Wash and drain dal. Make sure it is completely free of water. Add it to a food processor.
Add veggies. If using a mixer to grind dal, then please do not add veggies to the mixer. It will make the mixture runny and difficult to handle. Instead, finely chop the veggies and add them to the grounded dal later.
Grind dal in to a fine grainy paste.
Add spices one by one and give it a fine churn.
If using a mixer to grind dal then transfer it to a separate bowl, add spices and finely chopped/grated veggies.
Adjust seasonings.
Transfer it to a bowl and add besan. Mix it well.
Besan will bind the mixture and make it somewhat thick. Meaning the mixture will still be soft and gooey to touch and that is what will make softer kebabs.
Take some mixture in hand. Please excuse my pictures as suddenly Mother Nature decided to bless us with some rain and cloudy weather.
And start shaping the kebabs. If you are finding it difficult to shape the kebabs then apply some oil in your palms and try shaping them. Keep the shaped kebabs in the refrigerator for 30 minutes. One way is to spread these kebabs on a wet skewer and pan cook them and another method is to shape them like kebabs and pan cook them.
After 30 minutes, take them out. Heat oil in a Kadai, add kebabs, and start cooking on a medium flame.
Cook until well browned, stirring occasionally, for about 10-15 minutes.
Veggie seekh kebabs are ready. Sprinkle lemon juice and chaat masala.
