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A classic North Indian appetizer, these savory and aromatic Veg Seekh Kebabs are made from a hearty blend of mixed vegetables, potatoes, and protein-rich chickpea flour. Spiced to perfection and shallow-fried until golden, they offer a delightful texture and are an ideal starter for any gathering.
For 4 servings
Prepare the Vegetables and Binding Agent
Create the Kebab Mixture
Shape the Kebabs
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A classic North Indian appetizer, these savory and aromatic Veg Seekh Kebabs are made from a hearty blend of mixed vegetables, potatoes, and protein-rich chickpea flour. Spiced to perfection and shallow-fried until golden, they offer a delightful texture and are an ideal starter for any gathering.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 191.89 calories per serving with 5.85g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shallow-Fry the Kebabs
Serve
For a lower-fat option, bake the kebabs in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden. Brush them with a little oil before baking and flip them halfway through. You can also use an air fryer.
Incorporate 1/2 cup of crumbled paneer (Indian cottage cheese) or firm tofu into the vegetable mixture for an extra protein boost and a richer texture.
To make this recipe gluten-free, simply use gluten-free breadcrumbs or substitute them with an equal amount of powdered poha (flattened rice) or cornstarch.
Feel free to experiment with other vegetables like grated cauliflower, sweet corn, spinach, or mushrooms. Ensure they are cooked and squeezed dry before adding.
Made from a variety of vegetables and besan, these kebabs are a good source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The mix of vegetables like carrots, peas, and beans provides essential vitamins (like Vitamin A and K) and minerals that support overall health and boost immunity.
Besan (chickpea flour) and vegetables like peas contribute to the protein content, making this a satisfying and nutritious option for vegetarians and vegans, supporting muscle health and energy levels.
A serving of 3 Veg Seekh Kebabs (approximately 165g) contains around 280-320 calories. This is an estimate and can vary based on the specific vegetables used and the amount of oil absorbed during frying.
Yes, it is a relatively healthy appetizer. It's packed with vegetables, providing fiber, vitamins, and minerals. Shallow-frying uses less oil than deep-frying. For an even healthier version, you can bake or air-fry the kebabs.
Absolutely. Roasted besan is the primary binding agent. If you omit breadcrumbs, you might need to add an extra tablespoon of roasted besan or a tablespoon of powdered poha (flattened rice) if the mixture feels too moist.
The most common reason is excess moisture in the vegetable mixture. Ensure your boiled vegetables are drained and squeezed very well. Also, make sure you have enough binding agent (besan and breadcrumbs) and that you refrigerate the shaped kebabs before frying to help them firm up.
Yes. You can prepare the kebab mixture and store it in an airtight container in the refrigerator for up to 24 hours. You can also shape the kebabs and freeze them on a tray before transferring to a freezer-safe bag. They can be fried directly from frozen, though they may need a few extra minutes of cooking time.