Vegetable Seekh Kebab is one of the most popular vegetarian appetisers served at parties.
If you love cooking and are willing to spare a few minutes in the kitchen, you can also prepare it at home and surprise your guests.Vegetable Seekh Kabab Recipe – Mixed Vegetable seekh kababs made on stone – a must try!
French beans chopped15-20
Cabbage finely chopped1/4 medium
Carrots chopped4 medium
Green peas blanched3/4 cup
Oil 2 tablespo for basting
Gram flour (besan) 3 1/2 tablespoons
Caraway seed (shahi jeera) powder 1 teaspoon
Ginger-garlic paste 2 tablespoons
Green chillies chopped4
Potatoes boiled and mashed3 medium
American corn kernels boiled1 1/2 cups
Salt to taste
Chaat masala 3 teaspoon
Cashewnut powder 2 tablespoons
Heat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them.
Mix everything and cook for three to four minutes and push the mixture on one side.
On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauté for half a minute.
Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well. Divide into sixteen equal portions.
Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat.
Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly coloured all around. Serve hot sprinkled with the remaining chaat masala.