Cooking Oil - 2 tablespoons
Caraway Seeds (shahjeera) - 1 teaspoon
Green Chilli, chopped - 1 tablespoon
Ginger, minced - 1 tablespoon
Carrots, grated - 1 cup
French Beans, finely chopped - 1 cup
Cabbage, finely chopped - 1 cup
Dry Green Peas, boiled - 1/2 cup
Spice Powder - 2 teaspoons
Salt to taste
Fried Gram, powdered - 1/4 cup
Potato, boiled and mashed - 2 cups
Bread Crumbs - 1/2 cup
Satay Sticks - 12
- Soak the satay sticks in water one hour.
- Meanwhile, heat oil in pan.
- Add caraway seeds.
- When the caraway seeds start sizzling, add chopped green chillis and then minced ginger. Saute for a minute.
- Add grated carrot, chopped beans, cabbage and green peas. Saute for 5 minutes until they turn little soft.
- Now add salt and spice powder. Saute for 2-3 minutes until the mixture is dry and has no traces of water (of sauteed vegetables or vapors) at the bottom. Turn off the flame and allow it to cool down to room temperature.
- Using a blender, coarsely shred the sauteed vegetables.
- Transfer the shredded vegetables into a mixing bowl.
- Add fried gram powder, mix well.
- Now add mashed potatoes and mix well.
- Add bread crumbs and mix until well combined.
- Divide the mixture into small lemon sized balls.
- Take a satay stick and using your palm clasp a ball prepared from the mixture to the satay stick, in an elongated shape of the kabab.
- Place them on a preheated griddle, on low flame, roast all sides until slightly brown by turning sides often. Do not smear/pour any oil. The best way is to grill the kababs.
- Serve hot with green chutney.