Veg Seekh Kebabs: A vegetarian version of a classic dish
Veg Seekh Kebabs are a perfect combination of taste and health, making them a popular choice for both kids and adults.
Originating from the traditional Seekh Kebabs of Afghanistan, these vegetarian versions bring the same smoky flavor and satisfying texture to your table, all while packing in a variety of vegetables.
Whether you’re looking for a fun way to get your kids to eat more veggies or just want a tasty snack, these Veg Seekh Kebabs will never let you down!
A Bit of History: The Origins of Seekh Kebabs
Seekh Kebabs have a rich history that traces back to Afghanistan, where they were traditionally made with minced meat.
The word “seekh” refers to the thick metal skewer on which the kebabs are cooked. The metal skewer is key to giving the kebabs their signature shape and charred, smoky flavor.
Over time, this dish spread across the Indian subcontinent, and the vegetarian version we love today was developed in India, using a mix of vegetables and spices that still capture that authentic taste.
One possible theory is that vegetarian seekh kebabs emerged as a way to cater to the growing number of people who were choosing to avoid meat while still enjoying the flavors and textures of traditional Indian cuisine. The use of vegetables like potatoes, carrots, and peas allowed for a hearty and satisfying alternative to the meat-based kebab.
Today, vegetarian seekh kebabs are a popular and delicious option for those who are looking for a flavorful plant-based meal.
Cooking Tips and Substitutions
- For a healthier version, try baking the kebabs instead of frying them.
- If you don’t have cashew nut powder, you can substitute it with almond powder or skip it altogether.
- These kebabs are incredibly versatile—feel free to add more veggies like bell peppers or spinach to the mix. Ensure they are not too moist or else they will fall off while baking.
Want to try more kebabs?
- Spinach Cottage Cheese kebabs / Palak Paneer Kebabs
- CORN AND POTATO KEBABS
- Veg. Hara Bhara Kabab
- Paneer Kababs
Veg Seekh Kebab recipe
Ingredients
- 8-10 French beans
- ¼ cup cabbage
- 2 medium-sized carrots
- ¾ cup blanched green peas
- 2 tbsp oil
- 2 tbsp gram flour besan
- 1 tsp caraway seed powder shahi jeera powder
- 1 tbsp ginger garlic paste
- 2 chopped green chilies
- 2 medium boiled and mashed potatoes
- ½ cup boiled sweet corn kernels
- Salt to taste
- 2 tsp chaat masala
- 1 tbsp cashew nut powder
Instructions
- Prepare the Vegetables: Start by grinding the French beans, cabbage, and carrots together. Remove any excess water from the mixture.8-10 French beans, ¼ cup cabbage, 2 medium-sized carrots
- Cook the Vegetables: Heat oil in a pan and sauté the vegetable mixture. Mash the green peas on one side of the pan, then mix everything together and cook for 3-4 minutes.2 tbsp oil, ¾ cup blanched green peas
- Add Flavor: On the other half of the pan, roast the gram flour and caraway seed powder for about two minutes. Combine with the vegetable mixture and add ginger garlic paste and green chilies. Sauté for half a minute.2 tbsp gram flour, 1 tsp caraway seed powder, 1 tbsp ginger garlic paste, 2 chopped green chilies
- Mix and Shape: In a bowl, combine the mashed potatoes, sweet corn, vegetable mix, salt, chaat masala, and cashew nut powder. Mix well and divide into 8 equal portions.2 medium boiled and mashed potatoes, ½ cup boiled sweet corn kernels, Salt to taste, 2 tsp chaat masala, 1 tbsp cashew nut powder
- Shape the Kebabs: Take a portion of the mixture and press it around a satay stick (or kebab stick), ensuring it’s evenly layered.
Cooking Methods:
- On Gas Stove: Heat a non-stick pan, drizzle with oil, and shallow fry the kebabs until golden brown.
- In Microwave/Oven: Preheat your oven and grill the kebabs for about 10-15 minutes, turning them every 5 minutes and applying oil as needed.
- Serving Suggestions: Serve the Veg Seekh Kebabs hot, sprinkled with chaat masala and garnished with onion rings. They pair wonderfully with green chutney or a tangy yogurt dip.
