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
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:
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Veg Kabab Recipe, How to make Kebab Recipe (2 Ways)
- 90 grams potatoes or 1 medium potato
- 60 grams cauliflower about ¾ cup chopped cauliflower florets or 9 to 10 gobi florets
- 65 grams carrots or 1 small to medium carrot
- 70 grams white button mushrooms or 6 to 7 button mushrooms
- 60 grams onion or 1 medium onion
- ¼ cup green peas, fresh or frozen
- 14 to 15 fresh mint leaves
- 2 tablespoons chopped coriander leaves
- ½ teaspoon Ginger Garlic Paste
- 10 tablespoons besan or gram flour
- salt as required
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon Garam Masala
preparing minced veggies for kabab
- Rinse and 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.
- 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.
preparing veg kabab mixture
- Take the minced veggies in a mixing bowl or pan.
- Add ginger-garlic paste. Also add all the spices powders.
- Mix very well and keep aside.
- Then heat a small pan and add 10 tablespoons besan in it.
- On a low flame, stirring often roast the besan.
- Roast the besan till its color changes and it gives a good aroma.
- Add the roasted besan to the minced veggie mixture.
- Season with salt.
- Mix very well. The kebab mixture is light and not heavy.
- Now take a small portion of the veg kebab 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.
- Flatten each ball and place them in a greased baking tray. Grease the tray very well with some oil.
method 1 – baking veg kabab
- 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 kebab in it.
- Once the veg kebab are half baked, then remove the tray from the oven. Brush the top of the kebab with some oil.
- Keep the tray back in the oven and continue to bake till the veg kabab are golden and slightly crisp.
- Baking time varies from oven to oven. So consider an average time of 20 to 35 minutes for baking. Wait for 1 to 2 minutes and then gently remove the kebab with a spatula.
method 2 – frying veg kabab
- Heat 2 to 3 tablespoons oil in a pan. You can use any neutral flavored oil. Place the kebabs in the pan.
- Pan fry the veg kabab on a low to medium flame.
- When one side is golden and browned, gently turn over and fry the second side. Flip once or twice and fry till the kebab are golden and crisp.
- Place them on kitchen paper towels. In the same way, fry the remaining kebab in batches.
- Serve mix veg kabab hot or warm with mint chutney, mint raita or tomato ketchup.
- This recipe can be easily doubled or tripled.
- You can add more or less spices as per your requirements.
- You can use veggies like potatoes, cauliflower, broccoli, green peas, sweet corn, carrots, french beans etc.
- Don’t use vegetables which have a lot of water like gourds, squashes etc.
This Veg Kabab Recipe post from the blog archives first published in October 2016 has been updated and republished on January 2023.
Comments are closed.
Thanks for sharing this recipe.
I really love ur recepies.you make them so simple and easy.I always try Something new and your recepies are simply superb.keep doing good work.really appreciate you.stay blessed.
thanks a lot shailaja. felt nice to read your comment. i wish you all the best in your life.
Just made this recipe and it came out so well. I have been following your recipes from couple of years now and I can say it proudly that all the cooking I know is because of your recipes. You’re the best Ma’am.
thanks a lot chandan for this wonderful feedback on veg kabab and other recipes as well. all the best.
Dassana, amazingr recipe! Was a hit at our recent dinner party. I was wondering if we can make a big batch and freeze the kababs; take out just in time to fry?
sana, you can make a big batch and freeze these.
Dasanna , Can I use almond flour instead of Besan ?
preethi, in this recipe you can use almond flour.
I tried ur mushroom roast recipe and it was yum…can we store the kebab mixture in fridge and bake when required…if so also pls tell how long it can be stored…thanks 🙂
thanks jayanthi. you can store kebab mixture in the fridge and bake when required. just 1 or 2 days.
can i use breadcrumbs instead of besan?
yes you can use breadcrumbs.
i find adding oats powder also useful for binding. another thing that can bring in a holistic touch is adding pre cooked or left over rice
right divya. one can always choose any ingredient that is easily available at home.
Looks so delicious.
Do we need to flip the kababs in the oven, if yes then when? I do not have a OTG , I use microwave oven.
neha, no need to flip the kebabs. i did not flip them. if you have convection option in the microwave oven, then you can use it to to bake the kababs. just keep a check on time.
Hi dassana Ji,how come there is no sambar rice recipe in our blog old do post it ASAP . Thank you for our efforts it’s a life saver☺☺☺
thanks. have taken the recipe request and will add it in some time.
okay. Thanks for the reply.
I have one question!☺In many old recipes of your blog,ingredients & recipe steps are in a box format.Now a days whatever recipe notifications i get comes without that format.That format was nice.
yashwin, now you will see all of them in box format. a few days back we were working on the recipe card and thus in some recipes the recipe card was disabled and hence there was no box format.