Veggie Kebabs on tawa



Kebabs are one among favourite plethora of other Indian appetizers, which is simple and soothing to eat. Here I choosed sweet potatoes and vegetables. These kebabs were bit crunchy flavourful exterior with a soft, wonderfully textured inside that would make you fall in love instantly. A dash of garam masala spice and tasty peas kicks up the flavor and texture in these meatless patties.

Typically kebabs are deep fried  and oily makes it high calorie dish. I think the base ingredients helped plus pan- frying only the tops in coconut oil.

This can be enjoyed for breakfast, lunch or dinner.

Yields: 8-10 kebabs
Preparation time: 20 minutes
Cooking time: 8-10 minutes (per batch)


  • Boiled Sweet potato-2medium
  • Finely chopped onion-1small
  • Finely chopped green beans-8-10
  • Grated carrot-1medium
  • Finely chopped cabbage-1/2cup
  • Frozen peas-1/4cup
  • Fennel seeds-1tsp
  • Chaat masala-1/2tsp
  • Chilli powder-1tsp
  • Grated ginger-1tsp
  • Minced garlic-3cloves
  • Salt- to taste
  • Oil- 2tsp+for shallow frying


  • In a mixing bowl mash the boiled sweet potatoes and set aside.
  • Heat oil in a pan add fennel seeds, ginger, garlic and sauté for few seconds.
  • Add onion and saute until translucent, add finely chopped/grated veggies (beans, carrot, cabbage) and saute for 2-3 minutes.
  • Add chilli powder, chaat masala, salt, mashed sweet potatoes mix well until blends with the veggies.
  • Turn off the flame and allow the mixture to cool a bit.


For the kebabs:

  • Divide the mixture to 10-12 equal portions and roll them between your palms to make a long elongated kebab.
  • Now heat a non-stick tawa/griddle and place the kebabs 3-4 at a time and cook all four sides on a medium low flame (each side take 2-3 minutes so approx.-10-12 minutes).
  • Once cooked all over- serve hot with salads, dips.



  • Spices and combination of veggies can be personalised as per the taste.
  • Make sure to cook all sides for even cooking and on a medium low flame (I flattened each side and cooked). Cooking on a high flame cooks from outside and leaves the inner surface soft and uncooked.
  • This can also be baked or deep fried.
  • For baking cook in the pre-heated oven for 25-30 minutes flipping halfway at 200deg C.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on March 13, 2015, in Appetizers, Indian, International, Starters. Bookmark the permalink. 38 Comments.

  1. Jackie Saulmon Ramirez

    Before I read the notes at the bottom I already planned to try baking this. The various textures and flavors sound very inviting. 🙂


  2. Delicious veggie kababs Chitra I need to try it.


  3. I love kebabs, veggie or otherwise and these sound really good.


  4. Arasi Arumugam

    looks wonderful.. Bookmarking this to try in summer 🙂


  5. I’ve been eating Indian food since…30 years! I’ve never seen these on a menu or at a buffet! Tell me what time dinner is being served and I’ll be there to try them out! I’ll bring wine! 🙂

    That last image is wonderful! They look yummy, the DOF is wonderful, and the composition is lovely. Well done.


  6. Mr. Militant Negro

    Reblogged this on The Militant Negro™.


  7. Feels like picking those kababs straight out of the screen and eat !


  8. Looks good Chitra. Was looking for a sweet potato recipe. Definitely on my list to try..


  9. It looks YUMMY! Do you do delivery service? 🙂 Kamila


  10. I am living sweet potato at the moment and this a great idea, thanks for sharing.


  11. Oooooh yesssssssssss….


  12. Yummy kebabs made to perfection:)…


  13. Perfect and healthy dear!!!

    Liked by 1 person

  14. These veggie kababs look amazing! I love your creativity that shows in every recipe! 🙂


  15. This is a perfect delectable delight! Great recipe, thanks for sharing.


  16. You are a culinary genius here! ooh w


  17. Ooh waw, dear Chitra! This is amazing! xxx


  18. What a great recipe! Thanks for the share. 🙂


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