How to Make Mixed Vegetable Kebabs
Yummy, Nutrient-Dense Snack for Everyone!
Kebabs make great party appetizers that are delicious, healthy, and easy to make. I love making this snack because they are so wholesome.
Colorful and crunchy, these kebabs are made with a variety of veggies, bread crumbs, mung sprouts, and spices. Serve them with tomato sauce or green chutney.
Now let's learn how to make mixed vegetable kebabs.
- 2 medium potatoes, washed, boiled, peeled, and cubed
- 1/4 cup beetroot
- 1/4 cup cabbage
- 1/4 cup carrots
- 1/2 cup mung sprouts (moong sprouts), cooked
- 1 tablespoon ginger-garlic-green chili paste
- 2 tablespoons fresh coriander, finely chopped
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 2 pinches garam masala powder, available in Indian stores
- 2 slices bread, crumbled
- 2-3 tablespoons chickpea flour (besan powder)
- 1/2 teaspoon red chili powder
- 1/2 cup rice flour, to dust the kebabs before frying
- oil for deep-frying
- salt to taste
- 1 small onion
- Make a paste of 1/2 inch ginger, 3-4 garlic cloves, and green chili. I added cumin to this, as well, because I didn't have cumin powder. If you have cumin powder, use it directly. Set aside.
- Finely chop beetroot, carrot, onion, and cabbage. I used a vegetable chopper for this work.
- In a mixer or blender, add chopped veggies and boiled mung sprouts. Pulse once or twice just to crush them.
- In a bowl, add crushed vegetable-sprouts mix, boiled potato cubes, bread crumbs, chickpea flour, chopped coriander leaves, all the spice powders, ginger-garlic-green chili paste, and salt. Mash potatoes and mix with the other ingredients to make a pliable, firm dough. Use water if only needed.
- Divide the dough into many lemon-sized portions. Shape them like a ball. Next, make them oblong-shaped.
- Heat oil for deep-frying. Coat each of these shapes with rice flour. Rice flour makes kebabs crunchy.
- Gently slide them in medium-hot oil. Turn the kebabs once or twice for uniform frying on all sides.
- Remove them when they turn golden-brown and crispy. Place them on an absorbent paper towel.
- Repeat the same procedure to make all the kebabs.
- Yummy mixed vegetable kebabs are ready to serve! Serve them hot with tomato sauce or green chutney. Enjoy!
Tip to Make Kebabs Less Oily
If you shallow-fry the raw kebabs in a pan, they will absorb less oil. The resulting kebabs taste equally good.
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 0 g|
|Carbohydrates 7 g||2%|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|Sodium 31 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|