Monday, 7 September 2015

Meatless kebabs for dinner

Ideally, I should have put up a picture of the assembled meal, but dinner is still a few hours away, and the combination of artificial light and my photography skills might have reduced my kebabs to dubious dark blobs.

The 'meat' in this kebab recipe is made up of raw coarsely ground sprouts. The masala I have used borrows heavily from the galavati kebab (great recipe for the traditional kebab is linked to its name), a kebab that draws its name from its super-soft texture.   But you could well substitute the masala (as I have done in the past) with garam masala from a packet and a splash of lemon juice, and get a kebab that would be less rich but still delicious.

These kebabs can be eaten on their own as a cholesterol-free, protein-rich snack, or you could roll them up in a roti, with lots of veggies and a piquant minty chutney for company. When I choose the second option, I usually consider hiring an armed security guard to safeguard the kebabs from myself.

So here goes.


200 g mung sprouts
250 g black chickpea sprouts (a smaller, dark brown relative of chickpeas)
6 cloves garlic
1 inch piece of peeled ginger
1 small onion
1/4 tsp chilli powder
Salt to taste
A few teaspoonfuls of oil for frying

For the masala

1/2 tsp jeera
A large pinch of nutmeg powder
2 small cardamom 
2 big cardamom
4 cloves
1/2 tsp poppy seeds


Toast the masala ingredients on a warm frying pan until aromatic. Cool and grind to a fine powder. 

Process the remaining ingredients into a coarse paste in a blender, adding minute amounts of water if necessary. Add the masala powder and adjust seasoning. 

Refrigerate until needed. This does improve the flavour, but it's ok to skip this step. 

Make little flattened balls of the kebab dough and arrange on a frying pan (I recycle the one I toasted the masala ingredients on), greased with a little oil. 

Turn when golden brown and cook the other side. 


The proportions of the sprouts can be varied with no harm done.

If you splash in too much water and the dough gets too slack, you could thicken it again with a little besan or chickpea flour.