vegetable seekh kebab

These are very much like vegetable cutlets.  Call them the fun cousins of the cutlet family!

Traditionally a meat dish, usually lamb, which is shaped on metal skewers and then cooked in a tandoor or over charcoals, they are a very popular street food in North India and Mumbai.

Although the vegetarian versions are not sold on the street, it is often made at home and a very popular party food.  Combined with Naan, mint-cilantro chutney, raw onions and a cucumber salad, these also make a pretty filling sandwich.

Try it and the next time you have company, open your own little kebab corner!  Your friends will have a great time – trust me.

(Makes 12-14 kebabs)

2 potatoes, boiled and grated

1 cup fresh spinach leaves, chopped fine

1 1/2 cups thinly sliced cabbage

1/2 cup grated carrot

1/4 cup boiled chana dal, coarsely mashed

1/8 cup roasted cashews, roughly chopped

1/8 cup cilantro, chopped

1 1/2 tsp green chili paste

1/2 tsp crushed red pepper (like the one you get with pizza)

1 tsp garam masala or chaat masala

1 tsp cumin

1 clove garlic (optional)

1 tsp canola or any other mild oil.

1 slice whole wheat bread crumbs

chaat masala

salt to taste

Preheat the oven to 425 degrees F.

Put the cabbage, carrot, spinach and potatoes in a large mixing bowl.

Mash the chana dal with your hands or a potato masher and add to the potatoes

Add the cashews, cilantro, crushed red pepper and garam masala.

Heat the oil and add cumin seeds.  Immediately after that, add the garlic and stir for a couple of seconds until the raw smell is gone.  Add the green chili paste and add this mixture to the potatoes.

Add salt and mix.  The mixture should just hold together and make a very stiff dough.

Roll the dough into a cylinder and poke a skewer through it (You don’t have to soak the skewer).

Arrange them on an oiled cookie sheet and brush with oil.  Bake for 25 mins.

Transfer to a serving plate and sprinkle some chaat masala.  Serve with mint-cilantro chutney.

* You can substitute the cabbage with other vegetables but make sure the dough is very stiff. If it becomes soft, try adding some more breadcrumbs and a tsp or two of cornstarch.  Avoid vegetables like zucchini, mushrooms etc. that have a lot of water.

To make the breadcrumbs, put the toasted bread in a ziploc bag and roll with a rolling pin.