Veg Seekh


  • 1 medium sized potato
  • 1 medium sized carrot
  • ½ cup green peas
  • 300 gms paneer (cottage cheese)
  • 1 piece ginger
  • 2 green chillies
  • Few coriander leaves
  • 2 tsp chaat masala
  • 1 tsp dried mango powder
  • 1 tsp mango chutney (or jam)
  • 1 tsp red chilli powder
  • 2 tbsp butter
  • 3 tbsp roasted chana dal (split bengal gram) powder
  • Salt to taste
  • Oil to shallow fry
  • Mint chutney and onion rings (to serve)


  1. Boil, cool, peel and mash the potato.
  2. Boil and mash the carrot.
  3. Boil and mash the green peas.
  4. Grate the paneer.
  5. Peel, wash and grind ginger into a paste.
  6. Remove the stems, wash and chop green chillies.
  7. Clean, wash and chop coriander leaves.
  8. Take potato, carrot, peas, paneer, ginger, chat masala, red chilli powder, green chillies, coriander leaves, mango chutney (or jam), roasted chana dal powder and salt to taste in a bowl.
  9. Mix well using your hands.
  10. Divide into sixteen equal portions.
  11. Take each portion and spread it around a skewer in a cylindrical shape.
  12. Heat a non stick pan, add a little oil and place the skewers on it.
  13. Cook, rotating the skewers from time to time so that the kebabs get cook evenly from all sides, to a golden brown colour.

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