Veg Seekh Kebab

Veg Seekh Kebab, moong dal binds the mixed vegetables and spices, it is then pressed on skewers and grilled.

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Traditionally seekh kebabs are made with mince meat that has been seasoned and pressed onto a tandoor stick before being lowered into the hot tandoor that makes it a perfect golden brown. Seekh kebabs are very rich and have been a favorite with royal families of India for centuries. Today seekh kebabs are no longer limited to the non-vegetarians menu. Made with grated boiled potatoes, carrots peas and dal this mouth-watering kebab will leave every one licking their finger tips. Since most of us do not have a tandoor available at home this recipe uses the grill or a charcoal barbeque to cook the kebabs. Enjoy these kebabs with fresh Hari Chutney.

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Veg Seekh Kebab recipe - How to make Veg Seekh Kebab

Preparation Time:    Cooking Time:    Total Time:     12Makes 12 kebabs.
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    Main Procedure
  1. Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.
  2. Combine the cooked dal with all the remaining ingredients, except the oil, and mix well.
  3. Divide the mixture into 12 equal portions.
  4. Using a thick seekh (metal skewer), press each portion of the dal mixture on it using your fingers to make a 100 mm. (4") long kebab.
  5. Brush each kebab very lightly with a little oil.
  6. Cook the kebabs over a grill or over a charcoal barbeque till they are evenly browned (approx. 3 to 4 minutes).
  7. Serve hot with hari chutney.


Anardane Te Phudine ki Chutney 
Laccha Onions ( Kebabs and Tikkis Recipes) 

Nutrient values per serving
Energy28 cal
Protein1 g
Carbohydrates3.2 g
Fiber0.5 g
Fat1.3 g
Cholesterol0 mg
Vitamin A83.6 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C1.6 mg
Folic Acid3.3 mcg
Calcium4.5 mg
Iron3.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium37.8 mg
Potassium13.6 mg
Zinc0 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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