Judy Wellington
Veg Seekh Kebab
8 servings
분량10 minutes
활동 시간30 minutes
총 시간재료
3 tablespoons groundnut or any neutral cooking oil
½ teaspoon cumin seeds (jeera)
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
½ cup finely chopped onions
½ cup finely chopped carrots
½ cup finely chopped green capsicum
1 cup hydrated soya granules (refer note 1)
1 teaspoon kashmiri red chilli powder
2 teaspoons coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
¾ teaspoon salt
2-3 tablespoons water
120 grams paneer (crumbled)
2 tablespoons roasted besan
½ cup finely chopped coriander leaves
¼ cup finely chopped mint leaves
2-3 inches long charcoal
⅓ cup greek yoghurt or hung curds
2 tablespoons grated cucumber
A pinch of salt
1 teaspoon finely chopped coriander leaves
1 teaspoon finely chopped mint leaves
Pickled onion slices
Pickled beetroot sticks
4 leftover rotis
방향
Making veg seekh mix
preping mix for seekh kebab
Heat oil in a pan, add cumin seeds and once they sizzle, add ginger, garlic and saute for a few seconds till fragrant. Add onions and saute for 1-2 minutes till they turn transparent. Add carrots, capsicum, soya granules, mix well and saute for 1-2 minutes till they soften a bit. Do not overcook at this point. Add spice powders - kashmiri chilli, coriander, cumin, garam masala, ⅛ teaspoon salt and mix well. Sprinkle water and cook for a minute till the rawness goes. Transfer to a bowl and set aside to cool down. Add paneer, roasted besan, ½ cup of coriander leaves, ¼ cup of mint leaves and mix well.
Dhungar / smoking
smoking seekh kebab mix
Place charcoal on the gas flame and heat for 5-7 minutes till it turns red. keep a steel bowl in the centre of the seekh mix bowl & make sure that the bowl has a proper lid to trap the smoke. Hold the hot charcoal with tongs and put it in the steel bowl, pour oil on it and immediately cover the lid. Rest for 3 minutes and discard the charcoal bowl.
Making seekh kebab
shaping and cooking seekh kebabs
Take ¼ cup of the veg seekh mix and form into long log-like kebab shape and transfer to a plate. Make all the kebabs and set aside. Heat a flat pan, grease with a few drops of oil, add the kebabs and roast on medium to low flame. rotate in between to make sure all sides are roasted evenly. Transfer to a plate.
Making yoghurt dip
making yogurt dip
Take greek yoghurt in a bowl, add cucumber, 1 teaspoon each of chopped mint & coriander leaves, a pinch of salt and mix well.
Serving seekh kebab
serving
Place 1 roti on a plate. Add the yoghurt dip and spread on the roti. Add the beetroot and onion, place 2 fried seekh, wrap the roti around and serve hot. Repeat the same for making the rest of the seekh kebab rolls.
영양 정보
1회 제공량
-
칼로리
204 kcal
지방 전체
11 g
포화 지방
4 g
불포화 지방
5 g
트랜스 지방
-
콜레스테롤
10 mg
나트륨
351 mg
탄수화물 전체
16 g
식이섬유
4 g
총 당류
4 g
단백질
11 g
8 servings
분량10 minutes
활동 시간30 minutes
총 시간