Homemade hi protein Vegan Seekh Kebabs, a blend of vegan ingredients with variety of spices are healthy and delicious. A nutritious low carb meal that keeps you light all day.
Equipment
- pan
- oven
Ingredients
- 2 cups Soya flakes
- 1 cup Bengal Gram
- 3 Green chillies
- 1 inch Ginger minced
- 4-5 cloves Garlic
- 1 tsp Black pepper powder
- ½ tsp Green cardamom powder
- 1 tsp Dry coriander seeds:
- 3 Kashmiri Red chillies
- 1 tsp Cumin seeds
- ½ tsp Cinnamon powder
- 2 tbsp Olive oil
- 1 tbsp Corn flour
- 2 tbsp Roasted chickpea powder
- 2 tbsp lemon juice
- Salt to taste
- 5-6 Wooden skewers to bind
Instructions
- Soak the Soya flakes and Bengal gram in different containers for about an hour.
- Squeeze and drain the soya flakes and keep aside. Drain bengal gram and keep aside.
- Heat olive oil in a frying pan and add all the above dry spices, when the spices begin to crackle add the minced ginger, garlic and chilli, saute for few minutes.
- Add bengal gram and soya, some salt, cover and cook until done. It will take around 5-10 mins.
- Now remove from heat and let it cool.
- Grind it to form a crude mixture, you can add some water if required.
- Now add the roasted chickpea powder and corn flour for binding in the mixture, add lemon juice and mix properly.
- Preheat the oven at 220˚C
- Meanwhile bind the mixture over the skewers, ensure to stick little amounts so that the skewers can afford the weight and it’s easy to flip them.
- Brush some olive oil above all the kebabs and place over the grill of the oven.
- Increase the temperature to 240˚C and bake for about 20-25 minutes, flip and brush some oil in between too if it looks dry.
- Serve hot with your favourite chutney and enjoy.