Veg Seekh Kabab

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Ingredients:

1.5 cup soya bean chunks

3 big potatoes

1/2 cup green peas

2-3 nos carrots

1/2 cup boiled sweet corn

3 tbsp besan/gram flour

1 tbsp ginger-garlic paste 

1/2 tsp garam masala powder

1 tsp coriander powder

1/2 tsp tikhalal red chilli powder

1/2 tsp kashmiri red chilli powder

1/2 tsp black pepper powder

1/2 tsp amchur/dry mango powder

Oil for grilling

Salt as per taste


For Serving:

2 medium onions cut into sliced

2 lemon cut into 4 wedges each


Recipe:

1. In a big mixing bowl add soya chunks and soak the chunks for 30 mins. After that, hard press the chunks and drain all the water. Add the chunks in the grinder and give a nice pulse few times to form soya keema. Keep it aside.

2. Clean, peel and boil potatoes and peas. Keep it aside.

3. Finely grate carrots and keep it aside. Mash the boiled sweet corn and keep it aside.

4. Dry roast the besan till it changes color. Stir continuously.

5. In a big mixing bowl mash soya keema, veggies along with ginger-garlic paste.

6. Add coriander powder, garam masala, black pepper, amchur, red chilli powder and salt.

7. Add roasted flour to the mixture. Mix well all the ingredients to form a dough. If the dough is not forming together or breaking up, add little more besan.

8. Divide the dough into 9-10 parts and roll them up on the skewers upto 3 to 4 inches. If no skewers then can just roll the dough lengthwise for 3 to 4 inches.

9. Heat the grill pan on medium flame and grease with oil. Place the skewers on the hot grill pan.

10. Grill from all sides, rotate the kabab every 5-7 mins to the raw or undone side.

11. Once you feel they are done increase the flame and let it roast for few more minutes to give a crispy layer.

12. Remove them on the plate once grilled. Remove the skewers before serving.

13. Serve veg seekh kabab hot with mint chutney, sliced onions and lemon wedges.

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