Cauliflower Kababs are a tasty twist on traditional kababs. I stumbled upon this recipe during a family gathering and knew I had to share it. These kababs have a crispy outside and soft inside, making them perfect for parties or evening snacks. The blend of spices with cauliflower creates something truly special.
About the Recipe
This recipe turns humble cauliflower into something extraordinary. The combination of Bengal gram, bread, and spices creates kababs that are crispy outside and tender inside. They’re filling enough to serve as a main dish but work great as appetizers too. The best part? You don’t need any special skills to make them.
Why You’ll Love This Recipe
These kababs are super versatile – serve them as snacks, appetizers, or party food. They’re vegetarian-friendly and packed with protein from the Bengal gram. The mix of spices gives them an amazing flavor that’ll have everyone asking for the recipe. Plus, you can prep them ahead and bake when needed.
Cauliflower Kababs
Cooking Tips
– Don’t overcook the cauliflower – it should be just tender
– Grind the spices fresh for best flavor
– Make sure to squeeze out excess water from the bread completely
– Oil the skewers well to prevent sticking
– Watch the kababs closely while baking to avoid burning
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 45 minutes. Serve hot with mint chutney or ketchup. Store unbaked kababs in the fridge for up to 24 hours. Once baked, eat them fresh for the best taste and texture.
Similar Recipes
- Vegetable Seekh Kababs
- Paneer Tikka
- Mushroom Kababs
Nutrient Benefits
These kababs pack protein from Bengal gram, fiber from cauliflower, and antioxidants from spices. They’re lower in calories than meat kababs but still filling and nutritious. The mix of spices aids digestion and adds anti-inflammatory benefits.
Cauliflower Kababs
Ingredients
- 1 cup Bengal gram dhal
- 1 Cauliflower
- 6 slices Bread
- 1/4 cup Finely cut onions
- 1 tbsp Chopped coriander leaves
- 2 tbsp Bengal gram flour
- Salt - as required
- 2 tbsp Fine bread crumbs
- 1 tbsp Cumin seeds
- 1 tbsp Poppy seeds
- 2 Cardamom
- 2 flakes Garlic
- 2 Cloves
- 7 Red chilles
- Oil (for frying)
Instructions
- Wash and cut cauliflower into big flowerettes.
- Arrange on a sieve and stream for 3 minutes in cooker
- Cook dhal in enough water till one whistle sound.
- Drain water completely.
- Dry roast poppy and cumin separately.
- Grind it along with red chilles, garlic, cardamom and cloves with minimum water possible.
- Then add dhal, cauliflower and grind coarsely.
- Heat oil in a pan and fry onions till crisp.
- Add ground masala paste and fry till moisture dries up.
- Dip bread slices in water and sqeeze immediately to remove water. Add salt, chopped coriander, bengal gram flour to the paste.
- Knead well and shape into kababs.
- Apply oil to skewers and shape a thin layer of paste on top.
- Top with little butter and bake in pre heated oven till brown.
- Slice into 3 or 4 pieces and serve hot with vinegar onions.
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Frequently Asked Questions
Can I make these kababs without an oven?
Yes. You can pan-fry them on medium heat until golden brown on all sides. Use little oil and turn gently.
Can I freeze these kababs?
You can freeze the shaped, unbaked kababs for up to a month. Thaw completely before baking.
How do I keep the kababs from falling apart?
Be sure to drain excess water well and add enough binding agents (bread and gram flour). Chill the mixture for 30 minutes before shaping.
