Vegetable Seekh Kebabs - cooking recipe

Ingredients

1 . 2 no potato
2 . 0 . 50 cup carrots, finely chopped
3 . 1 cup cabbage, finely chopped
4 . 0 . 50 cup sweet peas
5 . 0 . 50 cup onions, finely chopped
6 . 1 tsp ginger-garlic paste
7 . 1 . 50 tsp salt (to taste)
8 . 1 tsp red chili powder
9 . 1 tsp coriander powder
10 . 1 tsp lemon juice
11 . 1 tsp garam masala
12 . 2 tbsp besan flour (Chickpea)
13 . 0 . 50 cup breadcrumbs
14 . 5 no bamboo skewers

Preparation

Soak the bamboo skewers in water for 30 minutes.
Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate spread the bread crumbs and keep it ready.
Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil.
In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft.
Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
Add finely chopped carrot, cabbage and cook until the vegetables become tender.
Roast the besan flour separately for a couple of minutes over a medium heat until the besan flour loses its raw smell.
Combine boiled and mashed potatoes, sweet peas, cooked vegetables, roasted besan flour, lemon juice, salt, red chili powder, coriander powder, garam masala and mix well.
Divide into small portions and mold the veggies mixture around the bamboo skewers evenly.
Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab.
Spray the cooking oil on the kebabs and bake in a pre-heated 400 degrees oven for 20 minutes and turn the kebabs to the other side, spray cooking oil and bake for another 20 minutes.
Turn on the broil mode and broil the kebabs for another 2 minutes. Serve the vegetable kebabs with ketchup or with any of your favorite sides.