Lobia and Vegetable Kebabs
Delightful golden-brown kebabs packed with earthy black-eyed peas and vibrant vegetables, perfect for snacks and gatherings.
Ingredients
Main Ingredients
- 1 cup lobia (black-eyed peas), soaked and boiled
- 1 cup mixed vegetables (carrots, peas, bell peppers), finely chopped
- 1 onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tablespoons fresh coriander, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- to taste salt
- 1/2 cup breadcrumbs
- Oil for frying
Instructions
Preparation
- In a large mixing bowl, combine the boiled lobia, chopped vegetables, onion, green chilies, ginger-garlic paste, coriander, cumin powder, and salt.
- Mash the mixture until well combined.
- Add breadcrumbs to the mixture to bind it.
- Shape the mixture into small patties or kababs.
Cooking
- Heat oil in a frying pan over medium heat.
- Carefully place the kababs in the hot oil and fry until golden brown on both sides.
- Remove and drain on paper towels.
- Serve hot with chutney or sauce.
Notes
For a different texture, try adding grated zucchini or potatoes to the mixture. You can substitute lobia with chickpeas or kidney beans for variety. Adjust the heat level by adding more or fewer green chilies based on your preference. For a gluten-free option, omit the breadcrumbs and use mashed sweet potato as a binder instead. If you prefer a smoky flavor, grill the kebabs instead of frying them. Prepare the mixture a day ahead and store it in the refrigerator for quick cooking the next day.