Veg seekh kebabs
50ml vegetable oil
2 tsp finely chopped garlic
50g onions, finely chopped
500g spinach, blanched and chopped
200g plantains, boiled, peeled and mashed
200g green peas, boiled and coarsely mashed
1 tsp finely chopped green chillies
1 1/2 tbsp cumin powder
2 tsp garam masala powder
50g roasted chickpea flour
8 wooden skewers, soaked in water for 30 mins
Dal galouti kebabs, makai pooris and pomegranate seeds, to serve (optional)
Heat oil in a pan. Add garlic and onions and sauté until onions turn transparent.
Add the remaining ingredients and cook over low heat for 10-15 mins or until all the moisture has evaporated. Remove from heat and allow to cool.
Divide the mixture into 8 equal portions. Grease your palms slightly with oil, then take a portion of the mixture in your hand. Place a skewer over it, then press gently all over to form an even tube-like shape. Press firmly around the edges. Repeat the process until all the kebab mixture is used up.
Grill on a barbecue for 5-7 mins until brown. Serve with dal galouti kebabs, makai pooris and pomegranate seeds.