VEG Seekh Kabab’s. - Melt in Mouth & DELICIOUS
Recipe Information
Seekh Kabab
Cultural Context
Originating from the Indian subcontinent, Seekh Kabab is a popular street food and is often enjoyed at celebrations and gatherings. Traditionally made with minced meat, it reflects the region's rich culinary heritage, emphasizing the use of spices and grilling techniques. Today, Seekh Kabab has gained global popularity, often found in Middle Eastern and South Asian restaurants, showcasing its versatility and appeal.
ground meat
🥗Healthier: ground turkey
💰Cheaper: ground chicken
Ground turkey is leaner, while ground chicken is often less expensive.
cilantro
🥗Healthier: parsley
💰Cheaper: spinach
Parsley provides a similar flavor, while spinach is more economical.
red chili powder
🥗Healthier: paprika
💰Cheaper: cayenne pepper
Paprika offers color without heat, while cayenne is often cheaper.
egg
🥗Healthier: flaxseed meal
💰Cheaper: mashed potato
Flaxseed meal serves as a binder and is lower in calories.
Put a pot of water on the stove to boil.
Add 1 and 1/2 cups of frozen peas to the boiling water and let them boil until they float on top.
Use a spider ladle to remove the peas and set them aside.
Add 1 cup of soy nuggets to the boiling water with 1 teaspoon of salt and boil for 5 minutes until soft.
Drain the soy nuggets and squeeze out the water before adding them to an electric chopper with the boiled peas.
Add a few leaves of mint and a handful of fresh coriander leaves to the chopper and blend until you achieve a coarse paste.
Transfer the mixture to a bowl and add 2 tbsp of ginger-garlic paste, 1 tbsp of Kashmiri red chili paste, 1 finely chopped onion, salt to taste, and 1/2 tsp of garam masala. Mix well.
Grate 3 boiled potatoes (about 2 and 1/2 cups) and add to the mixture, mixing thoroughly.
Add 3 tbsp of roasted basin to the mixture and mix well. Adjust seasoning as needed.
If the mixture is soft, add 2 more tablespoons of roasted basin, and then add 1/2 tsp of chaat masala and 1/2 tsp of black salt. Mix well again.
Cover the mixture and let it sit in the refrigerator for 2 to 3 hours.
Oil your hands and shape the mixture into kebabs, using a straw or skewer to create a hollow center.
If using parchment paper, grease it, spread the mixture into a flat pancake, insert a straw, roll it up, and remove the straw to maintain the hollow shape.
Heat an iron skillet and add a little oil. Place the kebabs in the skillet and roast until golden brown, about 5 to 7 minutes on all sides.
Remove the kebabs from the skillet and serve with garlic dip, green chutney, and mixed salad, or wrap them in Malaysian paratha with toppings.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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