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Veg Kabab, step by step on video
See how to sauté the vegetables, the right consistency for the coating batter, and how to dip, coat and shallow fry the kababs.
8:52 · Recipe video · Cooking with Siddhi
Veg Kabab is an easy, crispy vegetarian starter. Carrot, capsicum, onion and peas are sautéed with ginger-garlic paste and spices, mixed with mashed potato, semolina and rice flour, then shaped, dipped in a smooth maida and cornflour batter, coated in bread crumbs and shallow fried until golden.
Follow the recipe step by step and they turn out crisp outside and soft inside, perfect for parties and festive menus.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these veg kababs
- Crunchy crumb coat: a dip in batter and a roll in bread crumbs gives a crisp shell.
- Full of vegetables: potato, peas, carrot, capsicum, onion and coriander.
- Shallow fried: cooked in a pan, not deep fried.
- Great for parties: an easy starter that everyone enjoys.
Ingredient notes
- Sautéed vegetables: cooking the carrot, capsicum and onion first with ginger-garlic paste brings out their flavour.
- Semolina and rice flour: they bind the potato mixture.
- Maida and cornflour batter: make it smooth and lump-free, with 1 tsp oil mixed in, so the bread crumbs stick.
- Oil: 2 tbsp is for sautéing the vegetables, and 1 tsp of it goes into the batter. You need extra oil for shallow frying.
Veg Kabab Recipe
Crispy kababs of mashed potato, peas, carrot, capsicum and onion, dipped in batter, coated in bread crumbs and shallow fried. An easy vegetarian party starter.
Ingredients
- 3 medium potatoes, boiled and mashed
- 1/4 cup carrot, finely chopped
- 1 medium onion, finely chopped
- 1 medium capsicum, finely chopped
- 1/2 cup coriander, finely chopped
- 1/2 cup peas, boiled
- 3 tbsp all-purpose flour (maida)
- 3 tbsp cornflour
- 1 cup bread crumbs
- 2 tbsp semolina (sooji)
- 2 tbsp rice flour
- 1/4 tsp turmeric powder
- 3 green chillies, finely chopped
- 2 tbsp oil to sauté the vegetables (1 tsp of it for the batter)
- 1 tsp roasted cumin powder
- 1 tsp garam masala
- 1 tsp red chilli powder
- 1/2 tbsp chaat masala
- 1/2 tbsp ginger-garlic paste
- Salt to taste
- Water for the batter
- Oil for shallow frying
Instructions
- Heat the oil. Start by heating the oil in a pan to sauté the vegetables.
- Add ginger-garlic. Once the oil is hot, add the ginger-garlic paste, mix well and cook for half a minute.
- Sauté the vegetables. Add the finely chopped carrot, capsicum and onion and mix well. After sautéing for half a minute, add salt to taste and cook for about 2 minutes.
- Add peas and spices. Add the boiled peas, chopped green chillies, turmeric powder, garam masala, roasted cumin powder, red chilli powder and finally the chaat masala.
- Cool. The vegetable mixture is ready. Turn off the flame and let it cool down.
- Make the batter. Meanwhile, in a bowl add the maida, cornflour, 1/4 tsp salt and 1/4 cup water and mix into a smooth batter. Add more water as needed for a lump-free batter. Then add 1 tsp oil and mix well.
- Make the kabab mixture. In another bowl, add the boiled potatoes, salt to taste, rice flour, sooji, chopped coriander and the sautéed vegetables. Mix so that everything comes together.
- Heat oil for frying. Heat some oil in a pan on a low flame for shallow frying.
- Shape. Take a small amount of the kabab mixture in your palms and shape it into a smooth, flat ball.
- Dip and coat. Dip the kabab in the batter first, then coat it evenly with bread crumbs and place it on a plate. Make the rest the same way.
- Shallow fry. When the oil is hot, gently slide the kababs into the pan, two at a time. Cook on a medium flame until golden on one side, then flip and cook until golden on the other side.
- Drain and serve. Let the excess oil drip off before taking the kababs out, then place them on a kitchen towel-lined plate and serve.
Nutrition Facts
3 servings per recipe
Serving size1 serving (⅓ recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 14 g | 18% |
| Saturated Fat 1 g | 5% |
| Sodium 526 mg | 23% |
| Total Carbohydrate 85 g | 31% |
| Dietary Fibre 12 g | 43% |
| Total Sugars 12 g | |
| Protein 18 g | |
| Vitamin A 5782 IU | |
| Vitamin C 293 mg | 326% |
| Calcium 581 mg | 45% |
| Iron 21 mg | 117% |
| Potassium 2110 mg | 45% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use and how much oil the kababs absorb while frying.
Recipe by Siddhi Panchal.
Tips for crispy veg kababs
- Let the sautéed vegetable mixture cool before mixing it with the potatoes.
- Keep the batter smooth and lump-free so the bread crumbs coat evenly.
- Fry two at a time on a medium flame, and let the excess oil drip off before you take them out.
What to serve with Veg Kabab
Serve them hot as a party starter or an evening snack. For a starter platter, add my Corn and Peas Seekh Kebab, Dahi Ke Kebab and Sweet Corn Cutlets.
Veg Kabab FAQs
Why dip the kababs in batter before the bread crumbs?
The maida and cornflour batter helps the bread crumbs stick evenly, which gives the kababs a crisp coating.
How long do I sauté the vegetables?
Cook the ginger-garlic paste for half a minute, sauté the carrot, capsicum and onion for half a minute, then add salt and cook for about 2 minutes.
Are veg kababs deep fried?
No. They are shallow fried in a pan on a medium flame, two at a time, until golden on both sides.
What goes into the coating batter?
Maida, cornflour, 1/4 tsp salt and about 1/4 cup water, mixed until smooth, with 1 tsp oil added at the end.
How many does this recipe serve?
It serves 3, at about 520 kcal per serving.
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