Veg Cutlets Recipe

                                                                            

Veg Cutlet || Vegetable Kabab || How to make Veg Cutlets with step-by-step photos

Veg cutlets are one of the most delicious, popular, and flavored Pakistani tea-time snacks. it is made using a variety of vegetables, basic spices, and herbs. and then they are shallow fried until they golden brown color and dipped with GREEN CHUTNEY or DAHI CHUTNEY.

These veg cutlets crumbs are coated and pan-fried yet they turn out great with a crisp texture

In a variation, you can use any veggies of your choice as well as bake veg cutlets instead of frying for a healthier version. During these winter evenings, these veg cutlets really well go with a hot cup of  MASALA TEA or KASHMIRI TEA

                                  

These are popularly served as a snack for your tea-time munchies or can also be served as an appetizer for your get-togethers, house parties, or even game/movie nights.

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card

Recipe notes:

1. Always steam or boil the vegetables as dente and not mushy. This prevents the cutlets from turning too soft from the inside
2. Veg cutlets are filled with lots of veggies. this time I used potatoes, peas carrots, capsicums, spring onion, green chilies, and herbs.while you can add cauliflower, cabbage, mushrooms, beans
3. In variation can be added cottage/chatted cheese, and chopped boiled eggs as well. if using cheese double-coat the cutlets so that cheese doesn’t come out of the cutlets and mess up
4. Keep Spice a level less or more in veg cutlets as per taste  

                         

1. I used HOMEMADE BREADCRUMBS to coat the cutlets. you can use store-bought crumbs or fresh bread crumbs Alternately crushed cornflakes also can be used instead of bread crumbs 
2. Don’t require coating these cutlets in egg or flour batter. breadcrumbs are enough to coat well. but if you want more crispness in veg cutlets then can use egg or flour batter before coating them with crumbs   

Use the oil/ghee of your choice but I highly recommend frying cutlets in olive oil to make your cutlets healthy and flavorful taste also you bake them                                                                                                                                                                                                 

For more Similar Recipes:

Mince Potato cutlets

Chicken Potato Cutlets

Mutton potato chops

Macaroni cutlets

Gobi vada

If you have tried these Veggie Cutlets then don’t forget to rate the recipe. You can also follow me on social media

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To prepare this recipe firstly, chop the spring onion, capsicum, coriander leaves, and green chilies

             

Rinse and peel potatoes, carrots, and peas. and steam them together until just done in a steamer or pot. They must be soft-cooked and firm but not mushy or soggy

              

Mash boiled potatoes, peas, and carrots in the mixing bowl. Next, add all chopped veggies spring onion, green chilies, coriander leaves, and capsicums to the veggie mixture

        

Combine them together very well. 

                  

Then add soaked bread sliced, ginger powder, garlic powder, chicken powder, chaat masala

      

Salt, crushed black pepper, and red chili flakes. Mix until everything is incorporated

            

And rest for 10 minutes

             

Mix everything well. the mixture should be non-sticky and must not be soggy. take a small portion and make patties 

                                           

Place each patty on the bread crumbs. make sure the patty is coated with bread crumbs on both sides

              

Repeat this for all the patties and place them on a plate. leave them aside for about 5-10 minutes. this helps the bread crumbs to stick well  to the patties

                                                            

Heat oil in the pan and shallow fry or bake them. I used 3 tbsp oil for each batch of 3 patties. you can reduce the quantity to 2 tbsp

                        

Lastly, flip the cutlets to the other side and fry until golden. Veg cutlets are ready

                            

Serve hot with  dal chawal or a hot cup of tea

                                                           

                                                                                                         

Lauki Kabab Recipe

                                   

Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos

Lauki Kabab is a simple, spicy, and easy veggie recipe, this lauki kabab is prepared with a few ingredients, This lauki kabab is crispy and delicious with an amazing taste_i couldn’t resist me to share this recipe with all

Actually, this recipe belongs to my grandmother. My father has grown up eating this kabab and the same with me. My mother learned this recipe from my grandmom. I have grown up watching my mom and my grandmom cooking these kebabs. This is a very simple recipe because it requires very ordinary spices that you can get in every kitchen.

                              

I love these kababs with hot parathas and I can have these anytime in the day.  My brother like these kababs_this is the best who prefers to eat vegetarian dishes

There are two methods used to make these lauki kababs but this is another one which as per my calculation is the best one

Usually, people cook lauki with chana dal (Bengal gram) by adding the same spices of Shami kabab and then grinding and making kababs but I made kabab by grating raw bottle gourd and then adding some spices along with gram flour_gram flour works as the binding agent to make kababs_you can also add rice flour instead of gram flour or can use both flours in making lauki kababs

So let's begin with step-by-step photos

For more Tasty Similar Recipes:

Pav kabab

Cabbage vada

Gola kabab

Shami kabab

Resha kabab

Fish kabab

Mince aloo cutlets

Macaroni cutlets

Mutton potato chops

Peshawari chapli kabab

If you have tried this Lauki Kabab Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make lauki kababs firstly peel and rinse the bottle gourd then grate it_Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well_Squeeze bottle gourd as much as you can through a muslin cloth or strainer

Put the squeezed grated bottle gourd into another mixing bowl

               

