Fibre-Rich Vegetable Kebabs For Festivals

If there’s one thing that tends to get forgotten during festivals, it’s the healthy stuff. Everyone remembers the sweets, the fried snacks, the ghee-laden treats, but not the simple, filling options that aren’t heavy on the stomach. These vegetable kebabs are one of those things you can quietly bring to the table without making a big show of it. They’re soft inside, crisp outside, full of fibre, and not at all complicated. They go well with curd or chutney and don’t leave you feeling sleepy straight after eating.

During festivals, there’s often a table full of sweets and fried snacks, but not everyone wants to eat something heavy before the main meal. That’s where these vegetable kebabs fit in quite naturally. They are light, high in fibre, and easy to digest, yet they don’t feel bland or boring. You can make the base ahead of time, shape them into small patties, and just cook them when needed. They also work well if you’re trying to add more vegetables into everyday cooking without it becoming a chore.

The best thing about these kebabs is how flexible they are. You don’t need to follow exact measurements, and you can adjust the ingredients depending on what’s in the fridge. Just make sure there’s some cooked dal or mashed chana, some oats or poha for binding, and a mix of vegetables that aren’t too watery. That’s usually enough to make a good batch that holds its shape, tastes good, and makes everyone feel like they’ve eaten something filling without being too full.

Ingredients

Serves 3 to 4 people

• ½ cup cooked chana dal (or any leftover cooked dal without too much water)
  
• 1 small potato, boiled and mashed
  
• ½ cup grated carrot
  
• ¼ cup chopped beans or finely shredded cabbage
  
• ½ cup rolled oats or powdered poha (for binding)
  
• 1 small onion, chopped
  
• 1 to 2 green chillies, chopped
  
• A few coriander leaves, chopped
  
• ½ teaspoon roasted cumin powder
  
• ½ teaspoon garam masala
  
• Salt to taste
  
• A little oil or ghee for pan-cooking
  

Cooking Instructions

1. Take the cooked chana dal and mash it gently with a fork or spoon. It doesn’t have to be completely smooth, a little texture is good. 
2. Add the mashed potato to this mixture. Then mix in the grated carrot, chopped beans or cabbage, and the chopped onion. Sprinkle in the oats or powdered poha to help bind everything together. You’ll start to notice the mixture becoming a bit firmer now.
3. Next, add the green chillies, chopped coriander, cumin powder, garam masala, and salt. Mix everything together slowly with your hands. Try forming a small ball or patty and see if it holds its shape. If it feels too wet, add a little more oats. If it’s too dry, you can sprinkle a few drops of water or a spoon of curd.
4. Once the mixture feels right, shape it into flat kebabs. You can keep them thick or thin depending on your preference. 
5. Heat a pan with a little oil or ghee and place the kebabs on it. Let them cook on a low to medium flame until the bottom becomes golden and slightly crisp. Flip and cook the other side the same way. It usually takes around 3 to 4 minutes per side, but it depends on how thick the patties are.
6. You can also bake them in a preheated oven at 180°C for 20–25 minutes, flipping halfway through. Or place them in an air-fryer if you’re avoiding oil altogether. Just brush them lightly with oil on both sides before you do.

Tips And Tricks To Get Your Kebabs Just Right

• Try not to add too much moisture. If your vegetables have water, squeeze them slightly before adding to the mix.
  
• Avoid skipping the oats or poha. This is what helps everything stick together without breaking apart.
  
• You can add a spoon of besan or whole wheat flour if you’re out of oats. It works as a decent binder too.
  
• If the mixture feels too soft after shaping, place the patties in the fridge for 20 minutes before cooking. This helps firm them up.
  
• For extra fibre, you can also mix in some boiled green peas, grated beetroot, or even some cooked brown rice.
  
• Serve them with green chutney, a spoon of hung curd, or even tomato ketchup if you’re serving kids.
  
• You can make the mix a day ahead and store it in an airtight box in the fridge. Just shape and cook when needed.
  

Serving Suggestions 

1. As a tea-time snack
   Serve them warm with a cup of chai and a bit of mint chutney on the side. One or two are enough to feel satisfied without feeling heavy.
   
2. Stuffed in a paratha or wrap
   Take a hot paratha, stuff in one or two kebabs, throw in some onions or lettuce, and a spoon of curd or green chutney. Makes for a quick and proper lunch.
   
3. As a burger patty
   Sandwich it between a soft bun, add tomato slices, and maybe a slice of cheese. It’s surprisingly filling and kids usually like this version too.
   
4. Mixed into a warm rice bowl
   Crumble up a few, mix them into plain rice with a squeeze of lime and a handful of chopped cucumber or peanuts. It’s not traditional, but it works.
   
5. Party appetiser with chutneys
   If guests show up unannounced, just heat a few from the freezer and serve with two chutneys: spicy and sweet.
   

These kebabs are clean, home-style snacks that give you a break from all the deep-fried food around this time of year. You’ll find that even if you’re not usually someone who eats a lot of fibre, these kebabs are a gentle way to include more of it in your meals. They go well with chai, with a small salad, or even inside a roti roll. Sometimes, festive food doesn’t need to be over the top. It just needs to feel like it belongs on the table.