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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: 10-12 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.