Veg kabab is a deliciously versatile dish reflecting the colourful textures and flavours of vegetables in Indian cuisine. That savoury kebab is usually made of a mix of grated or minced vegetables, especially potatoes, carrots, peas, and bell peppers with aromatic spices and herbs-a delightful flavour medley at every mouthful. To make veg kababs, vegetables that are fresh and in season are the base. savour this delicious veg kabab recipe tonight! Generally boiled and mashed or very finely chopped, they combine with the spices cumin, coriander, garam masala, and chili powder, plus herbs such as cilantro and mint for freshness. Here's a tasty recipe of veg kabab. A binding agent is added, usually breadcrumbs or besan, to hold the mixture together when it's being cooked. The mixture is then molded into small patties or skewers and can either be shallow-fried or grilled. The kababs grilled have a smoky flavour, while the kababs that are fried contain a crunchy outside in sharp contrast to the soft inner texture. Served piping hot, tangy mint chutney or sweet tamarind sauce accompany veg kababs as the ultimate appetizer and snack, truly ideal for any party, get-together, or even casual dining. After all, an ultimate snack for parties or get-togethers, veg kababs enjoy a significant fan following among both vegetarian and non-vegetarian foodies. Richly flavoured with cheese or nuts, the variations would make it an even richer dish. Whether having them alone or with other dishes, the veg kababs are a fantastic option that has been deeply inspired by the Indian street food culture.

• 1 potatoes
• 3/4 cup cauliflower
• 1 carrots
• 6-7 white button mushrooms
• 1 onion
• 1/4 cup green peas
• 14 - 15 fresh mint leaves
• 2 tbsp coriander leaves
• 1/2 tsp ginger garlic paste
• 10 tbsp besan
• Salt
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala

• Best of all, veg kababs are fabulous. You may be able to have them as a snack or appetizer, but they're most amazing at barbecues as well as other types of outdoor events. Provided you have fresh vegetables and herbs, these kababs will turn out delectable and full of colour as well as texture, so you could make them look vibrant and appetizing based on the preference of the consumer.
• Start gathering these ingredients: 90 gms of potatoes-about one medium; 60 gms of cauliflower-ro.
• roughly three-quarters of a cup of chopped florets; 65 gms of carrots, or one small to medium carrot; 70 gms of white button mushrooms, that is six or seven; and 60 gms of onion, or one medium onion.
• You will also need a quarter cup of green peas either fresh or frozen, 14 to 15 fresh mint leaves, and two tablespoons of chopped coriander leaves. For seasoning, you will be needing half a teaspoon of ginger garlic paste, ten tablespoons of besan or gram flour, and salt as needed.
• To prepare the dish, peel off the potato chop it into little cubes, and boil it until it is tender. While cooking the potatoes, tear the cauliflower into small florets and finely dice the carrot, onion, and mushrooms.
• If you are using frozen peas, you can directly rinse them in warm water for them to thaw. After boiling the potatoes, strain and mash them in a big mixing bowl, which will be the base of your kabab mixture. These mashed potatoes will glue all the ingredients together with a smooth creamy texture.
• Now, add chopped vegetables along with mashed potatoes. Take the bowl and add cauliflower, carrots, mushrooms, and peas. Using these vegetables provides nutrition but, at the same time, also helps in creating a medley of flavours.
• Now chop the fresh mint and coriander leaves into fine pieces and add them to the mix. This would make the dish refreshing with mint and earthiness from coriander added. Add the ginger garlic paste for a punch to the flavour profile.
• It is a constant additive in most Indian dishes, adding a warm aromatic quality that makes kababs so special.
• Add all the mixed vegetables and herbs to season the mixture by sprinkling salt to taste. Again, tastes need to be balanced.
• Add in the besan. The gram flour acts as a binder by holding the kababs when fried. Now mix everything very well so that all of the ingredients are properly mixed. The consistency must be suitable so that you can easily make small patties or kebabs without them breaking apart.
• Now is the time when your kababs must be shaped. Take a handful of this mixture, and shape it into small rounded patties or kebabs, the size of your palm. If you feel that the mixture feels too loose, then add just a little bit more besan to bind it.
• Heat your non-stick skillet on medium flame and add in a couple of tablespoons of oil. Insert the kababs in the skillet after making it hot and do not fill the skillet. Cook for 4-5 minutes on each side until golden brown and crispy.
• Once cooked, take out kababs from the skillet and place them on some towels with paper to soak extra oil from them. These veg kababs are always at their best served hot, either with mint chutney or yoghurt dip alongside.
• They are an excellent starter for parties or just a delicious addition to any meal. They're not just full of flavour and satisfying but packed full of goodness so this recipe should be an excellent idea for vegetarians as well as health-conscious eaters.
• Savour the crispy exterior and the soft, savoury inside of these veg kababs by trying out this delicious recipe today.