Veg Seekh Kebab

• doses: 8 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

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

Instruções

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.

Informação Nutricional

• Calorias: 204 kcal
• Gordura Total: 11 g
• Gordura Saturada: 4 g
• Gordura Insaturada: 5 g
• Colesterol: 10 mg
• Sódio: 351 mg
• Carboidratos Totais: 16 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 4 g
• Proteína: 11 g