Vegetable kababs are a delicious snack item consisting of different vegetables, spices, and herbs, deep-fried to make them perfect delights. Simply follow my easy and customizable guide to make vegetable kababs in your home and surprise all.
KEY TAKEAWAYS
- Vegetable kababs are very easy to make. You will need simple ingredients.
- Serve hot with tomato ketchup, green chutney, mustard sauce, fresh salad, onion rings, or lemon wedges.
- Vegetable kababs taste sweet and savory, crunchy, and flavorful.
- You can try vegetable fingers, paneer kababs, lentil kababs, soybean kababs, or corn kababs for a similar taste.
I remember making vegetable kabab with my grandma for the first time at home. She smiled as we mixed all the ingredients together. When it was finally done, we both took a bite and laughed. It was so yummy! I felt happy helping her in the kitchen. She was also happy to have passed the recipe to the next generation!
How to Make Vegetable Kabab? (Step by Step Guide with Images)
Step 1: Heat oil (1 tsp).
Step 2: Put chopped garlic (1 tsp).
Step 3: Add ginger (1 tsp, finely chopped).
Step 4: Add fresh green chilies (1 tsp, finely chopped).
(Pro tip: Adjust the amount according to your taste preference).
Step 5: Stir and cook for 1 minute.
Step 6: Add green peas.
Step 7: Mix. Cook for 1 minute on a high flame.
Step 8: Add fresh beans (80 gm, very finely chopped).
Step 9: Add fresh carrots (80 gm, very finely chopped).
Step 10: Add regular table salt (½ tsp) or according to your taste.
Step 11: Mix and cook well on a high flame for 3 to 4 minutes. Transfer it to a plate when done. Keep it aside to cool down.
Step 12: In a separate bowl, grate or mash 2 potatoes of medium size (boiled and peeled).
Step 13: Grate fresh paneer (50 gm).
(Pro tip: You may skip paneer if you do not have it at home. However, adding it will enhance the taste).
Step 14: Add the cooked vegetables.
Step 15: Add fresh coriander leaves (¼ cup, very finely chopped).
Step 16: Add garam masala powder (¼ tsp).
Step 17: Add black pepper (¼ tsp, crushed).
Step 18: Add oregano (½ tsp).
Step 19: Add red chili flakes (½ tsp).
(Pro tip: If you want the kababs to be less spicy, skip this step).
Step 20: Mash and mix everything nicely.
Step 21: Tear 3 slices of bread into smaller pieces and put them in a mixer grinder.
Step 22: Grind them to make the bread crumb.
Step 23: Add half of the bread crumbs to the mixture.
Step 24: Mix nicely and make a dough. Keep it aside so that it sets properly.
Step 25: Take the remaining bread crumbs on a plate.
Step 26: Make small balls of 100 gm of mozzarella or processed cheese. Keep them on a plate.
Step 27: Take a little mixture in your hand. Press it to make it flat.
Step 28: Put one mozzarella cheese ball in it.
Step 29: Seal it nicely.
Step 30: Press it again to give the final shape to the kabab.
Step 31: Put it on the plate with bread crumbs.
Step 32: Coat it and press it nicely.
Step 33: Repeat steps 27 to 32 to make all the kababs. Keep them aside on a plate.
Step 34: Heat an adequate amount of cooking oil in a kadai on a high flame.
(Pro tip: Always fry kababs in hot oil otherwise, they will absorb excess oil).
Step 35: When hot, reduce the flame to medium and release the vegetable kababs one by one very carefully from the side of the kadai.
(Pro tip: Do not put too many kababs into the oil at a time. Batch frying will allow easy flipping and perfect frying of the kababs).
Step 36: Flip and fry for 3 to 4 minutes.
Step 37: Remove them on a strainer when golden brown.
(Pro tip: You may put them on absorbent paper to drain the excess oil).
Step 38: Your tasty homemade vegetable kababs are now ready.
Recipe Card
Vegetable Kabab
Ingredients
To make the kababs:
- 80 gm fresh beans very finely chopped
- 80 gm fresh carrots very finely chopped
- 100 gm fresh or frozen green peas boiled, coarsely ground
- 2 pieces potatoes medium size, boiled, peeled, and grated or mashed
To prepare the mixture:
- 1 tsp cooking oil
- 1 tsp garlic finely chopped
- 1 tsp ginger finely chopped
- 1 tsp fresh green chilies finely chopped
- 50 gm fresh paneer optional
- ¼ cup fresh coriander leaves very finely chopped
- ¼ tsp garam masala powder
- ¼ tsp black pepper crushed
- ½ tsp oregano
- ½ tsp red chili flakes
- ½ tsp salt
To make bread crumbs for binding and coating the kababs:
- 3 slices white bread
For the stuffing:
- 100 gm Mozzarella or processed cheese
For deep frying the vegetable kababs:
- Cooking oil An adequate amount
Instructions
- Heat oil (1 tsp).
- Put chopped garlic (1 tsp).
- Add ginger (1 tsp, finely chopped).
- Add fresh green chilies (1 tsp, finely chopped). (Pro tip: Adjust the amount according to your taste preference).
- Stir and cook for 1 minute.
- Add green peas.
- Mix. Cook for 1 minute on a high flame.
- Add fresh beans (80 gm, very finely chopped).
- Add fresh carrots (80 gm, very finely chopped).
- Add regular table salt (½ tsp) or according to your taste.
- Mix and cook well on a high flame for 3 to 4 minutes. Transfer it to a plate when done. Keep it aside to cool down.
- In a separate bowl, grate or mash 2 potatoes of medium size (boiled and peeled).
- Grate fresh paneer (50 gm). (Pro tip: You may skip paneer if you do not have it at home. However, adding it will enhance the taste).
- Add the cooked vegetables.
- Add fresh coriander leaves (¼ cup, very finely chopped).
- Add garam masala powder (¼ tsp).
- Add black pepper (¼ tsp, crushed).
- Add oregano (½ tsp).
- Add red chili flakes (½ tsp). (Pro tip: If you want the kababs to be less spicy, skip this step).
- Mash and mix everything nicely.
- Tear 3 slices of bread into smaller pieces and put them in a mixer grinder.
- Grind them to make the bread crumb.
- Add half of the bread crumbs to the mixture.
- Mix nicely and make a dough. Keep it aside so that it sets properly.
- Take the remaining bread crumbs on a plate.
- Make small balls of 100 gm of mozzarella or processed cheese. Keep them on a plate.
- Take a little mixture in your hand. Press it to make it flat.
- Put one mozzarella cheese ball in it.
- Seal it nicely.
- Press it again to give the final shape to the kabab.
- Put it on the plate with bread crumbs.
- Coat it and press it nicely.
- Repeat steps 27 to 32 to make all the kababs. Keep them aside on a plate.
- Heat an adequate amount of cooking oil in a kadai on a high flame. (Pro tip: Always fry kababs in hot oil otherwise, they will absorb excess oil).
- When hot, reduce the flame to medium and release the vegetable kababs one by one very carefully from the side of the kadai. (Pro tip: Do not put too many kababs into the oil at a time. Batch frying will allow easy flipping and perfect frying of the kababs).
- Flip and fry for 3 to 4 minutes.
- Remove them on a strainer when golden brown. (Pro tip: You may put them on absorbent paper to drain the excess oil).
- Your tasty homemade vegetable kababs are now ready.
