Indian Mixed Vegetable Seekh Kababs

Name: Indian Mixed Vegetable Seekh Kababs
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8 kebabs
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.5 kg mixed vegetables; 200 g potatoes; 1 large onion; 2 green chilies; 0.25 tsp red chili powder; 0.25 tsp garam masala powder; 0.25 tsp ajwain; 0.5 tsp coriander; 0.5 tsp cumin; 2 tbsp cornflour; 2 tbsp fresh coriander leaves; 0.75 tsp salt; oil

Deep-fried mixed vegetables, potatoes and green chilies, warmed with chilli and garam masala, South Asian kebabs. Serve with salad or tomato sauce.

1 hr 30 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 30 min · 90 min total
Difficulty: medium

1
Cook the vegetables in a little water until all the liquid dries up and the veggies become tender.
2
Mash the vegetables and mix well. Add all the masalas{spices}mentioned above. Add onions, green chillies and corriander leaves.
3
Do not add cornflour. The cornflour is used for rolling the kababs. Divide into 8 equal parts{balls}.
4
Make each ball flattened with lightly oiled hands. Spread by light pressure on a bamboo skewer.
5
Roll the seekh in cornflour and deep fry in hot oil. Serve with salad or tomato sauce. Alternatively, you can smear seekhs with oil and cook on the grill instead of deep-frying.
6
Drain excess oil on paper towels before you serve these little cuties piping hot!