Vegetable Seekh Kabab

Serving size - 2 Person

Kabab – 4 Pieces

Ingredients:-

• Potato [Boiled & Mashed] - 100gms
• Green peas [Boiled] - 50gms
• Carrot - 20gms
• Cauliflower - 50gm
• Besan - 10gms
• Onion (Finelly chopped) - 50gm  
• Green chili (Finelly chopped) - 2-3
• Ginger paste - 1spoon 
• Garlic paste - 3cloves
• Black pepper - 1pinch 
• Heeng - 1pinch
• Lemon - ½ lemon juice
• Salt - As per taste 
• Oil - 2ml 

Method:-

1. Heat the pan on medium low heat and dry roast the Besan. While roasting, do stir constantly. Once you get nice aroma of besan and it gets slight color change, remove it to a plate or bowl. The color change is not that noticeable, so do rely on smell.
2. In a pan heat the oil on medium heat sauté zeera. Further add onions, ginger-garlic paste and green chili. Mix and saute for 2 minutes or till the onions become soft and light pink in color and the raw smell of ginger garlic goes away.
3. Add all veggies and spices & mix well. Now cover and cook till they are soft.
4. Now sprinkle finally chopped coriander leaves. Mix well and let it cool down slightly and blend them coarse.
5. In a bowl Add mashed potato, blend coarse, spices, salt and lemon juice. Further add roasted Besan and mix well.
6. Make a ball and insert into skewer and give shape.
7. Heat a little oil in a non-stick pan, Roast the kebabs on hot tawa till they turn golden and crispy on all sides.
8. Serve hot kababs immediately with Dhaniya OR pudina chutney.