Appetiser
Vegetarian
Kebab
Intermediate
For 3 people

Recycle & Turn Veg Peels Into Spiced Vegetable Kebabs


An ingenious Indian snack that turns humble vegetable peels into crisp, spiced kebabs. Vegetable peels, sautéed with aromatics, are bound with mashed potato into a dough and pan-fried. Subtly spiced with classic garam masala, these kebabs are a nutritious, no-waste treat. The recipe is simple enough for beginners, with just 20 minutes of prep.

 

Ingredients

  • Sunrise Sabji Masala

    20 g
  • Sunrise Chaat Masala

    20 g
  • Mixed Vegetable Peels (boiled and chopped)

    100 g
  • Refined Oil

    60 ml
  • Salt to taste

  • Cumin Seeds

    10 g
  • Mashed Potato

    120 g
  • Sunrise Cumin Powder

    15 g
  • Onion (finely chopped)

    25 g
  • Ginger (finely chopped)

    15 g
  • Garlic (finely chopped)

    15 g
  • Sunrise Turmeric Powder

    20 g
  • Sunrise Red Chilli Powder

    15 g
  • Coriander Leaves (chopped)

    15 g
  • Green Chillies (for Garnish)

  • Cumin seeds

    10 g

Sunrise tip: For easier shaping, oil your hands lightly before forming the kebabs. This prevents the mixture from sticking to your palms.


Steps

Step 1: Sauté the peels

Time: 10 minutes

Heat 50 ml refined oil in a pan. Add cumin seeds, chopped onion, chopped ginger, chopped garlic and fry them for 2-3 minutes.

Mix in the chopped vegetable peels and cook for 2-3 minutes until they soften.


Step 2: Saute with aromatics and potatoes

Time: 10 minutes

Add Sunrise Turmeric powder, Sunrise Red Chilli Powder, Sunrise Cumin powder and Sunrise Sabji Masala to the vegetable peel mixture. Cook well for 2-3 minutes.

Add mashed potatoes and again cook for 2-3 minutes.

Add salt to taste, sprinkle the Sunrise Chaat Masala and chopped coriander leaves. Cook for 2-3 minutes.


Step 3: Shape the kebabs

Time: 15 minutes

Turn off the heat. Take out the mixture in a large bowl and let it cool down.

Once the mixture is cooled, take some mixture in your hands and gently roll it into the shape of a patty. Press gently to secure the circular shape  and repeat to shape all the kebabs.


Step 4: Shallow fry the kebabs

Time: 15 minutes

Brush 10 ml refined oil in a non-stick pan over medium heat. Gently place the shaped kebabs in the pan, leaving some space between each. Toast evenly for 6-8 minutes, turning them carefully every 2 minutes, until they are golden-brown and crisp on all sides.


Step 5: Serve hot

Remove the fried veg peel kebabs onto a serving plate lined with paper towels to drain excess oil. Serve piping hot with ketchup, mint-coriander chutney and sliced onions on the side.


Goes Best With

  • Side Dish: Tomato ketchup, Mint-coriander chutney, sliced onions