A delectable and wholesome vegetarian alternative to the beloved street food seekh kebab is the Veg Seekh Kabab. Typically prepared in a clay oven or grill pan, this simple recipe achieves a perfectly crispy texture using an air fryer. These flavorful and nutritious kebabs are packed with black chickpeas,potato and aromatic spices. And the highlight? Air-frying them to golden perfection uses minimal oil, so they’re a guilt-free treat. Serve them with green chutney, coriander chutney, or a yogurt dip for a mouthwatering experience.
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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.
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 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon garam masala, ½ tablespoon dried mint leaves, ½ tablespoon paprika, ½ tablespoon 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 tablespoon oil for brushing
Step 3: Air Frying
- Preheat the air fryer to 185°C (360°F) for 5 minutes.
- Preheat the air fryer to 185°C. 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 tablespoon 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.
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: Protein rich vegan seekh kebab is a delicious snack for bento boxes. Easy starter for parties too.
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