Veg Seekh Kebab

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Prep Time10

Cook Time20

Total Time30

Course: Snacks & Appetisers

Cuisine: Indian

Diet: Vegetarian

Servings: kebabs

Author: Richa

Heat oil in a pan, add cumin seeds and once they sizzle, add ginger, garlic and saute for a few seconds till fragrant. Add onions and saute for 1-2 minutes till they turn transparent. Add carrots, capsicum, soya granules, mix well and saute for 1-2 minutes till they soften a bit. Do not overcook at this point. Add spice powders - kashmiri chilli, coriander, cumin, garam masala, ⅛ teaspoon salt and mix well. Sprinkle water and cook for a minute till the rawness goes. Transfer to a bowl and set aside to cool down. Add paneer, roasted besan, ½ cup of coriander leaves, ¼ cup of mint leaves and mix well.
3 tablespoons groundnut or any neutral cooking oil, ½ teaspoon cumin seeds, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, ½ cup finely chopped onions, ½ cup finely chopped carrots, ½ cup finely chopped green capsicum, 1 cup hydrated soya granules, 1 teaspoon kashmiri red chilli powder, 2 teaspoons coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala, ¾ teaspoon salt, 2-3 tablespoons water, 120 grams paneer, 2 tablespoons roasted besan, ½ cup finely chopped coriander leaves, ¼ cup finely chopped mint leaves

Place charcoal on the gas flame and heat for 5-7 minutes till it turns red. keep a steel bowl in the centre of the seekh mix bowl & make sure that the bowl has a proper lid to trap the smoke. Hold the hot charcoal with tongs and put it in the steel bowl, pour oil on it and immediately cover the lid. Rest for 3 minutes and discard the charcoal bowl.
2-3 inches long charcoal

Take ¼ cup of the veg seekh mix and form into long log-like kebab shape and transfer to a plate. Make all the kebabs and set aside. Heat a flat pan, grease with a few drops of oil, add the kebabs and roast on medium to low flame. rotate in between to make sure all sides are roasted evenly. Transfer to a plate.

Take greek yoghurt in a bowl, add cucumber, 1 teaspoon each of chopped mint & coriander leaves, a pinch of salt and mix well.
⅓ cup greek yoghurt or hung curds, 2 tablespoons grated cucumber, 1 teaspoon finely chopped coriander leaves, 1 teaspoon finely chopped mint leaves, A pinch of salt

Place 1 roti on a plate. Add the yoghurt dip and spread on the roti. Add the beetroot and onion, place 2 fried seekh, wrap the roti around and serve hot. Repeat the same for making the rest of the seekh kebab rolls.
Pickled onion slices, 4 leftover rotis, Pickled beetroot sticks