Veg Seekh Kebab with Cucumber-Yogurt Dressing
Veg Seekh Kebab is a delightful vegetarian adaptation of the traditional seekh kebab, enriched with the goodness of soya granules and grated vegetables. Infused with aromatic Indian spices, these kebabs are pan-fried to perfection and served with a refreshing cucumber-yogurt dressing, making a perfect appetizer or a light main course.
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Ingredients
For Seekh Kebab:
š« 2.5 cups boiled soya granules, excess water squeezed out
š„ 2 grated carrots
š§
1 finely chopped onion
šæ Approximately 1/4 cup chopped coriander
š¶ļø 1 large red chili, chopped
š§ 1 tbsp salt
š¶ļø 1 tbsp red chili powder
šæ 1 tbsp cumin powder
šæ 1 tbsp garam masala
š¶ 1 tbsp soy sauce
š¾ 4 tbsp chickpea flour
š« Oil, for cooking kebabs
For the Dressing:
š„ 1/2 cup Greek yogurt
š„ 1 grated cucumber, excess water squeezed out
šæ Small handful of freshly chopped coriander
š§ 1 tsp salt
For Serving:
š« Kulcha or similar flatbread
š Lemon for squeezing
Instructions
1- Cook Soya Granules:
- In a light green saucepan on a black induction cooktop, boil sufficient water.
- Add soya granules, cover with a matching lid, and cook until tender.
2- Prepare Vegetables:
- Finely chop red chili and onion on a metal/silver cutting board using a silver-bladed knife.
- Grate carrots using a box grater with a wooden handle.
3- Drain Soya Granules:
- Once cooked, drain the soya granules using a metal mesh strainer.
- Squeeze out all excess water thoroughly.
4- Combine Kebab Mixture:
- In a clear rectangular glass mixing bowl, combine drained soya granules, finely chopped onion, grated carrots, chopped coriander, red chili, salt, red chili powder, cumin powder, garam masala, and soy sauce.
5- Add Binder & Mix:
- Mix thoroughly by hand.
- Add chickpea flour and mix again until a cohesive, formable mixture is achieved.
6- Form Kebabs:
- Shape the mixture into cylindrical seekh kebabs.
- Place them on a white plate.
7- Cook Kebabs:
- Heat a cast-iron frying pan over high heat with a little oil.
- Place kebabs in the hot pan, turning with light green silicone-headed tongs until browned and cooked on all sides.
8- Prepare Dressing:
- Grate cucumber and squeeze out excess water into a light blue floral-design bowl.
- In an ornate silver bowl, mix Greek yogurt, grated cucumber, freshly chopped coriander, and salt with a metal spoon.
9- Warm Flatbread (Optional):
- Warm kulcha on a black non-stick grill pan until lightly marked.
10- Assemble & Serve:
- On a wooden serving plate, place warm kulcha, spread cucumber-yogurt dressing over it, and top with a veg seekh kebab.
- Garnish with finely chopped red chili and a squeeze of fresh lemon juice. Serve immediately.
Prep Time: Approximately 15-20 minutes
Cook Time: Approximately 15-20 minutes
Total Time: 30-40 minutes
Servings: 4
Calories: 255
Protein: 20g
Fat: 9g
Carbohydrates: 25g
Fiber: 8g
Equipment: Saucepan, induction cooktop, lid, spatula, cutting board, knife, strainer, mixing bowl, measuring spoons/cups, box grater, frying pan, tongs, grill pan, wooden plates, kitchen scissors, serving spoon.
Cooking Tips
- Soya Granules Preparation: Ensure all excess water is squeezed out to enable the kebab mixture to bind well.
- Cucumber Preparation: Thoroughly squeeze out excess water to avoid a watery dressing.
- Chickpea Flour (Besan): Acts as a binding agent to help maintain kebab shape.
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