Can I make these without skewers?

Absolutely. Shape the mixture into flat tikkis or small cylinders instead. They fry just as well and are easier to handle without skewers.

Why do the kebabs fall apart while frying?

The most likely reason is insufficient kneading of the paneer or not enough freezing time. Make sure the paneer is completely smooth before mixing, and do not skip the 1-hour freeze, for it is what holds the kebab together in the pan.

Can I bake these instead of shallow frying?

Yes. Brush or spray with ghee and bake at 200°C for 18-20 minutes, turning halfway, until golden. The texture will be slightly different but still delicious.

Is store-bought paneer fine to use?

Yes, though homemade paneer tends to be softer and binds better. If using store-bought, grate it finely before kneading to ensure a smooth, lump-free mixture.

How far in advance can I prepare these?

The shaped, unfired kebabs can be frozen (on a tray, then transferred to a bag) for up to 2 weeks. Fry directly from frozen, adding 2-3 extra minutes to the cooking time.

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Vrat-Friendly Seekh Kebab

Indian

Intermediate

Appetizer

Top view of vrat-friendly seekh kebabs on a plate

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Vrat-Friendly Seekh Kebab
For Navratri: Crispy Paneer Kebabs For Fasting Days

Name: ~Vrat-Friendly Seekh Kebab~ For Navratri: Crispy Paneer Kebabs For Fasting Days
Total time: 35 min
Yield: 1
Cuisine: Indian
Ingredients: For the homemade paneer (prepare a day before):; 1 litre Milk; 2 tbsp Lemon juice or vinegar; For the seekh kebabs:; 250 g Fresh paneer (homemade or store-bought); ½ cup Hung curd; 1 tsp Sendha namak (rock salt) or to taste; ½ tsp Black pepper; ¼ tsp Cardamom powder; ½ tsp Cumin powder; 1-2 Green chillies (finely chopped); 2 tbsp Coriander leaves (finely chopped); 2-3 tbsp Vrat ke chawal ka atta / samak rice flour; for shallow fry Ghee

35 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg + Dairy

Diet

Vrat-friendly foods need not be boring, and if you are craving something juicy like seekh kebabs, there is a way to make fasting-friendly versions. Seekh kebabs are traditionally a spiced minced meat preparation cooked on skewers over high heat. This version replaces meat with fresh and soft homemade paneer and uses only vrat-approved ingredients: sendha namak instead of table salt, samak rice flour as the binding agent, and pure ghee for shallow frying. You get a snack that is both festival-ready and genuinely delicious. The key to a perfect vrat-friendly seekh kebabs lies in the paneer. Freshly made paneer, kneaded smooth and combined with well-drained hung curd, gives the kebabs a soft, cohesive texture that holds well on the skewer. The warmth of cardamom powder and cumin, along with the fresh flavours from coriander and green chillies, ensures the kebabs are fragrant and well-seasoned – all within the boundaries of vrat cuisine. A one-hour freeze before frying firms the mixture of this seekh kebab too well. These vrat-friendly seekh kebabs are ideal for Navratri, Ekadashi, Mahashivratri, or any fasting day when you want something special on the table. They pair well with a refreshing mint-coriander chutney made with sendha namak, or a simple yoghurt dip. Make a larger batch and freeze the uncooked kebabs; they go from freezer to pan in minutes, making them one of the most practical fasting dishes you can prepare.

Ingredients

UNITSIngredients

For the homemade paneer (prepare a day before):

1 litreMilk

2 tbspLemon juice or vinegar

For the seekh kebabs:

250 gFresh paneer (homemade or store-bought)

½ cupHung curd

1 tspSendha namak (rock salt) or to taste

½ tspBlack pepper

¼ tspCardamom powder

½ tspCumin powder

1-2Green chillies (finely chopped)

2 tbspCoriander leaves (finely chopped)

2-3 tbspVrat ke chawal ka atta / samak rice flour

for shallow fryGhee

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