Veg Kabab



1 medium potato

2-3 beans

1/2 carrot

1 small onion

1/4 cup peas, fresh or frozen

2 tbsp mint leaves

2 tbsp coriander leaves, chopped

1/2 tsp ginger-garlic paste

10-12 tbsp gram flour/besan

Salt as required

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala


1. Firstly, rinse and dice the veggies. You can take any veggies of your choice. For instance, I have taken potato, carrot, beans, onion and peas. You can even add mushrooms, corn and cauliflower. 

2. Take all the diced veggies in food processor or a grinder. Further add in the mint and coriander leaves. Make a fine mince of the veggies. 

3. If you are using a grinder, then use the pulse for a few seconds. Further scrape the sides and again pulse the grinder for a few seconds. Repeat the process till the veggies are finely minced. Make sure that you do not pulse them too much or else you'll get a paste. 

4. Now, take the minced veggies in a large mixing bowl. Add the ginger-garlic paste, turmeric powder, red chilli powder, garam masala and salt. Mix them well and keep aside. 

5. Now, heat a pan and on a low flame roast the besan stirring continuously till it changes its color and gives a nice aroma. 

6. Further add the roasted besan to the veggie mixture. Mix them well. Depending on the type of veggies used and the moisture present in them, you may need to add less or more besan to the veggie mixture. 

7. Now, take a small portion of the mixture and roll them to a ball. Flatten each ball and place them in a greased baking tray. 

8. Preheat the oven at 180 degree Celsius for 15 mins. Then, place the baking tray in the oven and bake the kababs at 180 degree Celsius for 15 mins. 

9. Once the kababs are half baked, take the baking tray out from the oven and brush the top of the kababs with little oil. Keep the baking tray back in the oven and continue to bake till the veg kababs are golden and slightly crisp. 

10. Alternatively, you can also pan fry the kababs in low-medium flame until golden and crisp. 

11. Finally, serve warm veg kabab with coriander chutney or tomato ketchup.