Veg seekh kebabs

Prep 0 h : 30 m
Cook 0 h : 30 m


  • 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.