alternative to meat kababs.
Ingredients
main ingredients
- 90 grams potato or 1 medium potato
- 60 grams cauliflower about ¾ cup chopped cauliflower florets or 9 to 10 gobi florets
- 65 grams carrot or 1 small to medium carrot
- 70 grams white button mushrooms or 6 to 7 button mushrooms
- 60 grams onion or 1 medium onion
- ¼ cup green peas fresh or frozen
- 14 to 15 mint leaf fresh
- 2 tablespoons Coriander leaves chopped
- ½ teaspoon ginger garlic paste
- 10 tablespoons besan or gram flour
- salt as required
spice powders
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
Instructions
preparing minced veggies for kabab
- Rinse and dice or quarter the veggies. Take all of them in a food processor or food chopper or in a mixer or grinder jar.
- Also add mint and coriander leaves.
- Make a fine mince of the veggies. If using a mixer or grinder jar, then use the pulse option for a few seconds or run the mixer for a few seconds. Then scrape the sides and again run the mixer for a few seconds. Again scrape and run the mixer for a few seconds, till the veggies are minced very well. Do not make a paste.
preparing veg kabab mixture
- Take the minced veggies in a mixing bowl or pan.
- Add ginger-garlic paste. Also add all the spices powders.
- Mix very well and keep aside.
- Then heat a small pan and add 10 tablespoons besan in it.
- On a low flame, stirring often roast the besan.
- Roast the besan till its color changes and it gives a good aroma.
- Add the roasted besan to the minced veggie mixture.
- Season with salt.
- Mix very well. The kebab mixture is light and not heavy.
- Now take a small portion of the veg kebab mixture and shape into a ball.
- If the mixture falls apart while shaping, then some more roasted besan needs to be added. Depending on the type of veggies used and their moisture content, you may need to add less or more besan.
- Flatten each ball and place them in a greased baking tray. Grease the tray very well with some oil.
method 1 - baking veg kabab
- Place the baking tray in a preheated oven at 180 degrees celsius. Preheat the oven for 15 minutes at 180 degrees celsius, before you place the kebab in it.
- Once the veg kebab are half baked, then remove the tray from the oven. Brush the top of the kebab with some oil.
- Keep the tray back in the oven and continue to bake till the veg kabab are golden and slightly crisp.
- Baking time varies from oven to oven. So consider an average time of 20 to 35 minutes for baking. Wait for 1 to 2 minutes and then gently remove the kebab with a spatula.
method 2 - frying veg kabab
- Heat 2 to 3 tablespoons oil in a pan. You can use any neutral flavored oil. Place the kebabs in the pan.
- Pan fry the veg kabab on a low to medium flame.
- When one side is golden and browned, gently turn over and fry the second side. Flip once or twice and fry till the kebab are golden and crisp.
- Place them on kitchen paper towels. In the same way, fry the remaining kebab in batches.
- Serve mix veg kabab hot or warm with mint chutney, mint raita or tomato ketchup.
Notes
- The recipe can be scaled up by doubling or tripling the ingredients as desired.
- Spice levels can be adjusted to personal preference for milder or hotter kababs.
- Vegetables such as potatoes, cauliflower, broccoli, peas, sweet corn, carrots, and French beans work well in this recipe.
- Avoid using watery vegetables like gourds or squashes as they add excess moisture, which affects the kabab's texture.
User Reviews
Overall Rating
5
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