How to Make Smokey Vegetarian Seekh Kebab

High in nutrition, low in fats – this smokey vegetarian seekh kebab is incredibly a flavorsome accompaniment to any meal. Cooked without oven or microwave, grilled and smoked to perfection – the kebabs are made from mixed veggies like beetroots, carrots, potatoes, peas and flavored with aromatic spices. Binded with semolina for those crunchy bites – kebabs are shaped around the skewers and grilled on a griddle. The kebabs, when served with mint are so appetizing that even a hearty non-vegetarian would swear by it !

Yields: 4 People

INGREDIENTS:

2 Tsp Olive Oil
1 inched-piece of Ginger
4 Garlic Cloves
1 Dried Red Chili
1 Green Chilli
Salt to Taste
1 Tsp Cumin Seeds
2 Tsps Turmeric
1/2 Tsp Roasted Cumin Powder
1/2 tsp Chat Masala
2 Tbsp Oats
1/2 Cup Semolina
1 Onion (chopped)
1/2 Potato
1 Carrot
1/4 Cup Peas
1 Beetroot

PROCEDURE:

Soak dried red chilli in hot water for 10 minutes. Keep aside.
Chop carrot, beetroot, potato, peas, and pressure cook them until two whistles. When boiled, mash them.
Mince ginger, garlic, and soaked red chilli to form a paste.
Take a skillet. Heat 2 tsp oil. Add cumin seeds, chopped onion, ginger-garlic-red chilli paste, and green chilli. Sauté for 2 minutes.
Add salt, turmeric, roasted cumin powder, chat masala, mashed vegetables. Cook.
Add oats to it. Mix well. Cook till dry. Add chopped coriander.
Remove from heat and transfer the mixture to a bowl.
Mix and bind the mixture together with semolina.
Divide the mixture into small balls.
Grease your palms with little oil and shape them around the skewers.
Heat a non-stick griddle or skillet with little clarified butter. Roast the kebabs from all the sides.
Set the cooked kebabs on a wire rack and now, roast them directly over the flame for 1 minute. This will add a smokey flavor to the kebabs.

Serve hot with mint chutney and onion rings.

Note: Spices can be adjusted as according to the personal taste preferences.

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