HEALTHY GRILLED VEG SEEKH KEBAB

An Indian party’s snack platter is incomplete without this delicious appetizer dish of seekh kabab. Succulant kebabs are always made with minced meat, marinated in variety of spices and grilled on a tandoor/ oven and served with green chutney. But here I am sharing a vegetarian recipe of seekh kebab which is not only a healthy version but easy and quick recipe. You can use any other dal like chana or moong dal for making these kebabs. I have already shared one seekh kebeb recipe with chicken on my blog and so thought of sharing a veg alternative recipe of the same. Full of flavour, these kebab recipe is perfect option as a starter for any dinner party. Served with green spicy chutney, few onion rings and a lemon wedge, you won’t need anything else to kick start the party. 

INGREDIENTD:

½ Cup Akkha Masoor

1 medium Onion, finely chopped

4-5 Garlic Cloves

1” Ginger piece

½ Capsicum, chopped very fine

1-2 Green Chillies

2-3 tablespoon Bread Crumbs [as required]

½ teaspoon Amchur Powder

½ teaspoon Red Chilli Powder [adjust according to your taste]

½ teaspoon Garam Masala Powder

1 teaspoon Cumin Seeds

¼ teaspoon Cardamom Powder

Salt as required

2-3 tablespoon Oil

½ Cup grated Paneer

2 tablespoon Cornflour [see notes]

½ tablespoon Lemon Juice

METHOD:

STEP 1 – Wash masoor dal with tap water. Soak for about 4-5 hours.

STEP 2 – Drain water completely by putting dal on a colander.

STEP 3 – Now add soaked masoor dal, cumin seeds, ginger, garlic with 2-3 tablespoon water in a mixer jar. Blend it to fine paste.

STEP 4 – Heat a pan with 1 tablespoon oil. Transfer the masoor mixture in it and cook it by stirring continuously.

STEP 5 – Roast it for about 4-5 minutes until it get thickened and form a dough like consistency.

STEP 6 – Switch off the heat and transfer the masoor mixture in a plate/ bowl and let it cool to room temperature.

STEP 7 – Now add very finely chopped onion, capsicum, green chillies and all spice powders in masoor mixture and give a nice mix. For binding add bread crumbs and mix very well.

STEP 8 – Soak your wooden skewers in water for half an hour. If using metal ones then no need to soak them in water.

STEP 9 - Grease your hands with oil[see notes],

take a little ball of masoor mixture dough and roll into cylinders about 6 inch long and ¾ inch wide and tread onto a skewers stick. Press it lightly, so it is smooth and evenly spread on the skewers. Keep it aside.

STEP 10 – Repeat the same procedure and make all the skewers ready.

STEP 11 – Heat a pan/ grill pan with little oil/ ghee.

STEP 12 - Place the kebab over it and cook till golden on all sides on medium high heat, keep rotating them after every 4-5 minutes and brushing with oil all over it.

STEP 13 - Do not flip them until they are cooked, else it will stick to the pan. Grill until done or for about 15-20 minutes.

STEP 14 – When kebabs are golden, increase the flame to maximum and grill for few minutes on high. Remove from heat and serve hot.

Serve hot veg kebab with lemon slices and onion rings.   

NOTES: *Here I used arrowroot powder instead of cornflour. You can also use roasted besan flour.

                    *You can grease your hands with oil or wet your hands in water.