Restaurant

Vegan Seekh Kabab, the stuff of plant-based barbecue dreams.

Rich, melt in your mouth kababs with the sensational flavours of Pakistani barbecue minus the meat.

I keep a batch in the freezer and pull a couple out for a number of fabulous meals.

Desi Meals That You Can Make With Vegan Seekh Kababs:

+ served as part of a desi vegetarian lunch or dinner spread

+ rolled inside a naan or paratha with chutney & salad for a delicious street style roll

+ the same kabab mixture shaped into small patties to make desi style sliders

I’ve kept this Vegan Seekh Kabab recipe pretty straightforward with a simple base of channa daal and potatoes plus other basic spices and readily available ingredients.

One can be totally flexible with the recipe and additions such as very finely chopped veggies like carrots, peas, french beans, mushrooms etc may be added for extra flavour, texture & nutrients.

Zeera Naan, Tandoori Roti & Pudina Lachha Paratha. Homemade. Vegan.

Hydrated soya mince or soya granules may also be added for more of a meatier texture.

Next time you hear someone woefully bemoan “Kya banaoon?” because they have a vegetarian or vegan guest coming for a meal (obviously when it’s safe to socialise and have folks over post-pandemic), please direct them to this recipe. About time us non-meat eaters got treated to crazy good daawat food other than the ubiquitous Daal Maash, Mixed Sabzi & Paalak Paneer, fabulous though they are.

Use this recipe as a guide, make it your own and feel free to add an ingredient or lessen any spice etc depending upon your personal preference.

The one step that I would advise you not to change or skip is the “smoking” part of the recipe. It is essential if you want your Vegan Seekh Kabab to be infused with the signature charred smokiness that is the hallmark of desi barbecue.

VEGAN SEEKH KABAB

Rich, melt-in-your-mouth Vegan Seekh Kabab with the sensational flavours of Pakistani barbecue minus the meat. The stuff of plant-based barbecue dreams!

INGREDIENTS

• 2 medium potatoes, boiled, peeled & mashed/grated
• 1/2 cup channa daal, soaked 1 hour & boiled till soft but firm & not mushy
• 1/2 – 1 cup very finely chopped firm mixed vegetables (optional)
• 1/4 cup hydrated soya mince or granules (optional)
• 1 medium onion
• 2 tablespoons tandoori masala (homemade or your favourite brand)
• 2 tablespoons oil
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 2 tablespoons dry roasted gram flour (besan) plus extra
• 1/2 teaspoon garam masala
• 4-6 green chillies, finely chopped
• Handful fresh coriander (leaves & stalks), finely chopped
• Salt

METHOD

1. Grind cold boiled channa daal as finely as possible in your food processor & place in a mixing bowl with the cold mashed potato.
2. Heat oil and fry sliced onion till golden. Remove from pan onto kitchen paper, cool & crush well.
3. Heat the same oil in the same pan & sauté grated ginger & garlic until fragrant then add tandoori masala (add extra veggies & soya mince or granules at this point, if using), stir 5-10 seconds  & take the pan off the heat.
4. Pour onto the ground daal & potatoes.
5. Add crushed fried onion, roasted besan & garam masala. Mix well.
6. Taste & check if it needs more salt or seasoning.
7. Cover & chill 10 minutes.
8. Then stir in coriander & chillies, form into mini kababs (the ones in the photos are about 4” long) on a flat seekh, skewer, cocktail stick or the thick end of  a chopstick like I did.
9. Make slight indents on the surface with the tips of your finger & thumb for a bit of a textured look, if wished.
10. A little extra besan can be added if the mixture seems loose & not firm enough.
11. Place kababs on a flat tray lined with plastic wrap & chill at least 1/2 an hour.
12. Deep fry in hot oil until golden brown.
13. Alternatively, the kababs can be shallow fried, baked, grilled or air-fried.
14. To smoke, place a square of aluminium foil in the centre of a heatproof pan or frying pan with a lid and arrange the kababs around it.
15. Place a small piece of charcoal directly into the flame of a lit stove/gas burner. Balance & carefully keep turning with metal tongs until lit in places.
16. Using your metal tongs, carefully place the lit piece of coal on the aluminium square & pour a teaspoon or so of oil on top.
17. As soon as the oil smokes, cover immediately & let sit undisturbed for 15-20 minutes.
18. The cooled kababs can be frozen at this stage. Flash deep fry frozen direct from the freezer.
19. If kababs are firm enough, you can hold them over a lit gas burner/stove with t0ngs, turning frequently & quickly until charred in places.
20. Serve Vegan Seekh Kabab with naan, roti or parathay plus chutneys, plant based raita & a crisp salad.