This vegetarian seekh kabab recipe in OTG Oven makes delicious and flavorful vegetarian kebabs perfect for a nutritious appetizer or light meal. They are easily baked in your OTG oven, making them an ideal option for those without a grill.

Vegetarian seekh kabab is a delightful plant-based twist on the classic meat-based kebab. Crafted from a blend of flavorful ingredients such as grated paneer, mashed potatoes, green peas, and aromatic spices, these kababs offer a satisfying texture and rich taste.

They are typically shaped into elongated skewers, grilled to perfection, and often served with mint chutney or tamarind sauce. A healthier and equally delicious alternative to the traditional kabab, these vegetarian delights are a must-try for anyone seeking flavorful plant-based cuisine.

About OTG Oven:

An OTG oven, standing for Oven, Toaster, or Griller, is a countertop appliance that offers a variety of cooking functions in a single unit. It’s a versatile option for small kitchens or those who want to save space without compromising on functionality.

Here’s a breakdown of what an OTG oven can do:

Baking: OTG ovens are perfect for baking cakes, cookies, breads, pastries, and more. They come with heating elements on the top and bottom, ensuring even heat distribution for consistent baking results.

Toasting: The toaster function allows you to quickly brown bread slices to your desired level of crispness.

Grilling: The grill function uses a heating element at the top to simulate grilling, perfect for searing meats, vegetables, and sandwiches.

OTG ovens come in various sizes and capacities. They typically range from small, countertop models to slightly larger options that can accommodate a whole chicken. When choosing an OTG oven, consider your counter space limitations and the types of dishes you plan to cook most often.

Vegetarian seekh kabab recipe in OTG Oven

ingredients :

• Vegetables:
• 2 medium potatoes, boiled and mashed
• 1 cup grated beetroot
• ½ cup green peas, boiled
• ½ cup grated carrot
• ½ cup finely chopped green beans
• ½ cup finely chopped cabbage
• Aromatics and Spices:
• 2 tsp oil
• ½ tsp cumin seeds
• ¼ cup finely chopped onion
• 1 tsp ginger-garlic paste
• 1 green chili, finely chopped (adjust for spice preference)
• 2 tbsp gram flour (besan)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp cumin powder
• ½ tsp garam masala powder
• 1 tsp Kashmiri red chili powder (adjust for spice preference)
• Salt to taste
• ¼ tsp black pepper, crushed
• Binding and Freshness:
• 2 tbsp chopped coriander leaves
• A few mint leaves, chopped
• 2 tbsp bread crumbs (optional)
• 1 tbsp lemon juice (optional)

Optional additional ingredients:

• 1/4 cup grated paneer (cottage cheese)
• 1/4 cup chopped cashews

Tips:

• Boiling the potatoes instead of roasting them helps them bind the mixture better.
• Grating the beetroot and carrots finely ensures an even distribution of flavor and texture throughout the kababs.
• Chopping the coriander and mint leaves finely adds a burst of freshness without overpowering the other ingredients.
• Roasting the cumin seeds enhances their aroma and flavor.
• Adjust the amount of red chili powder according to your desired spice level.
• The breadcrumbs and gram flour act as binding agents. You can adjust the quantity slightly depending on the moisture content of your vegetables.
• Adding paneer or cashews provides extra protein and a slightly different texture.
• Boiling the vegetables beforehand ensures they cook evenly with the kebabs in the oven.
• Gram flour acts as a binder for the kebabs. A little extra should be added if the mixture seems too loose.
• Preheating the oven ensures even cooking and a nice sear on the kebabs.

Instructions:

• Prepare the Vegetables: Boil the potatoes and peas until tender. Mash the potatoes while they’re hot. Set aside.
• Sauté the Aromatics: Heat oil in a pan. Add cumin seeds and let them splutter. When the onions are transparent, add them chopped.
• Add Ginger, Garlic, and Chili: Add ginger-garlic paste and green chili. Saute for a minute until fragrant.
• Incorporate Besan: Add gram flour (besan) and roast for 1-2 minutes, stirring constantly, until slightly golden.
• Mix in Vegetables: Add chopped green beans, cabbage, grated carrot, and boiled peas. Cook over medium heat for 5 to 7 minutes, or until soft.
• Grind or Pulse (Optional): You can transfer the mixture to a food processor and pulse a few times to get a slightly coarse texture. This step is optional but helps bind the kebabs better.
• Combine with Mashed Potatoes: In a mixing bowl, combine the sauteed vegetables with mashed potatoes.
• Seasoning and Binding: Add coriander powder, turmeric powder, cumin powder, garam masala, red chili powder, salt, and black pepper. Mix well. If the mixture feels loose, add lemon juice (optional) or breadcrumb

