These air fryer veg seekh kebabs are made with boiled black chickpeas, potato, ginger, garlic and Indian spices. The mixture is shaped around skewers, chilled until firm, then air fried until browned outside. Serve them with green chutney, onion rings and lemon wedges.
Fuel up with high-protein vegan meals! Try our savory Nutrela soya curry, popcorn tofu, and chickpea lentil curry. For a colorful stir-fry, enjoy tofu jalfrezi, or snack on nut-free protein balls.
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Air fryer veg seekh kebab video
Ingredients
- boiled black chickpeas (kala chana , 1 cup raw chickpeas, soaked and cooked in a pressure cooker/instant pot yields over 2 cups of black chickpeas)
- potatoes, boiled,peeled and grated/mashed
- ginger & garlic paste
- Salt to taste
- garam masala
- dried mint leaves
- paprika
- chat masala (optional)
- oil for brushing
- Satay sticks or skewers
- Lemon wedges, onion rings and mint chutney for serving
Step-by-Step Instructions to make veg seekh kebab
- Prepare the Mixture: In a food processor or grinder jar, grind the boiled chickpeas into a coarse paste. Add this mixture to a mixing bowl.
2. Combine Ingredients: Mix in the boiled potatoes and spice powders (garam masala, red chilli powder, and chaat masala). Add ginger and garlic paste
3. . Mix all the ingredients.
4. Form the kababs: Portion out the mixture equally. Thread them onto skewers to make cylindrical kebabs.
5. Freeze for Better Texture: Line them up on skewers, brush with a little oil, and freeze for 4 hours or ovenight to help retain their shape.
7.Air Frying: Preheat the air fryer to 185°C. Place the kebab in the air fryer basket.
8. Cook for 20-22 minutes, flipping halfway and brushing with oil again to ensure even browning.
9. Serving: Serve hot with lemon wedges, onion rings and coriander/mint chutney.
Storage: Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Variations & Substitutions
- Protein Variations: Replace kala chana with soya chunks or paneer for a different texture.
- Binding Agents: Swap mashed potatoes with bread crumbs or corn flour or chickpea flour .
- Spice Adjustments: Adjust garam masala and red chilli powder as per your spice preference.
- Cooking Method: While this veg seekh kebab recipe is designed for an air fryer, you can also shallow fry them on a grill pan over medium heat or bake them in an oven at 200°C.
Related recipes
Air fryer veg seekh kebab recipe
Equipment
- Air fryer
- Food processor
Ingredients
- 2 cups boiled black chickpeas kala chana , 1 cup raw chickpeas, soaked and cooked in a pressure cooker/instant pot yields over 2 cups of black chickpeas
- 1 cup grated potatoes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon garam masala
- ½ tablespoon dried mint leaves
- ½ tablespoon paprika
- ½ tablespoon chat masala
- 3 tablespoon oil for brushing
- Satay sticks or skewers
- Lemon wedges onion rings and mint chutney for serving
- Salt to taste
Instructions
Step 1: Prepare the Kebab Mixture
- In a food processor or grinder jar, grind the boiled chickpeas into a coarse paste. Add this mixture to a mixing bowl.2 cups boiled black chickpeas
- Mix in the boiled potatoes and spice powders (garam masala, red chilli powder, chaat masala etc). Add ginger and garlic paste. Mix all the ingredients1 cup grated potatoes, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tbsp garam masala, ½ tbsp dried mint leaves, ½ tbsp paprika, ½ tbsp chat masala
Step 2: Shape & Freeze
- Portion out the mixture equally. Thread them onto skewers to make cylindrical kebabs.Satay sticks or skewers
- Line them up on skewers, brush with a little oil, and freeze for 4 hours or ovenight to help retain their shape.3 tbsp oil for brushing
Step 3: Air Frying
- Preheat the air fryer to 185°C (365°F) for 5 minutes.
- Place the kebab in the air fryer basket. Cook for 20-22 minutes, flipping halfway and brushing with oil again to ensure even browning.3 tbsp oil for brushing
- Serve hot with lemon wedges, onion rings and coriander/mint chutney.Lemon wedges
- Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Video
FAQs
Absolutely! Grill them in a pan over medium heat with oil, or bake at 200°C for 25 minutes, flipping halfway.
You can replace black chickpeas with soya granules , boiled potatoes, or paneer for a different texture.
You can replace black chickpeas with soya granules , boiled potatoes, or paneer for a different texture.
Freezing them in the fridge allows them to retain the texture and avoid breaking
Sure thing! Shaped kababs can be frozen for up to a month and air fried as needed.
Conclusion: Chilling the shaped kebabs before air frying helps them stay on the skewers. Serve them hot, when the outside is browned and the centre is heated through.
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