PROTEIN RICH VEG SEEKH KEBABS

If you think vegetarian kebabs can’t be high in protein, these Protein-Rich Veg Seekh Kebabs will change your mind instantly! Made with a hearty combination of boiled rajma and chickpeas, these kebabs are naturally protein-packed and incredibly satisfying. Mashed potatoes help bind everything together while sautéed onions, ginger–garlic, and roasted gram flour add that signature kebab aroma and depth of flavour.

Shaped onto wooden skewers and grilled until beautifully golden, these veg seekh kebabs are a perfect balance of taste, texture, and nourishment. Whether you enjoy them as a snack, starter, or even a light healthy meal, they pair amazingly well with mint chutney, onion rings, and a squeeze of lemon. Easy to prepare, wholesome, and delicious — these kebabs are proof that plant-based recipes can be just as flavourful and protein-rich as any classic kebab!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 4 persons

Ingredients:

1 cup boiled rajma
1 cup boiled chickpeas
2 medium potatoes, boiled and mashed
1 medium onion, finely chopped
1 tbsp ginger–garlic paste
3 tbsp gram flour (besan)
3 tbsp oil (for sautéing + greasing)
3 tbsp coriander leaves, chopped
2 tsp kebab masala
1 tsp roasted cumin powder
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp aamchur powder
Salt to taste

Method:

1. Prepare the Protein Base

Add boiled rajma and boiled chickpeas to a chopper or mixer.

Grind coarsely (do not make a paste).

2. Prepare the Flavour Base

Heat 2 tsp oil in a pan.

Add chopped onion and sauté until soft.

Add ginger–garlic paste and cook for a minute.

Add gram flour (besan) and roast for 1–2 minutes until fragrant.

Let this mixture cool.

3. Prepare the Kebab Mixture

In a mixing bowl, add:
✔ Coarsely ground rajma–chickpea mixture
✔ Mashed potatoes
✔ Sautéed onion–besan mixture
✔ Chopped coriander
✔ All the spices
Mix well to form a smooth, non-sticky dough.

If it feels too soft, add 1–2 tbsp more besan.

4. Shape the Seekh Kebabs

Lightly grease your hands.

Take a wooden skewer and press portions of the mixture around it, shaping into long seekh kebabs.

5. Grill the Kebabs

Heat a grill pan and grease lightly with oil.

Place the kebabs and cook on medium flame.

Rotate and cook evenly until all sides turn golden and lightly crisp.

6. Serve

Serve hot with onion rings, lemon wedges, and green chutney.

Optional Add-ons

Add finely chopped mint for freshness.

Brush with ghee before serving for a richer flavour.

Add some smoked coal flavour (dhungar) for an authentic kebab aroma.