Green Peas and Soy Granules Seekh Recipe:
Hare Bhare Seekh, our favorite Indian style party starters for all veggies.
Summers are right at the corner and its one of the last stocks of fresh green peas available for this season in my part of the world. Just a little before stocking up my freezer with enough green peas to last through the summer’s I decided to savour the fresh flavours by remodeling a delicious vegetarian seekh. The ‘seekh kababs’ are a signature Indian recipe which is a definite crowd pleaser on special occasions. The seekh is essentially a North Indian recipe, however each north Indian state has its own twist of spices that differentiates a Punjabi style from that of an Awadhi or Kashmiri or Rajasthani. The seekh that I have prepared today although is inspired a little from the Hara Bhara Kebabs (Green veg Indian Patties) and then developed with the Punjabi style spices and some of my own ideas into succulent vegetarian seekh.
These green peas, soy granules and potato seekh came as a relief to my aching palate that had been surviving on ‘khichdi’ and soups for the entire week after being taken down by fever and a bad cough. The changing weather always plays its tricks and catches me off guard; well anyway since I was feeling much better today I jumped into the kitchen, my favourite corner at home. While working through this recipe in my head I realised that while I had all the ingredients at home what I did not have were skewers. Going out to just buy some skewers was too much of a work for a lazy me but like some say laziness is the mother of creativity, I pulled a few twigs from an old unused Bamboo table mat, washed and wiped them clean to make six perfect skewers. So before you go out to buy skewers just take a look around your home and even you could find something handy.
Ingredients (makes 6 skewers, serves 2):
- 1 cup fresh grean peas
- ½ cup soaked soy granules
- 1 medium size potato, boiled and peeled
- 2 green chillies
- Handful of fresh coriander leaves
- ½ tsp cumin powder
- ½ tsp dry coriander seed powder
- 1/4th tsp black pepper powder
- A pinch of garam masala
- 1 slice of bread, made into crumbs
- Salt to taste
- 2 tbsp vegetable oil
- Boil green peas with a little salt, drain and spread on a towel to remove all excess water.
- Slit, deseed and finely chop the green chillies, also finely chop a tbsp full of ginger and the entire coriander leaves.
- In a mixing bowl grate the boiled potato, squeeze all water from the soy granules by pressing between your palm and green peas simultaneously and add to the potato.
- Then add the chopped chillies, ginger, coriander leaves, cumin powder, salt to taste, coriander powder, pepper powder, garam masala and mix well to incorporate everything together.
- Then add the bread crumbs and mix it well, divide the mixture into 6 equal parts.
- Now moisten your palm and press each part along the length of a skewer to make each kebab approx 5 inch in length.
- Now, these skewers can be either roasted in a hot tandoor for 7-8 minutes or a hot grill for the same amount of time. Alternatively, deep fry or you may choose to simply pan grill it like us, read on to see how.
- Heat large flat frying pan, diameter enough for the entire length of the skewer to fit in. Brush with a tbsp of oil and grill in two batches, rolling on all sides untill golden all around. Serve hot with our favourite green chutney and tomato ketchup.
Dos and don’ts:
Just strain all the excess water off the peas and soy granules to avoid your mixture from becoming too loose to hold on the skewers.