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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 :

  1. Soak chickpeas overnight.
  2. Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
  3. Drain out excess water. Heat oil. Add Jeera seeds.
  4. Once the seeds splutter add asafetida, slit green chilly, chopped onion and ginger garlic paste.
  5. Once onions appear soft add chick peas, coriander powder and salt. Mix well.
  6. Turn off the heat. Add chaat masala and coriander leaves. All this to cool.
  7. Grind this mixture in a mixie jar without adding water.
  8. Now mix maida, 1 teaspoon of oil and crumbled brown bread. Knead for a minute to form a smooth dough.
  9. Now take a skewer and wrap the chickpea dough around it. Give it an elongated shape with your hands.
  10. Brush oil over it. Grill it in oven for about 15 mins at 200 deg C.
  11. 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.
  12. Your vegetarian seekh kababs are ready. Serve with sauce, chutney and salad.
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