Appetiser
Vegetarian
Kebab
Intermediate
For 3 people

About Veg Peels Kebab


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