Veg Kabab Recipe, How to make Kebab Recipe (2 Ways)

Veg kabab recipe with step by step photos – delicious baked and fried mix veggie kabab. They make for a good party snack or starter dish. Gluten-free and Vegan.

Veg kabab is a tasty vegetarian starter recipe that can be made for a Diwali lunch or dinner menu.

Veg kabab has been a recipe which I should have posted earlier. But better late than never. Usually, I prepare kabab in a similar way I make Veg Cutlet. So I did not add the recipe, as its a similar recipe but with a different method of cooking. Veg cutlets are shallow fried and kabab are baked.

But I tried a completely different way of making veg kebabs and the recipe was a success. So made it again and took pics. No boiled potatoes or boiled veggies are added in this one. The whole kebab mixture is made of raw minced veggies. Very easy to prepare.

You can bake them as well as pan fry. Baked ones are definitely healthier, but even the pan fried ones are healthy as we are not shallow frying or deep frying. Plus you can add less or more oil as per your requirements while frying.

I have explained the method for pan frying in the recipe. So that if you do not have an oven, you can still make these veg kebab. The pan fried kabab do taste better than the baked ones as they are more moist and have a nice soft texture.

While preparing any veggie base dish, it does take time to grate or mince them. I have used a food chopper to mince the veggies.

You can also use your mixer-grinder and use the pulse option while grinding to mince the veggies. Scrape after a few pulses and then again pulse to get an even mince in the veggies. Or you can use a food chopper or a food processor to mince the veggies.

The best part of this kabab recipe, you can use any veggie you want. The taste of the veg kebab will largely depend on the veggies you have used. I have used a mix of carrots, cauliflower, mushrooms, potatoes, green peas and onions. Its a good recipe to use leftover veggies.

Besan or gram flour is added to bind the minced veggies. Depending on the moisture content in the besan, you can add less or more of it.

Few more kebab recipes on blog are

1. Veg shammi kabab
2. Hara bhara kabab
3. Corn kebab
4. Dahi kabab

Serve veg kabab with mint chutney, coriander chutney or tomato ketchup. You can also serve some sliced onions and lemon wedges as an accompaniment.

These veg kebab are kid friendly too. So you can even wrap them in thin chapatis. Dot with mayo or mint coriander chutney or ketchup or grated cheese or paneer and serve as a kebab kathi roll. If you want you can also add some dry fruits.

How to make Veg Kabab Recipe

• Preparing veg kabab mixture

1. Rinse the veggies very well in fresh water. Then dice or quarter the veggies. Take all of them in a food processor or food chopper or in a mixer or grinder jar. Also add mint and coriander leaves.

2. Make a fine mince of the veggies. If using a mixer or grinder jar, then use the pulse option for a few seconds or run the mixer for a few seconds.

Then scrape the sides and again run the mixer for a few seconds. Again scrape and run the mixer for a few seconds, till the veggies are minced very well. Do not make a paste.

3. Take the finely minced veggies in a mixing bowl or pan.

4. Add ½ teaspoon ginger-garlic paste.

5. Add the following spice powders – ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder. Mix very well and keep aside.

Kindly note that you can vary the amount of spices as per your taste preferences.

6. Then heat a small pan and add 10 tablespoons besan (gram flour) in it.

7. On a low heat, stirring often roast the besan.

8. Roast the besan till its color changes and it gives a good aroma.

9. Add the roasted besan to the minced veggie mixture.

10. Season with salt according to taste.

11. Mix very well. The kebab mixture is soft and light and not at all heavy.

12. Now take a small portion of the mixture and shape into a ball. If the mixture falls apart while shaping, then some more roasted besan needs to be added.

Depending on the type of veggies used and their moisture content, you may need to add less or more besan.

13. Flatten each ball and place them in a greased baking tray. Grease the tray very well with some oil.

Method 1 – baking veg kabab

14. Place the baking tray in a preheated oven at 180 degrees celsius. Preheat the oven for 15 minutes at 180 degrees celsius, before you place the veg kebab in it.

15. Once the veg kabab are half baked, then remove the tray from the oven. Brush the top of the kabab with some oil.

16. Keep the tray back in the oven and continue to bake till they are golden and slightly crisp.

17. Baking time varies from oven to oven. In the oven which I have, it took 35 minutes to bake. So consider an average time of 20 to 35 minutes for baking. Wait for 1 to 2 minutes and then gently remove the veg kebab with a spatula.

Method 2 – frying veg kabab

18. Heat 2 to 3 tablespoons of oil in a pan. Place the veg kebabs in the pan.

19. Pan fry them on a low to medium heat. When one side is golden and browned, gently turn over and fry the second side. Flip once or twice and fry till the veg kebab are golden and crisp. Add more oil if required while frying.

20. Place the kebab on kitchen paper towels to absorb extra oil. In the same way, fry the remaining kabab in batches.

21. Serve veg kabab hot or warm with mint chutney, mint raita or tomato ketchup or any chutney of your choice.

If you are looking for more Snacks recipes then you may like:

• Veg bonda
• Cheese balls
• Vegetable pakora

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Veg Kabab Recipe post from the blog archives first published in October 2016 has been updated and republished on January 2023.