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Veg Seekh Kebabs

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Ingredients
  • Potato – 1
  • Carrot – 1
  • Peas – 2-3 tbsp
  • Corn – 2-3 tbsp
  • Soy granules – 4 tbsp [soaked in ½ cup water for 30 mins]
  • Onion – 1
  • Green chili – 2
  • Coriander – a little
  • Mint – 2-3 leaves
  • Paneer – 25g appx.
  • Ginger garlic paste – 1 ½ tsp
  • Ginger powder – ½ tsp
  • Crushed pepper – 1 tsp
  • Nut Powder – 2 tbsp
  • Nutmeg Powder – a pinch
  • Bread Crumbs – 1-2 tbsp
  • Soy Flour – 3 tbsp
  • Roasted Besan – 3-4 tbsp
  • Garam masala – 1 tsp
  • Salt – to taste
  • Cumin Powder – ½ tsp
  • Kashmiri red chili – 1 ½ tsp
  • Lemon Juice – ½ tsp
  • Butter – to baste
Instructions
  1. Preparing Vegetables : Add the potato, carrot, peas, corn in a chopping machine or a mixer grinder and pulse the veggies until very finely chopped – kind of minced.
  2. Transfer the veggies to a muslin cloth lined steamer rack. Squeeze water out of the soaked soy granules and add to the rack along with the veggies. Steam this for 13-15 mins in medium flame. Then let it cool down.
  3. Preparing Kebab MixtureTo the same chopper/food processor add – 1 onion, 2 green chili, coriander, mint leaves and process it to a very fine mixture. Transfer to a plate, also add in : 25g paneer, 2 tbsp nut powder, ½ tsp ginger powder, ½ tsp cumin powder, 1½ tsp kashmiri red chili powder, 1 tsp pepper, 1 tsp garam masala, 1½ tsp ginger garlic paste, a pinch of nutmeg powder, ½ tsp lemon juice & salt to taste.
  4. Using hands, mix all the ingredients together, mashing the paneer pieces well. Add the steamed vegetables to this mixture, along with 3 tbsp Roasted Besan, 2 tbsp soy flour & 1 tbsp bread crumbs. Mix all ingredients making a dough kind of, if it is very sticky and has much moisture and not forming into dough, add more Roasted besan & Bread Crumbs.
  5. After it starts turning into dough kind of mixture, let it rest for 10-15 minutes minimum.
  6. Making & Cooking Seekh Kebabs Divide the kebab mixture into 6 portions. Grab one portion, start shaping into slight oblong shape. Now press it in a Skewer/Seekh. Dip your hands in water, and shape the seekh kebab in the skewer your your hands. Make sure the kebab mixture is nicely distributed over the seekh, thickness should be equal in all sides, otherwise it may fall while cooking. Approximate length of 1 seekh kebab – 5-6 inches. Make more kebabs like so.
  7. Cooking the kebabs In a Coal Lighted Barbecue/Mini Tandoor/Sigree we are going to cook it. Fan the coals well, now place the seekh kebabs in the barbecue/mini tandoor. Keep fanning it to ensure cooking in high heat. Turn the sides of the kebabs after a few seconds.
  8. After getting a good color in them, take one out, and brush the kebab very nicely with melted butter or ghee. Now place it again the tandoor & cook for another 30 seconds. Take the kebabs out.
  9. Serving Suggestions After the kebab cools for 30 seconds, grab the kebab with hand and gently take it out of the seekh. Drizzle a few drops of lemon juice and sprinkle some chat masala, mint powder. Serve it with raw onions, tomatoes, lemon wedges.. Enjoy 😀
Notes
Steaming Veggies : You can add the veggies to a utensil, cover it and place it inside a cooker with a stand and steam it like that if you wish to.
Alternative Kebab Cooking Choices : You can cook this in your oven at the highest temperature if you wish to, but nothing like cooking it in charcoal the authentic way.

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