How to make Vegetarian Kebabs

Delicious vegetarian kebabs by Preeti.

Yield: 8 kebabs

  • To be pulsed
    • 1.5 cups Black gram (kala chana), soaked overnight, pressure cooked with 1/2 tsp salt, drained
    • 2 large Ridge gourds, washed, peeled and chopped, pressure cooked with 1/4 cup water, 1/2 tsp salt, drained
    • 2 Green chilies, finely chopped
    • 2 tsp Ginger paste
    • 2 tsp Garlic, crushed
    • 2 tbsp Mint, chopped
    • 2 tbsp Coriander, chopped
  • Spices
    • 2 tsp Chaat masala
    • 1 tsp Garam masala
    • 4 Cloves, crushed in mortar and pestle
    • 2 tbsp Roasted gram flour
    • 1/2 tsp Pepper powder
    • Salt to taste
  • Oil for basting


  1. In a food processor pulse all ingredients mentioned under To be pulsed.
  2. Add to pulsed mixture all ingredients mentioned under Spices. Mix well.
  3. Adjust seasoning.
  4. Divide the batter into 8 equal parts. Roll into balls and flatten slightly. Keep covered in the fridge for 1 hour.
  5. Heat a nonstick girdle, smear some oil and cook the kebabs on both sides till dark golden brushing with more oil if/when required.

Serve immediately with mint chutney and sliced onions. These vegetarian kebabs can also be paired with Preeti’s saffron – cardamom flavoured rotis .


  1. A little more than half a cup dry bengal gram (chana) would give you 1.5 cups boiled chana.
  2. Check out Preeti’s original recipe here.