Yesterday Sam’s parents left for Indian after staying with us for couple of months. All of us are missing them especially G. It’s just that the house feels so empty and every single thing reminds me of them. I am sure we will be fine in a few days but it does feel a little lonely now. It’s hard to live so away from family. And as much as I appreciate living the life that we live here but I can’t help imagine how our lives would be living close to family. We had gone back to India for 18 months couple of years back. And it was nice even though I was not in my home town. An hour long flight home was definitely better than the 30 hour ordeal we have to go through now.
These kebabs were made by me sometime back when my in-laws were here. My father-in-law is especially fond of vegetarian snacks. And I would do something savory on days I got home early from work to go with our evening tea. I came across this recipe while I was looking through Tarla Dalal’s You Tube channel.I could not help but try my hand at this vegetarian variant of this classic kebab. I would not say these are quick and easy but they are definitely gorgeous and perfect to entertain with. In fact, I kept aside a couple of them and made little burgers for my daughter’s lunch box the next day. And G loved them too.
Shikhampuri Kebab Recipe
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
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Try out this Hyderabad Chicken Kebabs at Home. Cook Veggie Shikhampuri Kebab Recipe at Home and make the party lasts.
Ingredients
- Boiled Potato – 2 medium
- Mixed Veggies – 1 cup ( I use the frozen peas, carrot and green beans)
- Paneer – 1/2 cup, crumbled
- Khoya – 1/4 cup, crumbled
- Onion – 1/2 cup, finely chopped
- Ginger- Garlic paste – 2 tsp
- Coriander powder-1 tsp
- Cumin powder- 1 tsp
- Chili powder- 1 tsp
- Whole Cumin Seeds/Jeera – 1 tsp
- Garam Masala- 1 tsp
- Cilantro – 3 tbsp, finely chopped
- Mint Leaves – 3 tbsp, finely chopped
- Salt- To taste
- Sugar- To taste
- Oil – 4 tbsp
- Corn Flour – 2 tbsp
- Water – 1/4 cup
Instructions
- Mash boiled potatoes and set aside.
- Microwave mixed veggies for 4-5 minutes before putting in a food processor. Empty the mixed veggies in the potato.
- Put in all the spices and herbs at this point and mix well.
- In a frying pan, add a tsp of oil and let it heat up.
- Add jeera to the oil and let it crackle up.
- Add the ginger-garlic paste and fry till golden.
- Add the onion and fry till it’s a translucent pink.
- Pour this mixture in the bowl containing the potato and mixed veggies. Mix well.
- Divide the mixture into 6 portions.
- In a smaller bowl, take the crumbled paneer and khoya. Add salt and sugar to taste and mix well.
- Take a portion of the potato-veggie mixture and flatten it out.
- Add a teaspoon of the paneer-khoya mixture in the middle and stuff the kebab. Repeat for all 6 of them.
- In another bowl, add the corn flour and water. Mix well.
- Dip the kebabs in the corn flour mixture and shallow fry in a frying pan using the rest of the oil.
- Make sure that the kebabs are browned well on both sides.
- Serve hot with green chutney.
Nutrition
- Serving Size: 6
- Calories: 266
- Sugar: 1
- Sodium: 96
- Fat: 11
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 37
- Protein: 10
- Cholesterol: 1
Keywords: Shikhampuri Kebab Recipe
Looks delicious and good to see that you have provided nutrition facts along with the recipe. I will try once.