Vegan Seekh Kebab
Experience the irresistible flavors of a plant-based twist on a classic with this Vegan Seekh Kebab recipe! Crafted from protein-rich red lentils and subtly spiced with aromatic cumin, coriander, garam masala, and a hint of red chili, these kebabs deliver a satisfying blend of taste and texture. Grated carrots, onions, fresh ginger, and green chili add a burst of freshness, while chickpea flour binds the mixture into perfect kebab shapes, easily cooked on a stovetop to a golden-brown perfection. Ideal as an appetizer, snack, or main course, these vegan kebabs are both wholesome and flavorful, making them a perfect addition to any meal. Serve hot with your favorite chutney or dipping sauce for an authentic and delicious experience.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 cups Water
- 1 medium, finely chopped Onion
- 1 medium, grated Carrot
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 finely chopped Green chili
- 2 tablespoons, finely chopped Coriander leaves
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 cup Chickpea flour
- 2 tablespoons Oil
Instructions
Rinse the red lentils thoroughly and soak them in 2 cups of water for 20 minutes.
Drain the soaked lentils and transfer them to a blender. Blend into a coarse paste. Do not add any water while blending.
In a large mixing bowl, combine the lentil paste with finely chopped onion, grated carrot, minced garlic, grated ginger, chopped green chili, and coriander leaves.
Mix in cumin powder, coriander powder, garam masala, red chili powder, and salt.
Add chickpea flour to the mixture and combine thoroughly. The mixture should hold together when shaped. If it feels too wet, add a little more chickpea flour.
Divide the mixture into equal portions and shape each portion around a skewer to form cylindrical kebabs.
Heat oil in a non-stick pan over medium heat. Place the kebabs in the pan, ensuring they are not crowded.
Cook the kebabs, turning occasionally, until they are evenly golden brown and cooked through, about 10-12 minutes.
Remove the kebabs from the pan and serve hot with your choice of chutney or dipping sauce.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 21.3 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3136 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
