Vegetable Seekh Kabab

Seekh Kabab aur wo bhi vegetable se!. Who says you can not make vegetable seekh kabab. Give it a try and enjoy. #HappyCookingToYou

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  • Boiling water as required
  • Gajar (Carrots) cubes ½ cup
  • Matar (Peas) ½ cup
  • Kernel corns ¼ cup
  • Hari mirch (Green chilies) 2
  • Pyaz (Onion) fried ¼ cup
  • Bread slices 2 large
  • Aloo (Potatoes) boiled 300 gms
  • Bund gobi (Cabbage) ½ cup
  • Hara dhania (fresh coriander) chopped 2 tbs
  • Hara pyaz (Green onion) finely chopped 1 tbs
  • Adrak lehsan (Ginger garlic) paste 1 tsp
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Garam masala powder ½ tsp
  • Chaat masala 1 tsp
  • Haldee powder (Turmeric powder) ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Maida (All-purpose flour) 1 cup or as required
  • Cooking oil for frying


In boiling water add carrots, peas and blanch for 2 minutes. Strain and rinse with cold water.

Add the blanched vegetables in a chopper along with corns, green chilies, and fried onion and finely chop, then add bread and blend again until incorporated until coarsely chopped.

In a bowl grate boiled potatoes and cabbage and then add fresh coriander, finely chopped green onion, ginger garlic paste, roasted and crushed cumin seeds, red chili powder, garam masala powder, chaat masala, turmeric powder, salt and the ground vegetables and mix properly.

Grease hands with oil and set the mixture on skewers and give them rest for 10 minutes to settle.

Dip the kebabs in all purpose flour and shallow fry them on medium heat until light golden. Handle gently while frying the kababs.

Recipe By: Seema Hanif

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