Vegan Matar Kebabs on a wooden board with red onion on the side of ketchup and mayo
Snacks & Appetizers

Vegan Matar (Peas) Kebab

These Vegan Matar Kebabs are a perfect bite-sized party appetizer and tastes amazing. They turn out very crispy on the outside and melty on the inside without deep frying.

These vegan kebabs are a great finger-food especially for a party or gathering. Also, during the festive season if you’re looking to make appetizer/snacks for family and friends, this is a delicious option. They’re crispy on the outside and soft from the inside which is the best part. The main ingredients are peas, coriander, potatoes, binding flours, and spices.

These kebabs are slowly shallow-fried to achieve a crispy exterier but that also gives it a nice smoky aroma as towards the end it almost gives a charred effect on these kebabs. You can use any nuetral oil for shallow frying these kebabs. Serve these with ketchup or green mint-coriander chutney or even mayo.

Why should you make Vegan Matar Kebabs?

  • A good party appetizer
  • Great finger-food
  • Smoky charred flavour
  • So crispy without deep frying
  • Easy and quick to make

Tips and Tricks

  • Crispy and charred – to make these kebabs crispy, shallow fry them on medium-low heat slowly. Keep flipping them so they get golden brown on all sides. To get a good smoky char, bump up the heat for a minute or two and let it char on either side for a few seconds. Also, adding cornflour and rice flour in the mixture helps increase the crispiness of these kebabs.
  • Binding agent – in this recipe in order to bind the kebabs together, I use corn flour, rice flour, and besan (chickpea flour). One more tip is to add salt only to the mixture that you’re gonna use that time. If you’re planning to save some mixture to make kebabs later, don’t add salt to it as it will draw out water from peas and potatoes.


What sauces or chutneys do you serve these kebabs with?

These Vegan Matar Kebabs tastes amazing with mint-coriander green chutney, mayo or ketchup.

Can I substitute potato in this recipe?

You can! you would have to add more flour. Also adding bread crumbs helps to bind the whole mixture together.

More Delicious Dish

Recipe Video – How to make Matar Kebabs?

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Vegan Matar Kebabs on a copper coloured plate with red onion on the side of ketchup and mayo

Vegan Matar(Peas) Kebabs

  • Author: Shradha
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1012 cutlets (depends on size) 1x
  • Category: Appetizer
  • Method: Stovetop + Grinder
  • Cuisine: Indian
  • Diet: Vegan


These Vegan Matar Kebabs are a perfect bite-sized party appetizer and tastes amazing. They turn out very crispy on the outside and melty on the inside without deep frying



  • ¾ cup peas or matar
  • ½ cup coriander and mint leaves or dhania, pudina
  • ⅓ cup cashew nuts or kaju
  • ½ cup mashed potato
  • 1 tbsp cornflour
  • 1 tbsp rice flour
  • 2 tbsp chickpea flour or besan
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ginger powder
  • ½ tsp chilli powder, to taste
  • Salt, as needed
  • Oil, to shallow fry cutlets


  1. In a mixing bowl, add peas (matar), coriander & mint leaves, and cashews and grind to make a chunky paste. The paste doesn’t need to be smooth as little chunks of cashew and peas taste good in this kebab.
  2. Then, in that bowl add mashed potatoes, peas cashew puree, cornflour, rice flour, chickpea flour, all spices, and salt.
  3. Combine all ingredients well using your hands to make a dough. Grease your hands with oil and shape the mixture into small kebabs. This shape can be round and flat or long.
  4. Finally, heat oil in a pan and shallow fry until all sides are crispy and light brown. Serve these matar cutlets with chutney or ketchup.

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