Lotus Stem Kebab to Edamame Galouti: Indian chefs unveil veg variations of the classic dish for World Vegetarian Day

A classic Indian starter, characterised by rich and authentic flavours, kebab finds itself among the favourite dishes of many food enthusiasts. Although it is predominantly considered a non-vegetarian snack, its vegetarian variations can be equally delectable.

With experimentation in ingredients and a unique take on classic recipes, vegetarian cuisine creates an indelible mark in the culinary world. World Vegetarian Day, observed on October 1 every year, aims to highlight the environmental and nutritional benefits of vegetarian food and its growing popularity.

Vegetarian kebabs are increasingly being served at restaurants and prepared at home. Indian chefs share unique kebab recipes, some of which include the hero of vegetarian dishes, paneer, while others are more experimental with ingredients like lotus stem and edamame.

Lotus Stem Kebabs

This is a vegetarian twist on traditional kebabs. "It is a nutrient-packed, flavourful dish made with lotus stem (kamal kakdi) and an assortment of spices and ingredients. This kebab offers a delicate balance of creamy, spicy, and nutty flavors, perfect for any occasion," shares chef Shubhash Shirke, Corporate Chef, , The Pantry, Mumbai.

Ingredients
Kamal kakdi (lotus stem) - 250 g
Brown cashew paste - 20 g
Brown onion paste - 20 g
Coconut powder - 10 g
Deshi ghee - 80 g
Roasted channa (Bengal gram) - 10 g
Fresh milk - 30 g
Garam masala powder - 10 g
Cocktail beetroot onion - 20 g
Deggi chili powder - 5 g
Cardamom powder (elaichi) - 5 g
Prunes - 10 g
Curd - 10 g
Onion - 10 g
Green chili - 5 g
Chaat masala - 5 g
Salt - 10 g
Chana dal - 20 g

Method

1. Prepare the lotus stem: Boil the kamal kakdi (lotus stem) until soft and mash it into a smooth paste.
2. Grind the ingredients: Grind roasted channa and chana dal into a fine powder.
3. Mix the base: In a large mixing bowl, combine the mashed lotus stem, brown cashew paste, brown onion paste and coconut powder. Mix well.
4. Prepare the masala: In a heated pan, add desi ghee and sauté onions, green chilies and cocktail beetroot onions until caramelised. Add garam masala, deggi chilli and cardamom powder. Stir well for the spices to release their flavours.
5. Blend with other ingredients: Add curd, prunes and milk to the pan, and stir until the mixture thickens slightly. Incorporate the sautéed masala into the lotus stem mixture and knead it thoroughly until the ingredients are well blended.
6. Shape the kebabs: Form the mixture into kebab-shaped patties.
7. Cook: Heat ghee in a flat-bottomed pan. Place the kebabs in the pan and cook them until golden brown and crisp on both sides.
8. Garnish: Once cooked, sprinkle with chaat masala and garnish with fresh onion slices and coriander.

Vegetarian Shikampuri Kebab

This unique take on the traditional kebab blends richness of vegetables with a cheesy surprise. Chef Rupesh Ramnath Mokal of Tattva, Andheri, says, "This dish is a delightful fusion of traditional flavours and modern vegetarian innovation. We've taken classic spices and paired them with wholesome vegetables, creating a kebab that is not only delicious but also rich in textures. The creamy mozzarella stuffing adds a surprise element, making it a perfect appetizer for vegetarians who want to experience something indulgent and flavorful."

Ingredients
Cauliflower - 500 gm
Carrot - 350 gm
French beans - 250 gm
Coriander - 10 gm
Potato - 250 gm
Onion - 50 gm
Garlic - 10 gm
Mashed paneer - 100 gm
Curry powder - 10 gm
Salt - 10 gm
Cumin powder - 5 gm
Amchur or chaat masala - 5 gm
Mozzarella cheese - 250 gm

Method

1. Preparation: Finely chop cauliflower, carrot and French beans.
2. Boiling: Boil the vegetables (carrot, cauliflower and beans) until tender.
3. Sautéing: In a pan, heat oil and sauté the boiled vegetables, onion, garlic and coriander. Add mashed paneer, potatoes and spices (curry powder, salt, cumin powder and amchur) and mix thoroughly.
4. Forming kebabs: Once the mixture cools, form 35 gm balls and stuff them with mozzarella cheese in the center.
5. Cooking: Deep fry the kebabs until golden brown and crispy.
6. Serving: Serve hot with a side of creamy chili mayo or green chutney.

