Pressure cook peas and whole potatoes together. Keep aside to cool.
Strain the peas and peel the potatoes.
In a large bowl take boiled peas and potatoes and mash them well with hands or a fork.
Add gram flour for binding along with onions, ginger garlic paste, mint, coriander, dry spices and salt. Add few drops of lemon juice too.
Mix them well and bind to make a dough. Cling wrap it bowl and refrigerate for 30 mins before use.
Take bamboo skewers and grease them with oil. Pinch a small ball of dough and coat it all around the skewer, such that the skewer passes from middle. Leave space from both sides to hold.
Similarly, prepare the rest of the seeks too.
Heat a non stick broad base pan. Place the seeks on the pan and add few drops of oil from all around. If you are having silicone brush, you can brush oil on top and sides of the seeks.
Keep turning the skewers so that the kebabs get fried from all sides. Shallow fry till golden.
Transfer the kebabs into kitchen towel or tissue paper so that the excess oil gets absorbed.
Arrange them on a serving platter and serve with a spicy minty dip , lemon wedges and onions.
If you want, you can easily slide off the kebabs from the seek and then cut into pieces and serve.
Recipe Notes
If you liked this easy and healthy veg seekh kebab version, share your feedback with me in comments below 🙂
