This vegetarian seekh kebab gives you the look and feel of a proper seekh kebab without any meat. The mixture is built on mashed potato and roasted gram flour, which together give the kebabs enough body to hold their shape on a skewer. Grated carrot and optional beetroot add colour and a little texture, while fresh mint and coriander keep the flavour bright. The whole thing cooks on a non-stick pan with just a brush of oil, so you do not need a tandoor or a grill to get a good result at home.
About the Recipe
Mashed potato and roasted gram flour together create a mixture that is firm enough to press along a skewer but soft enough to eat without feeling dense. Sauteing the onion, garlic, ginger, carrot and beetroot first removes extra moisture, which is the main reason veg seekh kebabs fall apart. The spices, garam masala, red chilli, turmeric and cardamom, go into the pan at that stage so the raw smell cooks off before the mixture is combined with the potato.
Why You Will Love This Recipe
The biggest practical advantage is that this veg seekh kebab recipe needs no special equipment. A regular non-stick pan does the job, and the kebabs brown evenly as long as you turn them a few times. The mixture comes together quickly once the sauteed vegetables have cooled, and the skewers make serving straightforward whether you are putting these out as a starter or packing them for a picnic or potluck.
Beetroot is listed as optional, but it gives the kebabs a noticeably deeper colour if you choose to include it.
Cooking Tips
The most common mistake is skipping the cooling step after sauteing the vegetables. If you mix hot vegetables into the mashed potato, the mixture becomes too soft to shape. Let the sauteed mix cool completely before combining.
Also check that your mashed potato is dry. Watery mash makes the mixture sticky and hard to handle. If the mixture feels too loose, add a little more roasted gram flour, one teaspoon at a time.
Top Tips
- Soak the wooden skewers in water for at least 30 minutes before using them so they do not scorch on the hot pan.
- Let the sauteed vegetable mixture cool completely before mixing it with the mashed potato, otherwise the mixture will be too soft to shape.
- Mash the potatoes while they are still warm and spread them out on a plate so excess steam escapes. Dry mash holds its shape far better on the skewer.
- Press the mixture firmly along the skewer and compact it evenly so there are no thin spots that might crack during cooking.
- Brush the kebabs with oil just before placing them on the pan and again after the first turn for an even, consistent browning.
- If the mixture feels too sticky to handle, refrigerate it for 15 to 20 minutes before shaping.
Serving and Storing Suggestions
Serve the kebabs hot straight from the pan with green chutney or a dipping sauce of your choice. They also work well alongside sliced onion rings and a squeeze of lime.
Leftover kebabs can be stored in an airtight container in the refrigerator for up to two days. Reheat them on a dry non-stick pan over low to medium heat. A microwave tends to make them soft. For a larger spread, these pair well alongside other Indian BBQ recipes vegetarian style.
Similar Recipes
- Suran Chana Dal Seekh Kebab
- Kastoori Kebab
- Kathi Kebab
- Searching Indian BBQ Recipes Vegetarian Style? Here Are 15!
- What Are 15 Best Vegetarian Potluck Recipes Indian Style?
Nutrient Benefits
Potatoes provide carbohydrates and potassium. Roasted gram flour adds a reasonable amount of plant protein and fibre to each kebab. Carrots contribute beta-carotene, and beetroot brings folate and iron when included. Because these kebabs are pan-cooked with very little oil, the fat content stays moderate compared to deep-fried snacks.
Vegetarian Seekh Kebab
Ingredients
- 2 Potatoes
- 1 , finely chopped Onion
- 1 , finely chopped Green Chilli
- 1 tsp, finely chopped Ginger
- 1 tsp, finely chopped Garlic
- 2 tblsp, grated Carrot
- 2 tblsp, grated (optional) Beetroot
- Coriander Leaves - big handful
- Mint Leaves - big handful
- 1/4 cup Roasted Gram Flour
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- 1 tsp Turmeric Powder
- 1/4 tsp Cardamom Powder
- 3 to 4 tblsp Oil
- Salt as per taste
- Wooden Skewers - few, soaked in water for 30 minutes
Instructions
- Boil, peel and mash the potatoes.
- Heat 1 tblsp of oil in a pan over medium flame.
- Saute the onions and garlic for 30 to 40 seconds.
- Add the ginger, carrot, green chillies and beetroot.
- Sprinkle some salt.
- Add turmeric powder, garam masala powder and red chilli powder.
- Mix well and cook for a minute or two.
- Remove and keep aside to cool.
- Add the mashed potatoes, coriander leaves, mint leaves and gram flour.
- Add cardamom powder and mix well.
- Make medium sized balls and slightly flatten them lengthwise along a wooden skewer.
- Repeat until all the skewers are used.
- Heat a non-stick pan over medium flame.
- Brush the kebabs with little oil and place them on the pan.
- Cook until evenly browned, turning them from time to time.
- Remove and transfer to a serving plate.
- Serve with sauce or green chutney.
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Frequently Asked Questions
Why do my veg seekh kebabs fall off the skewer while cooking?
This usually comes down to one of two things. Either the mashed potato had too much moisture, or the sauteed vegetables were mixed in while still warm and softened the mixture further. Make sure the mashed potato is dry before you start, and always let the sauteed vegetable mixture cool completely. If the combined mixture still feels too loose, add a teaspoon or two of extra roasted gram flour and refrigerate for 15 to 20 minutes before shaping.
Can I make this vegetable seekh kebab recipe without a skewer?
Yes. Shape the mixture into small cylinders or flat patties by hand and cook them the same way on a non-stick pan. The skewer is mainly for presentation and for turning the kebabs easily. Without it, handle the shaped pieces gently and let each side set fully before turning so they do not break.
Is roasted gram flour necessary, or can I substitute it?
Roasted gram flour works well here because it absorbs moisture and adds a faint nutty flavour without making the kebabs heavy. If you do not have it, plain breadcrumbs work, or you can dry-roast regular besan in a pan for a few minutes before using it. Cornflour also binds the mixture but does not add the same flavour.
Can I cook these in an air fryer instead of on the pan?
Yes. Brush the shaped kebabs with oil, place them in a single layer in the air fryer basket and cook at around 180 degrees Celsius for 12 to 15 minutes, turning once halfway through. The result is slightly drier than the pan version but still holds together well. Check out more air fryer recipes vegetarian Indian style for similar ideas.
What does beetroot add to this recipe, and can I leave it out?
Beetroot is listed as optional in the recipe. It adds a deep reddish-pink colour and a very mild earthy flavour. Because only two tablespoons are used, it does not change the texture noticeably. If you prefer a simpler flavour or do not have beetroot on hand, leave it out entirely and the kebabs will still turn out well.
