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Veg Kebab Recipe

Time and servings

Nutrition

Per servings.

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About

Veg kebab brings the charm of street grills to your kitchen. Cooks shape a spiced mix of vegetables, paneer and herbs into firm discs. They roast or pan-cook it to get a golden crust and a juicy bite. The recipe draws inspiration from meat kebabs yet celebrates fresh produce. Vendors adapted the skewer idea to local vegetables and paneer over time. It serves as a strong alternative to veg cutlet during snacks. Veg kabab builds flavour with herbs and roasted spices. It uses binders smartly to hold shape without turning dense. Every bite tastes lively and fresh. Veg cutlet often focuses on potatoes and a breadcrumb coat. Veg kebab highlights mixed vegetables and paneer for balance. This balance offers more protein and fibre in each serving. It can serve as a party starter with mint chutney. Moreover, you can pack it as an evening snack with onions and lemon. It can also slide it as a patty inside a sandwich or burger. You can sell it as a handy street food with a quick sear. Kids enjoy the mild spice and soft centre for lunch boxes. You can shape it as discs, on skewers, or with cookie cutters. Fun Fact:
Early kebabs travelled from Middle Eastern grills to South Asian streets and homes. Creative cooks later swapped meat for vegetables and paneer, and the veg kebab came to life.

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Ingredients

  • 2 tbsp oil
  • 1 tsp cumin
  • 5 cloves garlic (finely chopped)
  • 2 chilli (finely chopped)
  • 1 onion (finely chopped)
  • ½ tsp ginger paste
  • ½ carrot (finely chopped)
  • 5 beans (finely chopped)
  • 2 tbsp sweet corn
  • 4 florets cauliflower (chopped)
  • ½ capsicum (finely chopped)
  • 3 potato (boiled & mashed)
  • ½ tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ¼ tsp kala namak
  • 1 tsp salt
  • ½ cup paneer (grated)
  • 2 tbsp coriander (finely chopped)
  • 2 tbsp corn flour
  • breadcrumbs (for coating)
  • oil (for frying)

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For slurry:

  • ½ cup maida
  • ½ cup corn flour
  • ½ tsp salt
  • ½ cup water

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Instructions

  1. Firstly, in a pan, heat 2 tbsp oil and saute 1 tsp cumin.
  2. Add 5 cloves garlic, 2 chilli, 1 onion, ½ tsp ginger paste and saute well.
  3. Also add ½ carrot, 5 beans, 2 tbsp sweet corn, 4 florets of cauliflower, ½ capsicum.
  4. Sauté till the vegetables are cooked well.
  5. Transfer to the large plate and allow to cool completely.
  6. Now add 3 boiled and mashed potatoes.
  7. Also add ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp kala namak, 1 tsp salt, ½ cup paneer and 2 tbsp coriander.
  8. Mix well, making sure everything is well combined.
  9. To absorb excess moisture, add 2 tbsp corn flour and mix well.
  10. Now prepare tikki and keep aside.
  11. To prepare the slurry, in a bowl, take ½ cup maida, ½ cup corn flour, ½ tsp salt and ½ cup water.
  12. Mix well, making sure there are no lumps.
  13. Dip the kebab into the slurry and coat with breadcrumbs.
  14. Shallow fry in hot oil, keeping the flame on medium.
  15. Fry both sides till they turn golden and crispy.
  16. Drain off to remove excess oil.
  17. Finally, enjoy Mix Veg Kebab Recipe with green chutney and sauce.

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Step-by-step

1
Firstly, in a pan, heat 2 tbsp oil and saute 1 tsp cumin.
2
Add 5 cloves garlic, 2 chilli, 1 onion, ½ tsp ginger paste and saute well.
3
Also add ½ carrot, 5 beans, 2 tbsp sweet corn, 4 florets of cauliflower, ½ capsicum.
4
Sauté till the vegetables are cooked well.
5
Transfer to the large plate and allow to cool completely.
6
Now add 3 boiled and mashed potatoes.
7
Also add ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp kala namak, 1 tsp salt, ½ cup paneer and 2 tbsp coriander.
8
Mix well, making sure everything is well combined.
9
To absorb excess moisture, add 2 tbsp corn flour and mix well.
10
Now prepare tikki and keep aside.
11
To prepare the slurry, in a bowl, take ½ cup maida, ½ cup corn flour, ½ tsp salt and ½ cup water.
12
Mix well, making sure there are no lumps.
13
Dip the kebab into the slurry and coat with breadcrumbs.
14
Shallow fry in hot oil, keeping the flame on medium.
15
Fry both sides till they turn golden and crispy. Drain off to remove excess oil.
16
Finally, enjoy Mix Veg Kebab Recipe with green chutney and sauce.Veg Kebab Recipe

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Video

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Tips

Veg kebab packs protein and fibre from paneer and mixed vegetables. It serves better than a veg cutlet because it offers richer nutrition and versatile uses.
  1. Binders: Combine grated paneer with mashed potato, then add roasted besan or powdered oats to hold the shape during searing.
  2. Moisture: Squeeze water from grated vegetables and add a spoon of yoghurt only if the mixture feels dry to prevent breakage.
  3. Spice: Toast cumin and coriander, fold in ginger, green chilli and mint, then finish with chaat masala and lemon for street-style flavour.
  4. Shaping: Form discs for burgers, cylinders for skewers, or pops on ice cream sticks and chill for twenty minutes to set.
  5. Cooking: Pan-sear with little oil, bake at 200 °C, or air fry until golden and serve with mint chutney or stuff into wraps and sandwiches.

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Notes

  • Firstly, make sure to add vegetables of your choice to make the kabab healthy and nutritious.
  • Additionally, adding corn flour helps to absorb moisture and hold shape without breaking while frying.
  • Also, you can airfry or bake in the oven for a healthier alternative than frying in oil.
  • Finally, Mix Veg Kebab Recipe tastes great when served hot and crispy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/veg-kabab-recipe-veg-kebab-recipe/