SEEKH KEBAB | veg seekh kabab | chef aryan gupta | the kitchen homework | how to make seekh kabab

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile and is often more accessible.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat, while jalapeños are often more affordable.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be adjusted for health, while curry powder is usually less expensive.

Soak soybeans in hot water for 30 minutes.

Blend the soaked soybeans into a paste.

Chop fresh cilantro and add it to the blender with ginger, green chilies, and garlic to make a paste.

Add 3 medium-sized onions to the blender and blend everything together until smooth.

Drain the soybean paste to remove excess water and add it to a bowl.

Mix in salt, red chili powder, Kashmiri red chili, cumin powder, roasted cumin powder, garam masala, black pepper, fennel powder, and turmeric into the soybean mixture.

Add 2 tablespoons of corn starch and 2 tablespoons of all-purpose flour for binding and crispiness.

Add rose water for fragrance and mix everything thoroughly to form a dough-like consistency.

Shape the mixture into kebab forms, ensuring they are compact and not falling apart.

Heat oil in a pan over medium flame for frying the kebabs.

Fry the kebabs in the oil until they are golden brown and cooked through, ensuring the oil is not too hot to prevent burning the outside while leaving the inside uncooked.

Remove the kebabs from the oil and place them on a plate.

You can freeze the kebabs after semi-frying them for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary