Veg Russian Kebab

August 27, 2020November 21, 2022 TimesRide 0 Comments

Kebabs are different kinds of fried meat dishes. Several variants are common throughout the world. A kebab may be the classic kebab or shashlik. Small cubes of meat (whole or minced) cooked on a skewer are known as kebabs.

Kebabs consist of cut or ground meat mixed with wide range of accompaniments – from vegetables to spices. Kebabs are traditionally cooked over a fire on a skewer. However, some kebab dishes are now baked in an oven or in a pan or prepared as a stew or even fried.

The conventional meat used for preparing the kebabs is most often the mutton or lamb, but it may also include beef, goat, chicken, fish, or more variety. The use of fire and cooking in the Middle East dates back as far as 790,000 years. Now a days the minced mixture is put on skewers and are bonded together for cooking. They are either grilled or cooked on pan.

Russian kebab is traditionally a meat kebab coated with vermicelli. However this version we are going to make is a vegetarian Russian kebab, using different vegetables – binding with potato. We will also add American corn and cheese for the wonderful creamy filling. The outer coating is dipped in cornflour slurry and is coated with slightly roasted vermicelli. This brings the crispiness to the kebab.

Imagine the taste with a creamy flavorful filling, with mild fried coating and the crispy vermicelli. Trust me! This is the starter you can plan for any evening parties or hi-tea. Also you can prepare the kebabs and store it in refrigerator. Fry these when it’s time to serve. It tastes delicious when served hot. It can be accompanied with tomato ketchup or a mint chutney.

You may also try different shapes to make these kebabs – round, oval, long cylinder and many more. Just do not make them too thick as the main taste is the crispy coating.

Do try this unique appetizer and let me know the compliments you received with your comments. All the best!

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 4

Potatoes: 6 to 8
Salt: 1 teaspoon
Cheese: 100 grms (grated)
American Corn: ¼ Cup
Black Pepper powder: ¼ teaspoon
Corn flour: 2 Tablespoon
Green chillis: 2 (finely chopped)
Coriander: ¼ Cup
Chaat Masala: ½ teaspoon
Garam Masala: ¼ teaspoon
Ginger garlic paste: ½ teaspoon
Vegetables (Optional): Carrot, Beans, Cabbage, Capsicum- approx. ½ Cup

For Coating:

Corn flour: 2 Tablespoon
Water: 5 Tablespoon
Salt: ¼ teaspoon
Black Pepper: ¼ teaspoon
Vermicelli / Sev: ~ 200 grms

For Frying:

Oil: As per vessel size for deep frying

Pressure cook Potatoes (6 to 8) for 3 whistles on low-medium flame. Let it cool. Then peel and mash the potatoes. Refrigerate for 2 hrs (this would avoid stickiness)
To the potatoes, add Salt (1 teaspoon). Grate the Cheese (100 grms) and add to mixute.
Add American Corn (¼ Cup), Black Pepper powder (¼ teaspoon), Corn flour (2 Tablespoon), Green chillis (2 – finely chopped), Coriander (¼ Cup), Chaat Masala (½ teaspoon), Garam Masala (¼ teaspoon), Ginger garlic paste (½ teaspoon)
Add Vegetables of your choice. This is optional. You may add mix of Carrot, Beans, Cabbage, Capsicum- approx. ½ Cup
Mix all the ingredients well
Greece your palm with oil to avoid stickiness and make medium sized long balls and press them. (check the image for the shape)

For Coating:

Make a slurry by adding Corn flour (2 Tablespoon) and Water (5 Tablespoon)
Add Salt (¼ teaspoon) and Black Pepper (¼ teaspoon)
Take Vermicelli / Sev (~ 200 grms) in a seperate plate or container

Prepare and Fry:

Take one ball at a time, dip it in the slurry (prepared above) and then coat it with Vermicelli and the raw kebabs are ready
Take Oil (as Required for deep frying) in a deep pan. Heat it on a low medium flame.
Now deep fry the kebabs on low-medium flame till they turn golden brown.
Take it out on a paper napkin to remove excess oil.
And our kebabs are ready to serve! Enjoy this delicious delicacy!

Let’s Just Go For It! Wish you an Awesome Learning Experience.

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