Kebabs are one of the popular appetizers on an Indian menu . Fried or not who cares, they are absolutely tempting and we all relish them to the core . There are so many ways vegetarian kebabs can be made ingredient and method wise. I love the ones which have crunchy exterior and moist and mouth melting interior with clean flavor and balanced spices . Today I am happy to share a delicious way of making kebabs – no fry veg hariyali kebabs (healthier version) which are moist on the inside and crunchy on the outside just like you find in a restaurant but the difference is that these are not deep fried – so less guilty.
There are couple of ways you can make kebabs which results into varied exterior texture of the kebabs . You can bake them , pan fry , deep fry , shallow fry or use a appe pan like I did for this particular recipe. I love my appe pan , it’s one of the genius inventions in cooking world. There is so much you can do with it. I have successfully reduced frying a lot of stuff , instead I use this pan . So no more curbing any cravings , eat delicious food guilt free. One important thing you need while using appe pan – patience , patience and lot of patience, as they cook slowly compared to the fried ones. If you do not have this pan , you can flatten the kebabs and make them like tikkis too . You can even bake or fry them ,choice is yours. Either ways they taste great. Lets talk about what these kebabs are made of and why the exterior is so crunchy ? Simple ingredients and clean flavors sum up these Hariyali kebabs . 3 p’s – I have used boiled grated potatoes , boiled peas and paneer . It has refreshing notes of added fresh mint and spiced up with green chilies and some dry spices. It has 3 different coating to get the perfect crunch . 3 different bowls with cornflour , flaxseed meal slurry , bread crumbs respectively. You can by all means skip this step but an extra 10 minutes is totally worth it . So why this extra step ? reason 1 – It gives a nice firm crunch on the outside. reason 2 – 1 st coat – rolling the kebabs with cornflour – it won’ let oil penetrate the filling keeping the inside from getting oily and greasy even if you intend to deep fry. 2 nd coat – flaxseed meal slurry – in classic recipes egg mixture or cornflour and all-purpose flour slurry is used for dipping . I use flax for a long time now, its healthy and works like a charm . See notes for substitution. 3 rd coat – rolling it in dry bread crumbs or panko crumbs for ultimate crunchy experience.
Set up your dipping station like pictorial below.
In the picture above you can see , the two kebabs on the very top aren’t coated , hence they do not have a crunchy exterior . They are ideal to dunk in a curry / gravy as koftas but as appetizer I prefer the coated ones. Highlights No deep fry – Guilt free nutritious perfect party appetizer kid friendly jain – no potato, onion , garlic options given make ahead of time
Below is step by step pictorial of making of these kebabs followed by the recipe.
Notes and possible substitutions- substitute white potatoes with sweet potatoes, raw cooked bananas or yams. substitute flaxseed meal with equal proportions of all purpose flour and cornflour thin slurry. add in desired spices. Can be deep fried or baked. substitute panko bread crumbs with lightly toasted , dried and cooled bread crumbs . you will find panko crumbs in any departmental stores in asian / japanese food aisle substitute fresh mint with 1 teaspoon dried mint .
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