No one will believe that these Veg Hariyali Kebabs are not deep fried. Crunchy from outside and soft from inside , these Indian vegetarian kebabs make a great appetizer for any occasion. Today I am going to show you how easy it is to make these Veg Hariyali Kebabs with step by step instructions.
Kebabs are one of the popular appetizers on an Indian menu . Fried or not who cares, they are absolutely tempting and we all relish them to the core . There are so many ways vegetarian kebabs can be made ingredient and method wise. I love the ones which have crunchy exterior and moist and mouth melting interior with clean flavor and balanced spices . Today I am happy to share a delicious way of making kebabs – no fry veg hariyali kebabs (healthier version) which are moist on the inside and crunchy on the outside just like you find in a restaurant but the difference is that these are not deep fried – so less guilty.
There are couple of ways you can make kebabs which results into varied exterior texture of the kebabs . You can bake them , pan fry , deep fry , shallow fry or use a appe pan like I did for this particular recipe. I love my appe pan , it’s one of the genius inventions in cooking world. There is so much you can do with it. I have successfully reduced frying a lot of stuff , instead I use this pan . So no more curbing any cravings , eat delicious food guilt free. One important thing you need while using appe pan – patience , patience and lot of patience, as they cook slowly compared to the fried ones. If you do not have this pan , you can flatten the kebabs and make them like tikkis too . You can even bake or fry them ,choice is yours. Either ways they taste great.
Lets talk about what these kebabs are made of and why the exterior is so crunchy ?
Simple ingredients and clean flavors sum up these Hariyali kebabs .
3 p’s – I have used boiled grated potatoes , boiled peas and paneer .
It has refreshing notes of added fresh mint and spiced up with green chilies and some dry spices.
It has 3 different coating to get the perfect crunch .
3 different bowls with cornflour , flaxseed meal slurry , bread crumbs respectively.
You can by all means skip this step but an extra 10 minutes is totally worth it .
So why this extra step ?
reason 1 – It gives a nice firm crunch on the outside.
reason 2 – 1 st coat – rolling the kebabs with cornflour – it won’ let oil penetrate the filling keeping the inside from getting oily and greasy even if you intend to deep fry.
2 nd coat – flaxseed meal slurry – in classic recipes egg mixture or cornflour and all-purpose flour slurry is used for dipping . I use flax for a long time now, its healthy and works like a charm . See notes for substitution.
3 rd coat – rolling it in dry bread crumbs or panko crumbs for ultimate crunchy experience.
Set up your dipping station like pictorial below.
In the picture above you can see , the two kebabs on the very top aren’t coated , hence they do not have a crunchy exterior . They are ideal to dunk in a curry / gravy as koftas but as appetizer I prefer the coated ones.
No deep fry – Guilt free
perfect party appetizer
jain – no potato, onion , garlic options given
make ahead of time
Below is step by step pictorial of making of these kebabs followed by the recipe.
no fry veg hariyali kebabs (healthier version)
- 1 cup boiled peas
- 1 cup grated boiled potatoes
- ½ cup grated paneer
- 1 teaspoon veg oil
- ½ teaspoon dry mango powder / amchoor *
- 2 teaspoon fennel seeds/ sauf
- Fistful of mint leaves/ pudhina finely chopped *
- ½ teaspoon green chilly paste
- 1 teaspoon grated ginger
- ½ teaspoon crushed kasoori methi optional
- Salt to taste
- Dash of black pepper
- For coating
- ¼ cup or more corn flour for rolling
- 2 tablespoon flaxseed meal plus
- 9 tablespoon warm water
- 3-4 slices of breads grounded .
- ½ cup panko bread crumbs*
Roughly pat dry the boiled peas and pulse / mash or grind them. Heat oil in a non stick pan on medium heat, add in the fennel seeds, cook for 15 seconds. Add in the ginger chilly paste , cook it for 5 seconds. Add in the peas mixture , cook for 1 minute. Stirring it well . Add in dry mango powder, salt , pepper , grated potato, grated paneer and give a quick mix so that the mixture comes together and is evenly coated with spices. Taste test and adjust the spices. Switch off the flame. Add in the chopped mint , kasoori methi and mix it well . Let the mixture cool down before making lime size balls.
Prepare the kebabs for cooking.
Set up the dipping station as pictorial given above.
Place corn flour , flax seed meal slurry ( mix warm water plus flax meal and let it stand for a minute) flax slurry is ready to use and bread and panko crumbs in 3 separate bowls .
Now take one kebab , roll it in flour , then dip it in the slurry and well coat and then dunk it in the bread crumbs and roll it well. Repeat this with all the kebabs .
Heat up the appe pan on low medium heat, brush every cavity lightly with oil. Once warm , add the kebabs and brush them with oil , cook them until golden brown overall. Rotate and flip them in intervals with a help of a small spoon or wooden skewer as needed to evenly cook . The appe pan method is quiet slow but results are worth it. Alternatively you can bake or fry them. Serve warm with a side of your favorite dip , ketchup or chutney.
Please go through important notes for substitutions.
Notes and possible substitutions-
substitute white potatoes with sweet potatoes, raw cooked bananas or yams.
substitute flaxseed meal with equal proportions of all purpose flour and cornflour thin slurry.
add in desired spices.
Can be deep fried or baked.
substitute panko bread crumbs with lightly toasted , dried and cooled bread crumbs .
you will find panko crumbs in any departmental stores in asian / japanese food aisle
substitute fresh mint with 1 teaspoon dried mint .
Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook pagecarveyourcraving in messages section and follow me on Pinterest .
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