The dish can also be served with Chilli Mayo.

Ingredients
Dry red chili paste - 500 gm
Mayonnaise - 250 gm
Aromat powder - 10 gm
Crushed black pepper - 5 gm

Method
Mix all ingredients thoroughly until smooth and creamy.

Paneer Shashlik

This recipe elevates simple ingredients into a delightful dish. "The marinade, featuring hung curd and a blend of spices, infuses paneer with rich flavours, while the garlic adds an aromatic touch. Grilling brings out the natural sweetness of the bell peppers and creates that beautiful char on the paneer. Brushing the skewers with butter ensures they stay moist and adds a delicious finish. Served hot with garlic toum and grilled vegetables, this dish is perfect for any gathering or a cozy evening at home," says chef Akshay Kale, Corporate Chef (R&D), ilili, Dadar.

Ingredients
Paneer - 200 gm
Hung curd - 190 gm
Seven spice - 10 gm
Oil - 20 ml
Chopped garlic -- 1 tbsp
Cajun spice - 5 gm
Tomato paste - 5 gm

Method

1. In a bowl, mix together the marinade ingredients.
2. Add the paneer cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Add the bell peppers to the marinade and mix well.
4. Preheat a grill.
5. Thread the marinated paneer and vegetables onto skewers, leaving a little space between each piece.
6. Brush the skewers with butter.
7. Grill the skewers for 8-10 minutes, turning occasionally, until the paneer is golden brown and the vegetables are tender.
8. Serve hot with garlic toum and grilled vegetables.

Palak Paneer Seekh Kebab

This vegetarian variation of kebab combines gives a twist to the classic palak paneer. Sujit Mehta, Co-owner, Millo, shares, "This dish is an ode to the versatility of vegetarian cuisine. Inspired by the classic palak paneer, it showcases how the richness of paneer and the vibrant flavour of spinach can transform a traditionally non-vegetarian kebab into a delightful vegetarian experience."

Ingredients
Oil - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chilli paste - 1 tsp
Chopped onions - 1/4 cup
Finely chopped palak - 1/2 cup
Freshly ground black pepper (kalimirch) - 1/2 tsp
Chilli powder - 1 1/2 tsp
Chaat masala - 1 tsp
Coriander-cumin seeds (dhania-jeera) powder - 1 tsp
Boiled and grated potatoes - 1 cup
Grated paneer (cottage cheese) - 1/2 cup
Grated processed cheese - 1/4 cup
Bread crumbs - 5 tbsp
Fried onions, lightly crushed - 1/4 cup
Finely chopped mint leaves - 2 tbsp
Finely chopped coriander - 2 tbsp
Corn flour - 1 tbsp
Salt to taste
Oil for greasing - 3 tbsp
Oil for cooking - 3 tbsp

Method

1. In a non-stick broad pan, heat oil, add garlic paste, add ginger paste, add green chilli paste and onions and sauté on a medium flame for 1 minute.
2. Add palak and onions and sauté on a medium flame for 5 to 6 minutes
3. Add black pepper powder, coriander-cumin seeds powder, chat masala, chilli powder and cook on a medium flame for 1 minute.
4. Transfer the mixture to another bowl and cool slightly. Add potatoes, paneer, cheese, breadcrumbs, fried onions, mint leaves, coriander, corn flour and salt. Mix well.
5. Combine and form a dough and place it on the sides of the plate.
6. Mix the dough well, make eight equal portions and make kebabs using skewers.
7. Cook it well in a tandoor by later applying butter on the top to get a nice brown crust.

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Baheda-rubbed Tofu

This unique take on kebabs blends local Himachali flavours with authentic grilling techniques. Chef Rajesh Kumar, Chef de Partie, Indian Cuisine, Araiya Palampur, explains, "The Baheda-rubbed tofu is more than just a dish; it's a celebration of flavour, nutrition and creativity. In Himachal Pradesh, baheda is often collected from the wild, supporting local communities and traditional harvesting practices. Many Himachali recipes incorporate baheda, especially during festivals and special occasions, showcasing its importance in regional culinary traditions."

He adds, "Tofu is a fantastic protein source and an excellent canvas for flavours. By pairing it with baheda, we create a dish that is not only delicious but also plant-based, catering to a diverse audience, including vegans and health-conscious eaters."

