For a really long time I have been thinking of making these vegetarian kababs which my mom had learnt from her close friend. Its a recipe that requires considerable effort and may be thats why I was putting it off. Finally, when I saw the Monthly Mingle – Grill It event being organized by Live to Eat, it motivated me to try my hand at it. These vegetarian kababs are made from black chick peas. Its a long drawn process of soaking, boiling, stir frying, grinding, grilling and then finally toasting. Let me see, have I left out any cooking procedure? 
I grilled the kababs in the oven so that the outer crust gets a firm texture. Then I went on to toast it on the flame directly. I must also tell you that the end result tasted like never before. The taste of the carefully and mildly burnt sections of the kabab was so unique that now I might want to make it more often.
These kababs which are a bit dry should preferably be served with a minty, thick curd dip or a cheese dip to add to the moisture content.
This is my entry to the Monthly Mingle – Grill It Event hosted by Live to Eat. Do check out the Monthly Mingle Calender for more exciting events and round-ups.
Ingredients :
- 2 cups black chickpeas
- 1/2 teaspoon Jeera seeds
- 2 teaspoons Ginger garlic paste
- 1 Onion
- 1 teaspoon Chaat masala
- 1 teaspoon coriander powder
- Pinch of Hing or Asafetida
- 1 Green chilly
- 1 tablespoon Oil
- 1 slice of small brown bread
- 1 teaspoon of maida (all purpose flour)
- Few springs of Coriander leaves
Procedure :
- Soak chickpeas overnight.
- Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
- Drain out excess water. Heat oil. Add Jeera seeds.
- Once the seeds splutter add asafetida, slit green chilly, chopped onion and ginger garlic paste.
- Once onions appear soft add chick peas, coriander powder and salt. Mix well.
- Turn off the heat. Add chaat masala and coriander leaves. All this to cool.
- Grind this mixture in a mixie jar without adding water.
- Now mix maida, 1 teaspoon of oil and crumbled brown bread. Knead for a minute to form a smooth dough.
- Now take a skewer and wrap the chickpea dough around it. Give it an elongated shape with your hands.
- Brush oil over it. Grill it in oven for about 15 mins at 200 deg C.
- Now place skewer directly over the flame very carefully. Ensure you dont allow it to rest in one position for more than 2 seconds else it will get burnt. Careful with your fingers too.
- Your vegetarian seekh kababs are ready. Serve with sauce, chutney and salad.
nice one,..awesome click
That looks like a lot of hard work, but the end product makes it look all worthwhile!
Thanks for participating in Monthly Mingle…
That looks very yummy, Roma. Next thing on my shopping list are those skewers.
THE kebabs look yummy!
I can imagine the flavour and aroma of freshly roasted kebabs
Since i dont yet have a microwave or oven(its anyways useless coz we dont get electricity for almost 8 precious hrs evryday)I guess i can still enjoy,this mixture in shallowfried tikkis or in more sinful way…..deepfried;-)
hey thanks notyet100, sig and nidhi.
Alka, if you dont have an oven its really ok. You can place hot coal on a tawa and keep the tawa on medium flame. Now toast the skewers directly on coal, turning it frequently so it doesnt burn. This in fact is the authentic way of grilling and believe me it tastes a lot better than the oven-grilled ones.
I just love these..unfortunately neither i have a grill oven nor can i get some coal…should try it direct on the tava…nice presentation
Kabab looks awesome. Book marked.
that sounds inviting Roma! would love to have a bite of it:)
easycrafts, you can use the tawa directly. Finally for a few seconds toast it on the naked flame. Be careful of your fingers, I almost burnt mine
Nithu, do let me know how they turned out.
Mansi, wish I could send you across one seekh.
Thanks All!
wow! these look lovely. Perfect for a vegetarain barbecue and well worth the work! Thanks for joining us at the MM!
I’ve got a pretty load of veggie starter recipes now and this one gets added to my collection of must make – I ‘d tried seekh kabab’s with soya – yummy but also drier compared to say seekhs made of meat. I think its the channa – my idea (i still have to try it) is to try adding grilled & minced eggplant to the seekh mixture, maybe it’ll be more succulent.lemme try it will keep u posted.
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Very nice recipe! I have had something similar in restaurants but never tried at home! Thanks for the recipe:)