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Despite being traditionally made with meat, vegetarian kebabs have become more and more popular due to their many health advantages and adaptability. These kebabs, filled with protein-packed elements, can be enjoyed as a main dish or tasty bites at any gathering or mealtime event you have planned with family or friends. They offer a solution, for those looking to up their plant-based protein consumption while still savouring flavours.
Whether it's the crispy texture of dahi kebab or the velvety richness of rajma galouti, these dishes demonstrate that vegetarian kebab options can be equally tasty and nutritious as their meaty counterparts.
Rajma Galouti Kebab
A tasty variation on classic kebabs, the Rajma Galouti Kebab is created with kidney beans (rajma). The first step in making these kebabs is to soak and boil kidney beans until they are soft. Once the beans are cooked thoroughly and mashed to a consistency mix them with chopped onions, green chillies, ginger garlic paste, and a blend of spices such as garam masala and cumin powder. They shape while cooking, form the flat patties with the ingredients, and place them in the refrigerator for around half an hour.
Kebabs can be shallow-fried in a small amount of oil until golden brown on all sides. Serve hot with yoghurt sauce or mint chutney.
Image Credit: Wikimedia Commons
Hara Bhara Kebab
These kebabs consist mainly of spinach along with peas and potatoes; they are rich in protein and packed with vitamins and minerals. Blanch Fresh spinach leaves should be in boiling water for one minute before being transferred to ice water to preserve their colour while making hara bhara kebab. After cooling, coarsely cut the spinach and mix it with the green peas, boiled potatoes, ginger paste, chopped green chillies, and spices like coriander powder and cumin. Stir everything thoroughly until a smooth consistency is reached. For extra crunch, gently dust the mixture with breadcrumbs after forming it into tiny patties.
Pan-fry the kebab, in a non-stick pan, until it's golden brown and crispy. Hara bhara kebab can be eaten with salads or chutneys as a meal or as a nutritious snack.
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Veg Seekh Kebab
Vegetarians seeking a tasty, high-protein option frequently choose Veg Seekh Kebabs. These delicious and healthy kebabs feature a mix of lentils and veggies. The first step in making vegetarian seekh kebabs is to simmer beans, bell peppers, and carrots until they are soft. Put the cooked veggies and soaked lentils (such as moong dal) in a mixing bowl and grind them into a coarse pulp.
To enhance the flavour profile of your dish incorporate chopped herbs such as mint or coriander and season the kebabs with a touch of salt and spices like cumin powder, coriander powder, and a hint of garam masala, for that finishing touch. Form the mixture onto skewers or wrap wooden skewers in cylindrical forms with your hands. Use your hands to make cylindrical forms around wooden skewers, or mould the mixture onto skewers.
Kebabs can be baked or grilled until they are cooked through and have a little sear on the outside.
Dahi Ke Kebab
The first step in making dahi ke kebab is to strain the yoghurt overnight to get rid of extra water, which will result in thick hung curd. Grated paneer (Indian cottage cheese), chopped herbs like coriander or mint, ginger-garlic paste, and spices like black pepper and cumin powder should all be combined with hanging curd in a mixing dish. Mix thoroughly until smooth. Form the mixture into discs or little patties. Before shallow-frying each burger lightly coat them with breadcrumbs. Fry them till they are brown on both sides.
Dahi kebab can be included in a bigger meal or served as an appetiser with sour chutneys.
image Credit: Wikimedia Commons
Shami Kebab
Traditionally, shami kebabs are made with minced meat, but vegans can easily substitute the meat with lentils and chickpeas. Split chickpeas, or chana dal, should be soaked in water for a few hours before being cooked till soft for shami kebab. After cooking the lentils (dal) strain them. Combine them with ingredients, like chillies, cumin seeds, coriander powder, and a mixture of ginger and garlic to create a slightly coarse paste. Add finely chopped onions for texture and flavour. After forming flat patties, shallow-fry them in oil until both sides are crispy.
Image Credit: Wikimedia Commons