Informing about different culinary techniques that can be used to prepare this dish, he says, "Whether grilling, baking or pan-frying, each method brings out different characteristics of the kebab. For a smoky flavour, grilling is recommended, while baking offers a healthier alternative without compromising taste."

Ingredients
Tofu - 250 gm
Baheda fruits, soaked and mashed into a paste - 30 gm
Ginger-garlic paste - 15 gm
Cumin powder - 5 gm
Coriander powder - 5 gm
Garam masala - 3 gm
Red chili powder - 5 gm
Himalayan salt - 3 gm
Lemon juice - 10 ml
Fresh coriander, chopped
Olive Oil

Method

1. Prepare the mixture: In a large bowl, add square-cut tofu, baheda paste, ginger-garlic paste, cumin powder, coriander powder, garam masala, red chili powder, salt, lemon juice and chopped coriander. Marinate well until all ingredients are combined. Refrigerate these for about 30 minutes. This helps them hold their marinade while cooking.
2. Baking: Preheat your oven to 180 degree celsius. Place the kebabs on a baking tray, brush with a little oil and bake for about 11-13 minutes, turning halfway through, until golden and crispy.

Hara Bhara Kebab

This is an evergreen vegetarian kebab starter that can easily be prepared at home. It is packed with nutritious vegetables and is a great option for those looking for a healthy and satisfying snack. "I have made Hara Bhara Kebab numerous times and every time there is a slight variation, whether in dressing, chutney or the texture," says chef Naveen Joshi of Nouba Kitchen & Bar, Jaipur.

"There can be a variation in the texture, on the decision whether you want the kebabs to be crunchy or normal. For crunch, just add almonds, it will completely transform the taste of kebab," he adds.

Ingredients
Beans
Carrot
Cauliflower
Green peas
Green capsicum
Amul cheese block
Coriander leaves
Mint leaves
Cashews (Kaju)
Salt to taste
Chaat masala
Coriander powder
Jeera powder
Kitchen king powder

Method

1. Prepare the vegetables: Steam or boil the beans, carrot, cauliflower and green peas until tender but not mushy. Chop the green capsicum into small pieces.
2. Process the ingredients: Combine the steamed vegetables, chopped green capsicum, grated cheese, coriander leaves, mint leaves and walnuts in a food processor. Pulse until you have a coarse mixture.
3. Add spices: Add salt, chaat masala, coriander powder, jeera powder and Kitchen king powder to the mixture. Pulse again until well combined.
4. Shape the kebabs: Moisten your hands with water and shape the mixture into small, round patties.
5. Cook the kebabs: Heat a griddle or skillet with a little oil. Cook the kebabs until golden brown on both sides.

Variations

• Add chopped walnuts or almonds for a nutty crunch.
• Serve the dish with mint chutney or tamarind chutney.

Edamame Galouti Kebab

This variation of kebab is a delightful fusion of flavours. Chef Prakash Joshi of Epitome, Lower Parel, shares, "The creaminess of hung curd combined with the nuttiness of edamame and fresh spinach creates a rich, savoury treat. I love the warmth from the green chilli and the subtle aroma of mace, which elevate the dish. Shallow frying in ghee gives them a perfect golden crust while keeping the inside soft. Paired with methi mayonnaise, these kebabs are a delicious snack or a standout dish for any meal."

Ingredients
Edamame - 150 gm
Hung curd - 50 gm
Spinach - 200 gm
Mace powder - 10 gm
Black pepper - 5 gm
Green cardamom - 20 gm
Gram flour - 100 gm
Salt - 20 gm
Chat masala - 30 gm
Cumin powder - 20 gm
Almonds - 30 gm
Coriander leaves - 40 gm
Green chilli - 20 gm
Methi mayonnaise - 2 tsp
Ghee - 10 ml

Method

1. In hung curd, add chopped edamame, blanched spinach, chopped green chilli, coriander leaves, gram flour, dried fruits, salt, mace powder and freshly cracked black pepper. Mix the ingredients well, making sure the edamame, spinach and hung curd are combined well.
2. Do not over knead and prepare small sized patties or kebabs.
3. Now, shallow fry kebabs in hot plate with ghee till they turn golden brown.
4. Drain the kebab onto a kitchen paper to remove excess oil. Finally, serve the dish with methi mayonnaise.

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