You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Punjabi  >  Punjabi Swadisht Nashta  >  Vegetable Kebab

Vegetable Kebab


by
Appetising, cocktail-sized snack made from bottle gourd, potatoes and onions, with a generous sprinkling of piquant onion masala mixture. Serve vegetable kebabs hot, with tea or at a cocktail party, and bask in the compliments.

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD
वेजिटेबल कबाब - हिन्दी में पढ़ें (Vegetable Kebab in Hindi) 
વેજીટેબલ કબાબ - ગુજરાતી માં વાંચો (Vegetable Kebab in Gujarati) 

Added to 127 cookbooks   This recipe has been viewed 49186 times

Appetising, cocktail-sized snack made from bottle gourd, potatoes and onions, with a generous sprinkling of piquant onion masala mixture. Serve vegetable kebabs hot, with tea or at a cocktail party, and bask in the compliments.

Add your private note

Vegetable Kebab recipe - How to make Vegetable Kebab

Tags

Punjabi Swadisht NashtaVegetarain KebabsSnacks for EntertainingEvening Tea SnacksDeep FryIftar Recipes for Ramadan / Ramzan Indian Party

Preparation Time:    Cooking Time:    Total Time:     15Makes 15 kebabs (15 kebab )
Show me for kebabs

Ingredients
2 cups grated bottle gourd (doodhi / lauki)
1/4 cup grated onions
1 cup boiled , peeled and grated potatoes
3 tbsp besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
1 tsp cumin seeds (jeera)
salt to taste
oil for deep-frying

To Be Mixed Into A Onion Masala Mixture (for Serving)
1/2 cup finely chopped onions
1 tsp chilli powder
1 tsp dried mango powder (amchur)
salt to taste
Method
    Method
  1. Squeeze out all the water from the bottle gourd, combine it with all the remaining ingredients in a bowl and mix well.
  2. Divide the mixture into15 equal portions.
  3. Shape 3 portions of the mixture into a 50 mm. (2”) diameter flat round kebab.
  4. Heat the oil in a deep non-stick kadhai and deep-fry the few kebabs, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
  5. Repeat steps 3 and 4 to make 12 more kebabs in 4 more batches.
  6. Whilst the kebabs are hot, press them flat using a spoon and sprinkle a little onion masala mixture on top of each kebab.
  7. Serve immediately.

Vegetable Kebab Video by Tarla Dalal


Nutrient values per kebab
Energy60 cal
Protein0.5 g
Carbohydrates3 g
Fiber0.6 g
Fat5.1 g
Cholesterol0 mg
Vitamin A76.3 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C1.9 mg
Folic Acid3.6 mcg
Calcium5.8 mg
Iron0.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium2.4 mg
Potassium42.3 mg
Zinc0.1 mg

RECIPE SOURCE : Desi KhanaBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Vegetable Kebab
5
 on 24 Jun 17 06:00 PM


Reply
Vegetable Kebab
5
Payal Parikh 86
 on 14 Aug 14 09:22 AM


I could never imagine a recipe of kebabs with doodhi and grated onions...the masala mixture that is topped after frying is very spicy and chatpatta...
Reply