Vegetable Seekh Kebabs Recipe | What Is The Recipe Of Vegetable Seekh Kebabs
- 2 no Potatoes medium size
- 0.50 cup Carrot finely chopped
- 1 cup Cabbage finely chopped
- 0.50 cup Sweet Peas
- 0.50 cup Onion finely chopped
- 1 tsp Ginger Garlic Paste
- 1.50 tsp Salt to taste
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Lemon Juice
- 1 tsp Garam Masala
- 2 tbsp Besan Chickpea Flour
- 0.50 cup Bread Crumbs
- 5 no Bamboo Skewers
Soak the bamboo skewers in water for 30 mins.
Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil.
spread the bread crumbs and keep it ready.
In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft.
Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
Add finely chopped carrot, cabbage and cook until the vegetables become tender.
Roast the besan flour separately for a couple of minutes over a medium heat until the besan flour loses its raw smell.
Combine boiled and mashed potatoes, sweet peas, cooked vegetables, roasted besan flour, lemon juice, salt, red chili powder, coriander powder, garam masala and mix well.
Divide into small portions and mold the veggies mixture around the bamboo skewers evenly.
Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab.