By Vidushi Singh
This tantalising Indian vegetarian seekh kabab made without a tandoor is made with vegetables like grated cooked potatoes, carrots, and green capsicum as well as paneer and cheese.
1 tbsp oil 1 tsp ginger (adrak) paste 1 tsp garlic (lehsun) paste 1 tsp green chilli paste 1/4 cup chopped onions 1/2 cup l chopped carrot 1/2 cut chopped green capsicum 1/2 tsp freshly ground black pepper 1 1/2 tsp chilli powder 1 tsp chaat masala 1 tsp coriander-cumin seeds powder 1 cup boiled and grated potatoes 1/2 cup grated paneer 1/4 cup grated processed cheese 5 tbsp bread crumbs 1/4 cup fried onions 2 tbsp mint leaves 1 tbsp cornflour salt to taste 1 medium piece charcoal 1 tbsp ghee 3 tbsp oil for greasing 3 tbsp oil for cooking green chutney or tomato ketchup
In a non-stick pan, heat oil, add garlic paste, add ginger paste, add green chilli paste and onions.
Sauté them for 1 minute, Add carrot, add capsicum and sauté on a medium flame for saute for 2 minutes.
Now Add black pepper powder, coriander-cumin seeds powder, chat masala, chilli powder.
Now keep it aside and cool. Add potatoes, paneer, cheese, breadcrumbs, fried onions, mint leaves, coriander, cornflour and salt. Mix well.
Combine it all and form a dough. Put ghee on top and give charcoal smoke for 2-3 mins.
Mix the dough well, make equal portions and make kebabs using skewers.
Take a grilling pan, grease with 1 tbsp oil. Cool the kababs from both sides until golden brown.
Immediately serve hot with green chutney and tomato ketchup.