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vegan kebab

vegan kebab

Rajesh Padmanabhan
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Entree, Side Dish


  • 3 cups  Frozen or Fresh Mixed Vegetables (peas, carrots, beans and cauliflower). If you are using fresh vegetables, blanch them for 2 minutes in boiling water.
  • 1 tbsp  ginger-garlic paste
  • 3 tbsp gram flour/besan (dry roasted on medium flame)
  • 3 potatoes (boiled and mashed)
  • 3 tbsp  bread crumbs
  • 1 tsp masala powder
  • 1 tsp  red chili powder
  • A pinch of salt


  •  1) Firstly, allow the frozen vegetables to thaw. Once done, crush them. Take a pan; add the crushed vegetables,     ginger–garlic paste and dry cook until the moisture has reduced. Do not overcook them. Take it off the flame and allow it to cool.
  • 2) Next, add the mashed potatoes, roasted breadcrumbs, and besan/gram flour.
  • 3) Add masala powder, chili powder, salt and give it a good mix. Mix the ingredients enough to get a good holding consistency and not soggy/crumbly. If it becomes soggy add more breadcrumbs/ gram flour to get the desired consistency.
  • 4) Divide the mixture into equal parts. Roll them over skewers (as done here) or give them a shape of your choice. Ensure that they are not too big or “fat” else they will not be cooked from inside.
  • 5) Deep fry the kebabs on medium/high heat till it turns golden brown in color. You can also grill it in the oven, barbecue them or cook them on charcoal grills.
  • 6) Serve them hot with green chutney, sliced onion, and lemon.


Enjoy the kebabs! They're incredibly delicious and you can also serve these kebabs at big parties