Jain Seekh Kebab | जैन सीख कबाब | Jain Recipes | Veg Seekh Kebab | Sanjeev Kapoor Khazana

Finger food gets a Jain twist. The joy of a pure with veggies and raisins that are very succulent.


Active ingredients

3-4 medium raw bananas, boiled, peeled and mashed
4 tbsps oil
2-3 green chillies, finely sliced
1/2 cup carefully chopped cabbage
1/4 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp chaat masala
Salt to taste
1/4 tsp green cardamom powder
4-5 raisins (kismis).
2 tbsps sliced fresh coriander leaves.
1 tbsp finely sliced fresh mint leaves.
2 tbsps roasted gram flour.
Cabbage salad to serve.
Jain green chutney to serve.
Fresh mint leaves for garnish.
Lemon wedges to serve.


1. Heat 1 tbsp oil in a non-stick pan.
2. Add green chillies and cabbage and blend well. Include turmeric powder and mix well. Cook for 1 minute. Take the pan off the heat and allow to cool somewhat.
3. Take boiled raw banana in a big bowl, add the cabbage mixture, red chilli powder, chaat masala, salt, green cardamom powder, raisins, coriander leaves, mint leaves, and roasted gram flour and mix till well combined.
4. Dip your fingers in some water and take a part of the mix and spread it on to a satay stick and shape it like a seekh.
5. Heat remaining oil in a non-stick pan. Location the seekh on it and cook for 3-4 minutes, turning the seekh in between till golden brown on all sides.
6. Organize the seekhs on a serving plate, garnish with mint leaves and serve hot with salad, Jain green chutney, and lemon wedges.

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Jain Seekh Kebab | सीख कबाब | Jain Recipes | Veg Seekh Kebab | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook


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  5. Thank you for including Jain recipes. As I’ve aged, I have learned to be more thoughtful about my personal choices for food and how I cook for myself and for others. It’s nice to have recipes like this, but I will modify it a bit since I don’t like raisins.

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