These Veg Seekh Kebabs are an ideal vegetarian snack—easy to make, packed with protein, and loved by the whole family.
When these veg seekh kebabs are cooking, their aroma fills the kitchen and draws everyone in. Made from soya granules, crumbled paneer and plenty of finely chopped vegetables, they’re satisfying and high in protein. A quick dhungar (charcoal smoking) step delivers a remarkable smoky note that elevates these vegetarian kebabs beyond the usual flavour profile.
The recipe takes about 30 minutes from start to finish and gets easier once you practise shaping the kebabs. If you enjoy kebabs, try hara bhara kebab and chapli kebab for more vegetarian options.
jump to section: Veg Seekh Kebab
- Ingredients for Veg Seekh Kebab
- Frequently Asked Questions
- Richa’s Top Tips
- Storage Tips
- Serving Ideas
- Customisation Ideas
- Did You Know?
- Watch Veg Seekh Kebab Recipe Video
Ingredients for Veg Seekh Kebab
Soya Granules: Hydrated and well-squeezed soya granules provide protein and a meaty texture.
Paneer: Crumbled paneer adds creaminess and more protein to the mix.
Vegetables: Finely chopped onions, carrots and green capsicum add crunch, colour and fibre.
Spices: Kashmiri red chilli, coriander powder, cumin powder and garam masala for balanced warmth and aroma.
Aromatics: Ginger, garlic and cumin seeds are sautéed at the start to build a flavourful base.
Roasted Besan: Roasted gram flour binds the mixture without weighing it down.
Fresh Herbs: Chopped coriander and mint brighten the mix.
Charcoal: A small piece of hot charcoal for the dhungar smoking step to add a smoky finish.
Yogurt Dip: Greek yoghurt with grated cucumber, mint, coriander and a pinch of salt.
Oil: Neutral oil such as groundnut oil for shallow frying and greasing the pan.
Frequently Asked Questions
Yes. Omit the paneer and add extra hydrated soya granules or crumbled firm tofu. Replace the Greek yoghurt with coconut or plant-based yogurt for the dip. The roasted besan still helps the mixture bind well.
These kebabs are nutritious—soya and paneer offer protein, vegetables provide fibre and vitamins, and they’re shallow-fried with minimal oil. For an even lighter option, finish them in an air fryer.
Yes. Brush the shaped kebabs lightly with oil and air fry at 200°C (around 400°F) for 8–10 minutes, flipping once. They’ll be crisp though slightly different from the tawa-charred finish.
Richa’s Top Tips
- Squeeze water out of the soya granules completely. Excess moisture makes the mixture too soft and prevents the kebabs from holding their shape.
- Use roasted besan to bind the mix. It holds the kebabs together without making them dense.
- Don’t overcook the vegetables. Lightly sauté them so they retain some bite; overcooked vegetables release moisture that can make the mixture soggy.
- Let the mixture cool before shaping. A cooled mix is much easier to handle and shapes into sturdy kebabs.
Storage Tips
- Prepared mix: The spice and veg mixture can be made ahead and refrigerated for up to 2 days. Shape and cook when ready to serve.
- Cooked kebabs: Keep in an airtight container in the fridge for up to 2 days. Reheat on a hot tawa for a minute each side to restore crispness.
- Freezing: Shape uncooked kebabs, freeze on a tray until firm, then store in a ziplock bag for up to two weeks. Cook from frozen, adding a few extra minutes on the pan.
- Yogurt dip: Best made fresh; cucumber releases water over time and thins the dip if stored more than a day.
Serving Ideas
These veg seekh kebabs are versatile and can be enjoyed in several ways:
- Wrapped in a leftover roti: Spread the yogurt dip on the roti, add pickled onions, beetroot sticks and two kebabs, then roll it up for a handheld meal.
- With lachha paratha: Pair hot, flaky parathas with the kebabs and coriander-mint chutney for a more indulgent meal.
- With mint chutney: For a tangier, herb-forward option, serve the kebabs with a creamy mint chutney.
- On their own: Serve simply with sliced onions, a squeeze of lemon and a cold drink for an easy snack.
Customisation Ideas
- Add cheese: Mix in grated mozzarella for a gooey, melty center as the kebabs cook.
- Swap the vegetables: Use mushrooms, corn or grated beetroot instead of or alongside the carrots and capsicum—adapt to what’s in your fridge.
- Make tikkis: If forming logs is fiddly, shape the mixture into round patties and cook them like tikkis.
Did You Know?
“Seekh” comes from the Persian word for skewer. Traditional seekh kebabs are formed around metal skewers and cooked in a tandoor, which chars the exterior while keeping the interior juicy. This home-friendly version is shaped by hand and cooked on a tawa, creating more crispy edges than a flat patty and delivering great texture and flavour.
These veg seekh kebabs have become a weekend favourite at our house—make a big batch, involve the family in shaping them, and enjoy them hot off the tawa. They’re perfect for using leftover rotis as wraps too. If you try the recipe, I’d love to know how your family liked them.
This article was researched and written by Harita Odedra.
Watch Veg Seekh Kebab Recipe Video
Veg Seekh Kebab
Ingredients
- 3 tablespoons groundnut or any neutral cooking oil
- ½ teaspoon cumin seeds (jeera)
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- ½ cup finely chopped onions
- ½ cup finely chopped carrots
- ½ cup finely chopped green capsicum
- 1 cup hydrated soya granules
- 1 teaspoon kashmiri red chilli powder
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¾ teaspoon salt
- 2–3 tablespoons water
- 120 grams paneer, crumbled
- 2 tablespoons roasted besan
- ½ cup finely chopped coriander leaves
- ¼ cup finely chopped mint leaves
- 2–3 inches long charcoal (for dhungar)
For serving
- ⅓ cup Greek yoghurt or hung curds
- 2 tablespoons grated cucumber
- A pinch of salt
- 1 teaspoon finely chopped coriander leaves
- 1 teaspoon finely chopped mint leaves
- Pickled onion slices
- Pickled beetroot sticks
- 4 leftover rotis
Instructions
Making veg seekh mix
- Heat oil in a pan, add cumin seeds and when they sizzle add chopped ginger and garlic. Sauté briefly until fragrant, then add onions and cook 1–2 minutes until translucent. Add carrots, capsicum and hydrated soya granules, mix and sauté for another 1–2 minutes—do not overcook. Add the spice powders, a small sprinkle of water and cook for a minute to remove rawness. Transfer the mix to a bowl to cool. Once cooled, add crumbled paneer, roasted besan, chopped coriander and mint, and mix well.
Dhungar / smoking
- Heat a piece of charcoal over the gas flame until red hot (about 5–7 minutes). Place a small steel bowl inside the bowl with the seekh mix and cover the setup with a lid that traps smoke. Using tongs, place the hot charcoal in the steel bowl, pour a little oil over it, immediately cover and let it sit for 3 minutes to infuse the mix with smoke. Remove and discard the charcoal bowl.
Shaping and cooking seekh kebab
- Take about ¼ cup of the mixture, shape it into a long log for each kebab and place on a plate. Heat a flat pan, grease lightly with oil, add the kebabs and roast on medium-low heat, turning to brown all sides evenly. Transfer to a plate when done.
Yogurt dip
- Combine Greek yoghurt, grated cucumber, chopped mint and coriander and a pinch of salt. Mix well and adjust seasoning.
Assembling the roll
- Place a roti, spread some yogurt dip, add pickled beetroot and onion slices, place two fried seekh kebabs, wrap and serve hot. Repeat for remaining rotis and kebabs.