Skewer Formation and OTG Oven Cooking:

• Lightly oil your hands and make small balls from the mixture. Shape each ball onto a skewer, forming an elongated kebab shape. Ensure the kebabs are firm and evenly shaped.
• Preheat your OTG oven to 200°C (400°F). For easier cleanup, consider lining a baking sheet with parchment paper.
• Brush the kebabs lightly with oil. This helps them brown nicely in the oven.
• Arrange the kebabs on the prepared baking sheet, leaving some space between them for even cooking.
• Bake for 15 to 20 minutes, or until well cooked and golden brown. You can flip the kebabs halfway through baking for even browning on all sides.
• Keep an eye on the kebabs towards the end of baking to avoid burning.

Additional Tips:

• For a richer flavor, you can add a handful of roasted and chopped cashews to the mixture before forming the kebabs.
• If you don’t have skewers, you can form the kebabs into patties and cook them on the baking sheet like veggie burgers.
• To add a smoky flavor, sprinkle a pinch of smoked paprika on the kebabs before baking.
• Experiment with different vegetables like corn, bell peppers, or mushrooms.
• You can use crumbled paneer (Indian cottage cheese) instead of potatoes for a different texture.
• If the kebabs seem too moist after mixing, refrigerate the mixture for 30 minutes before shaping them. This helps them firm up and hold their shape better on the skewers.
• You can use a skewer to shape the kebabs if you prefer. Just soak the skewers in water for 10 minutes before using to prevent burning.
• Leftover kebabs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven until warmed through.
• To make the kebabs gluten-free, use gluten-free breadcrumbs or almond flour.
• To make the kebabs crispy on the outside, you can broil them for the last minute of baking. Watch them carefully to prevent burning.
• Serve the kebabs hot with your favorite dipping sauce, such as mint chutney, tamarind chutney, or yogurt raita.

Enjoy these delicious and healthy vegetarian kebabs!

Nutritional Information (per serving):

This recipe yields approximately 8-10 kebabs. Nutritional information will vary slightly depending on the specific ingredients used. Here’s an approximate breakdown per serving:

• Calories: 200-250 kcal
• Protein: 8-10 grams
• Carbohydrates: 20-25 grams
• Fat: 5-7 grams
• Fiber: 3-4 grams
• Note: This is a general guideline, and the actual nutritional content can vary.

Tandoori Veg seekh kabab recipe in OTG Oven

• Craving tandoori flavors without a tandoor? Here’s your solution – Tandoori Veg Seekh Kabab for your OTG oven! Combine boiled potatoes, peas, grated carrots, chopped onions, and coriander leaves in a bowl. Add minced ginger, garam masala, gram flour, breadcrumbs, and lemon juice for a flavorful base.
• Mix well and shape into long kebabs around soaked skewers. Pre-heat your OTG to 200°C (400°F). Brush the kebabs with melted butter or oil infused with red chili powder for a vibrant tandoori touch. Bake for 15-20 minutes, flipping occasionally, until golden brown and cooked through. Enjoy your delicious homemade tandoori kebabs!

Grilled veg kabab recipe in OTG Oven

Spice up your OTG oven with delicious grilled veg kebabs! Here’s a quick recipe:

• Combine chopped bell peppers, onions, potatoes, and your favorite veggies like zucchini or mushrooms. Marinate in a mixture of yogurt, lemon juice, ginger-garlic paste, garam masala, and coriander powder. Thread marinated veggies onto skewers soaked in water (to prevent burning).
• Preheat your OTG to 200°C (400°F). Grease a baking tray and arrange the skewers. Bake for 20-25 minutes, flipping halfway, until golden brown and tender. Enjoy hot with your favorite chutney or dip!

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