Empty My Fridge
Vegetarian Sheet Pan Kebabs
Ingredients
- Mashed potato1 cup
- Paneer · grated1 cup
- Pea · cooked mashed½ cups
- Red onion · finely chopped¼ cups
- Cilantro · chopped2 tbsp
- Chili pepper1–2
- Garam masala½ tsp
- Chili powder½ tsp
- Chaat masala½ tsp
- Salt1 tsp
- Ginger · grated1 tsp
- Garlic · grated1 tsp
- Chickpea flour2 tbsp
- Lemon
- Oil for pan-frying or air-frying
Instructions
- Dry-roast the besan in a small pan until lightly golden and fragrant, then let it cool.
- In a large bowl, combine all the ingredients and mix until they form a firm dough. If it is sticky, add more roasted besan or breadcrumbs, one tablespoon at a time, until it holds its shape.
- Air fryer: line the basket with parchment, spread the mixture into an 8x8-inch square, and press gently to create gaps dividing it into four strips. Make horizontal indentations about ½ inch apart along each strip.
- Air fryer: lightly spray or brush the top with oil, then air fry at 360°F for 12 to 15 minutes, until the tops are golden brown.
- Oven: preheat to 400°F. Line a sheet pan with parchment and lightly spray with oil.
- Oven: spread the mixture into an 8x8-inch square on the pan, divide into four strips with gaps, make indentations about ½ inch apart, and smooth the tops.
- Oven: spray lightly with oil and bake 15 minutes, until the tops start to turn golden, then broil on high for 1 to 2 minutes.
- Stovetop: shape into small patties, logs or seekh-style skewer shapes. Cook in a thin layer of oil in a non-stick skillet over medium heat, flipping halfway, until golden and crispy.
Summarized from Ministry of Curry's video. Watch it for the details.
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GarlicOnionGingerLemonRed onionPeaPaneerMashed potato
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