Vegetarian Seekh Kabab Recipe | Veg Seekh Kabab Indian Recipe
Vegetarian Seekh Kebab is a delicious healthy Indian veg kebab that makes for the perfect healthy starter. Traditionally, seekh kebabs are made with minced meat, but this meatless version is packed with paneer, potatoes, and a variety of vegetables.
This vegetarian seekh kabab recipe combines paneer, potatoes, cabbage, carrots, broccoli, beetroot and peas with roasted besan and Indian spices. The kababs cook on a grill pan or tawa, so you can make them at home without a tandoor.
The vegetables are sautéed first to reduce moisture, then mixed with paneer and potato for a soft center. Roasted gram flour helps the mixture hold its shape, while pan cooking gives the outside a lightly crisp finish. The recipe takes 30 minutes using the timings already recorded in the recipe card.
These kebabs are soft and succulent, unlike many other veg kebabs. The spices give them a great kick and they can be cooked without tandoor using a pan fried or air fried method.
Vegetarian seekh kabab is delicious and healthy Indian Veg kabab recipe. An Indian starter recipe perfect for the party or as a teatime snack. Veg seekh kabab is a popular kebab recipe for vegetarians. Normally seekh kebab is made with mincemeat and is soft and succulent in texture.
Unlike most veg kabab which are not as soft as regular non veg seekh kabab, the texture of this seekh kabab is soft and melt in the mouth. The taste is still different from regular non vegetarian seekh kabab. There are many varieties of veg kabab, you can try Chane ke Kabab, Rajma Kabab too.
In this Vegetarian seekh kabab recipe I have used a mix of grated paneer and potatoes along with lots of vegetables and a mix of spices. This makes these kabab soft, succulent and almost melt in the mouth, but these have robust flavours in terms of spice profile. The taste is perfectly suitable for Indian palette, However, if you don’t prefer too much chilli heat you can skip on adding green chilli peppers.
Vegetables are pre-cooked in this veg seekh kabab recipe so you don’t need to cook them for too long and these can be made in the oven, air fryer or grilled. I grilled these seekh kababs in a grill pan or tawa on the stove top.
What Makes This Veg Seekh Kabab Work
- Meatless Yet Delicious: Enjoy the taste of a traditional seekh kebab without any meat. The texture is just as satisfying and flavorful, making it a great option for vegetarians and vegans alike.
- No tandoor is needed. A grill pan, tawa or regular nonstick pan works for this stovetop version.
- Pre-cooking controls moisture. Sautéing the cabbage, carrot and broccoli helps prevent a loose mixture and raw-tasting vegetables.
- Paneer and potatoes create a soft center. They also help the finely grated vegetables come together.
- Roasted besan acts as the binder. Roasting removes the raw flour aroma and adds a mild nutty flavor.
- Easy to Make: No need for a tandoor! You can cook these seekh kebabs in a pan, air fryer, or grill – whichever method works best for you.
- Customizable: Whether you want to skip the heat or add extra spice, this recipe allows you to adjust the flavor to suit your preferences.
Ingredients You’ll Need For Vegetarian Kabab
- Gram flour (besan): Dry-roasted besan binds the kabab mixture. Roast it over medium-low heat and stir so it does not scorch.
- Mixed vegetables: The recipe uses grated cabbage, carrot, broccoli and beetroot, plus boiled green peas. The variety adds color and texture without needing a meat substitute.
- Paneer and potatoes: Grated paneer and boiled, mashed potatoes give the kababs their soft texture and help hold the vegetables together.
- Herbs and heat: Chopped mint, coriander and green chillies add freshness and heat. Reduce or omit the green chillies for a milder version.
- Spices: Red chilli powder, coriander powder, garam masala and chaat masala give the kababs their warm, tangy spice profile.
How to Make Vegetarian Seekh Kabab
- Roast the besan. Heat a pan over medium-low heat. Dry-roast the gram flour for 4–5 minutes, stirring regularly, then transfer it to a bowl.
- Sauté the vegetables. In the same pan, sauté the grated cabbage, broccoli and carrots until they are pre-cooked and excess moisture has reduced. Transfer them to a mixing bowl.
- Cool the mixture. Let the sautéed vegetables cool before adding the remaining ingredients. A hot mixture can become too soft to shape.
- Make the kabab mixture. Add the grated beetroot, boiled peas, grated paneer, mashed potatoes, green chillies, mint, coriander, salt, red chilli powder, coriander powder, garam masala, chaat masala and roasted besan. Mix until the ingredients form a firm dough.
- Shape the kababs. Divide the mixture into 7–8 portions. Roll each portion into an even cylinder.
- Cook on a pan. Heat a grill pan, tawa or nonstick pan. Spread the measured oil over the surface, add the kababs and cook while rolling them regularly. They are ready when evenly browned and lightly crisp outside.
- Serve hot. Plate the kababs with onion rings, lemon wedges, mint and green chutney.
Tips to Keep Veg Seekh Kabab from Falling Apart
- Reduce vegetable moisture. Cook the grated cabbage, carrot and broccoli before mixing so the dough does not become wet. Make sure your vegetables are pre-cooked and there is very less moisture in them.
- Cool before mixing. Combine the vegetables with paneer and potatoes only after the sautéed mixture has cooled.
- Roast the besan gently. Medium-low heat prevents burning while removing the raw aroma.
- Check the dough before shaping. It should feel firm and hold a cylinder. If it is too soft, mix in a small amount of additional roasted besan.
- Turn the kababs regularly. Rolling them as they cook helps all sides brown evenly without one side becoming too dark.
- Make Tight Dough: The dough should be firm enough to hold its shape when forming the kebabs. If it’s too soft, add a little more gram flour to bind it better.