Dry roast cumin and coriander seeds on low flame for a minute then coarsely crush them together in the mortar set aside

                       

Prepare all veggies that will be used in this recipe

                           

Combine all spices and chopped veggies with the squeezed lauki_Stir until everything is mixed well

                      

2nd:

                                

Now add gram flour to the lauki mixture_Keep mixing the lauki mixture with gram flour until it comes into the dough foam_Gram flour quantity isn’t fixed at all this depends on the lauki mixture and how much flour is absorbed

Once the mixture gets turned into dough foam

                               

                                 

Divide the equal portion of the kabab dough

                     

The size and shape of the kabab depend on your choice

                                  

Prepare all lauki kababs and place them on the plate

                                     

Heat the oil on the griddle/skillet or frying pan, add little oil on this, and spread the oil over_Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame

After 3-4 minutes flip these kababs with the help of the spatula

                                

Cook another side of kababs for another 3-4 minutes till a nice golden brown color_You can flip the kababs a couple of times till kababs are golden evenly

                               

Once done

                       

Fry the other batch of kababs

                     

Place all kababs on the paper towel to remove excess oil

                                   

Transfer all kababs to the serving tray

                                

Kababs are ready to serve

                             

Serve hot with paratha or mint chutney

                                             

Chicken Seekh Kabab Recipe

Chicken Seekh Kababs|| Seekh Kabab Recipe || How to Make Steamed Kababs with Step-by-step Photos

Seekh Kababs are a delicious Pakistani appetizer made with ground meat and a handful of spices this seekh kabab is usually served with a side of green chutney Looking for a more delicious appetizer? you must try these steamed chicken roast, Chicken malai boti roll paratha

Tandoori chicken and Tandoori fish

When we hear about barbecue items then immediately comes into mind is those are cooked on charcoal, but we have a lot of options to make barbecue items, especially seekh kabab cooks on charcoal which is not possible for everyone, space issue is the main factor so I decided to make chicken seekh kababs in a steamed style very easy wholesome and low-calorie kebab 

Literally juicy and delicious seekh kababs once you try them you will forget other seekh kababs, this is my own version which I am sharing with you all….

So let’s begin 

                           

What is chicken seekh kabab?

1. First thing, what does seekh kabab mean? Well, seekh quite literally means skewers and kabob usually means a meat patty or actually even cubes of grilled meat.
2. However Pakistani Seekh Kabab is almost always made with minced meat and they get their long shape by being skewered.
3. In Pakistan, you’ll find all types of kabab: beef seekh kabab, mutton seekh kabab, and chicken seekh kabab are the most popular variations of kabab.
4. While Seekh Kabab is an appetizer that’s delicious dipped in green chutney, it goes very well as a side with mains such as this puri paratha and paratha, you can also bake it in chicken seekh kabab

How do you bake chicken seekh kabab?

1. It's easy to bake chicken seekh kabab in the oven.
2. Start by preheating your oven to 200 C and lightly grease a baking tray.
3. Place the seekh kabab onto the baking tray, and bake for about 10 minutes or so, turning the seekh kabab once so that they evenly.
4. Once the seekh kabab is golden brown and cooked through, remove it from the oven and serve immediately.

Tips:

1. I didn’t use any binding agent in the kabab as I cared about not adding any moisturized ingredients until squeezed and dried
2. Otherwise, the kabab will be shredded, and apart from skewers
3. if the meat mixture is too moist and doesn't stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture. 
4. I used chicken meat but you can use beef, mutton, or lamb
5. It has to increase marination time more than chicken
6. The rest of the ingredients will remain the same
7. After steaming you can store kebabs for up to a month  

If you have tried this Chicken Seekh Kabab Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all the ingredients and prepare them all 

               

Put chopped veggies into a food processor, chop them once then add chicken meat and chop them again

                     

Then add squeezed onion along with seekh masala powder

                              

Further, chop it until you get a fine paste

                           

Transfer to another mixing bowl and knead it as a dough for around 7-8 minutes then add oil and adjust the salt at this stage

                     

Heat the charcoal 

                                   

Then give it to smoky flavor for a minute, Towards the end add squeezed papaya paste and further mix them well, keep in the fridge for marination for about 3-4 hours

        

Meanwhile, soak the skewers in water 

                           

First, heat up the steamer on a high flame

              

Grease the hand with oil, then scoop out a medium ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands, press your middle finger at a diagonal angle down the chicken skewer to make the signature grooves on the kebab

Prepare all kebabs and place them on a tray

          

Place the chicken skewers on the steamer 

         

Then cover the lid, and allow to cook for around 10 minutes on high-medium heat

                 

Chicken seekh kababs are done

                  

Transfer to the tray or plate, at this stage, you can store it in the food container

                    

Heat the grill pan with a little oil

                     

Place 2-3 chicken skewers on the pan and grill them on low-medium heat, grill each side for around 1-2 minutes then flip the side of the chicken skewers 

Grill them as the same before, and keep flipping until you get an evenly golden brown color on seekh kababs

                       

Once cooked, side the kebabs onto a plate

               

Or serve with skewers it's all up to you

                         

Chicken seekh kababs can be served with green raita and pita bread.