Air fryer veg seekh kebab recipe
Learn how to make Veg Seekh Kabab in an Airfryer with this easy recipe!
Servings: 4
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 (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 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.