- Use Non-stick Pan or Grill: A non-stick pan or grill ensures that the kebabs cook evenly and don’t stick to the surface.
Substitutions You Can Make
- Gram Flour (besan): If you don’t have gram flour, you can substitute it with regular flour or chickpea flour, though the taste may slightly differ.
- Paneer: For a vegan alternative, use tofu instead of paneer to achieve a similar texture.
- Green Chillies: If you prefer a milder version, you can skip the green chillies and rely on the garam masala and chaat masala for flavor.
- Beetroot: If you’re not a fan of beetroot, you can replace it with additional grated carrots or zucchini for a more neutral flavor.
- Cooking Oil: For a healthier option, consider using olive oil or avocado oil instead of regular cooking oil.
Dietary Notes and Simple Adjustments
This recipe is vegetarian, not vegan, because it contains paneer. A tofu version would need separate testing to confirm the amount, moisture level and binding.
The ingredient list contains no wheat as written, but anyone who needs a strict gluten-free recipe should check the labels on besan, chaat masala and other packaged spices for cross-contact.
For less heat, reduce or omit the green chillies. Keep the remaining spices for flavor.
Creative Variations You Can Try
- Spicy Veg Seekh Kebab: Add extra green chillies and red chilli powder to make the kebabs spicier and bolder.
- Cheese Stuffed Seekh Kebab: For a cheesy twist, stuff the center of each kebab with a small piece of cheese before shaping them.
- Herbed Seekh Kebab: Add fresh herbs like thyme, oregano, or basil for an Italian twist to the recipe.
- Lentil Seekh Kebab: Add cooked lentils (like masoor dal) to the mix for a protein-packed variation.
- Mushroom Seekh Kebab: Include finely chopped mushrooms for an earthy flavor and moisture.
How to serve Vegetarian Kebab
Serve your vegetarian seekh kebabs hot with a side of fresh onion rings, lemon wedges, and a refreshing Green Chutney. These kebabs can also be paired with Homemade Naan Bread or as part of a larger platter with Jeera Rice and Makhani Gravy. They make a perfect appetizer or can even double as a light main dish. You can also serve them as a snack during tea time – they’re bound to impress!
Storing and Reheating
- Storing: If you have leftovers, store the cooked kebabs in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat them in the oven or air fryer for best results. If using a pan, lightly brush with oil and reheat on low heat.
FAQs
What is veg Seekh Kebab made of?
Veg Seekh Kebab is made of grated vegetables like cabbage, carrots, broccoli, and beetroot, along with mashed potatoes, paneer, and a blend of spices like garam masala and coriander powder.
Is veg Seekh Kebab healthy?
Yes, veg Seekh Kebab is healthy as it’s packed with vegetables and protein-rich paneer, making it a nutritious, low-fat option compared to traditional meat-based kebabs.
How to eat veg Seekh Kebab?
Veg Seekh Kebab is typically served hot with onion rings, lemon wedges, and green chutney. It can be eaten as a snack, appetizer, or side dish.
What is a Seekh Kebab made of?
A traditional Seekh Kebab is made from minced meat (usually lamb or chicken), mixed with spices and herbs, and shaped onto skewers before being grilled or roasted.
Are these vegetarian seekh kebabs vegan?
No. The recipe contains paneer, so it is vegetarian but not vegan. A tofu substitution should be tested before giving exact dairy-free instructions because tofu can change the moisture and binding.
Are these kebabs gluten-free?
Yes, these are naturally gluten-free as they are made with gram flour and vegetables. But If you must avoid gluten strictly, check the packaging on the besan and spice blends for cross-contact or added ingredients.
Can I make these kebabs without a tandoor?
Yes, these can be made in a grill pan, non-stick pan, or air fryer. No need for a tandoor.
Why is my veg seekh kabab mixture falling apart?
The mixture is usually too wet or too warm. Cook excess moisture out of the vegetables, let them cool, and make sure the dough feels firm before shaping. Add a little more roasted besan only if needed.
More Such Recipes
- Paneer Dahi Seekh Kabab – Veg Kebab Recipe
- Dahi Kabab Recipe
- Hare Chane ke Kabab – Indian Vegetarian Kabab
- Green Chutney (Video Recipe)
- Cucumber Raita Recipe- How to Make Raita
- Malai Broccoli Tikka
- Paneer Tikka Masala Recipe – Tikka Masala Gravy
Vegetarian Seekh Kabab Recipe Video
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Vegetarian Seekh Kabab Recipe | Veg Seekh Kabab Indian Recipe
Ingredients
- 20 grams Gram Flour/besan
- 100 grams Cabbage grated
- 100 grams Carrot grated
- 70 grams Broccoli grated
- 40 grams Beetroot grated
- 40 grams Peas shelled, boiled
- 100 Gram Paneer grated
- 150 Gram Potatoes boiled mashed
- 2-3 green chillies chopped
- leaves Mint and coriander chopped
- Salt to taste
- 1 tsp Red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp chaat masala powder
- 1 tbsp Oil
Instructions
- Heat a pan and dry roast the besan/gram flour for 4-5 minutes on medium low heat and keep it aside.
- Now in the same pan saute grated cabbage, broccoli, carrots and take them out in a bowl.
- Allow the vegetable mixture to cool down and add grated beetroot, boiled peas, grated paneer, boiled and mashed potatoes along with roasted beasn/gram flour and all spice powders.
- Make a tight dough with this mix.
- Divide it into 7-8 portions and roll out into shapes of cylinder like seekh kabab (see video)
- Heat up a grill pan or regular nonstick pan spread the oil with the help of brush or spoon and cook the kababs while rolling from all the sides and when outer skin starts to crisp up the kababs are ready to serve.
- Serve these veg kebabs hot with sides of onion rings, lemon, mint and some green chutney.
