Name: Vegetable Seekh Kabab
Prep time: 40 minutes
Cook time: 20 minutes
Yield: 20 people (2 kababs each)
Cuisine: South Indian
Ingredients: 5 cups Carrots (grated); 5 cups Cabbage (grated); 3 cups French Beans (finely chopped); 5 cups Potato (boiled and mashed); 2 cups Green Peas (boiled); 3 cups Paneer (crumbled); 2 cups Breadcrumbs; 4 tablespoons Ginger-Garlic Paste; 5 numbers Green Chilies (finely chopped); 2 tablespoons Garam Masala; 2 tablespoons Chaat Masala; 1 tablespoons Cumin Powder; 1 tablespoons Coriander Powder (Dhania); 2 teaspoons Salt (adjust to taste); 1 cups Coriander Leaves (finely chopped); 5 tablespoons Oil (for cooking); 2 tablespoons Butter (for brushing (optional))

How to Prepare

In a large mixing bowl, combine grated vegetables (carrots, cabbage, beans), mashed potatoes, paneer, and boiled green peas.
Add breadcrumbs, ginger-garlic paste, green chilies, garam masala, chaat masala, cumin powder, coriander powder, salt, and chopped coriander leaves. Mix well to form a dough-like consistency.
Take a small portion of the mixture and shape it around a skewer to form a long, cylindrical kabab. Repeat for the remaining mixture.
Heat oil in a pan or preheat a grill/tandoor. Place the skewers on the pan/grill and cook on medium heat, turning occasionally to ensure even cooking and a golden-brown color on all sides (about 8-10 minutes).
Once cooked, remove from heat and brush lightly with butter or ghee for added flavor.
Serve hot with mint chutney and lemon wedges.

Scale quantity

How to Prepare