BADAMI VEG SEEKH KEBAB Almond and Chickpeas Veg Seekh Kebabs

A simple, exotic, fragrant midweek meal, for iftar or any party appetizer, 30 minutes, start to finish. Sounds so interesting isn’t it!

Today trying to be a little different in presenting delicious vegetarian kebabs .

Quite often I get lots of requests on my blog for vegetarian versions of quick meals.

So, here’s for you quick and no fail vegetarian, healthy and vegan friendly kebabs that will surely win everyone’s heart.

A week passed since the beginning of Ramadan and I am already tired of eating. But it is that wonderful time of the year to see sumptuous spread of buffet for iftar and Ghabga everywhere. For sure, It’s a treat to your eyes, to see different varieties of dates, nuts, sweet and savouries.

Kebabs a quintessential dish iftars during Ramadan.

These melt in the mouth, delicious vegetarian seekh kebabs made with chickpeas, ground almonds and veggies are no lesser than the traditionally prepared meat seekh kebabs. The freshly roasted and ground whole spices enhances the over all flavour of these kebabs.

Try out these vegan friendly and healthy kebabs, a good option for your iftar or party appetizers.


  • Chickpeas boiled 1 cup
  • 1 large potato boiled
  • 1/2 cup cooked and drained sweet corn kernels
  • 1/2 finely chopped bell pepper of your choice
  • 1 onion finely chopped
  • 2 tsp minced garlic
  • 3 tsp minced or grated ginger
  • 1 finely chopped green chilli
  • 2 tbsp finely chopped spinach
  • 2 tbsp finely chopped coriander
  • 1/3 cup ground almond
  • 1/4 cup properly roasted gram flour/besan
  • 1 tsp dry mango powder/ amchoor powder
  • 1/2 tsp fresh cracked pepper
  • 1/4 tsp nutmeg powder
  • Salt to taste
  • Oil for frying


  • 3-4 cardamom
  • 4 cloves
  • 1 tsp whole cumin
  • 1/2 tsp whole coriander
  • 1/2 tsp carbon seeds/ again

Dry roast the above ingredients until slightly brown and then grind it in a mortar and pastel.


  1. Drain out all the excess water from the veggies and roast in a pan with a a teaspoon of oil for a minute so that it doesn’t release moisture while making the kabab.
  2. Pulse the boiled Chickpeas in a food processor until coarsely mashed.
  3. Now, in a large bowl throw in all the above ingredients and the freshly grounded masala masala. Season with salt and pepper and combine all together properly. Adjust your seasoning of salt and spices according to your taste.
  4. Take small portions of the mixture and shape them into seekh kebabs and refrigerate for some time.
  5. Heat a little oil on a grill or a shallow pan over medium to high heat. Shallow fry the kebabs until they are evenly evenly brown and crispy outside. Do not over cook your kebabs.
  6. Serve hot with mint yogurt or tamarind chutney.

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