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Soya Kebabs Recipe
A nutritious kabab made with soya chunks and tofu.
| Good For | Cancer, Diabetes, Heart Disease, High Cholesterol, Hypertension, Weight Loss, Healthy Bones, Women Health, Post-menopausal Health, Gastrointestinal Health |
| Health Factor | Low Cholesterol, High Protein, High Iron, High Minerals |
| Prep. Time | 20 min |
| Cook Time | 15 min |
Ingredients (Makes 6 Kebabs)
- Soya bean chunks, soaked and drained - 2 cups
- Onion, finely chopped - 1 large
- Green chillies, finely chopped - 2
- Coriander (dhania) powder - 1 teaspoon
- Cumin (jeera) powder - 1 teaspoon
- Red chilli powder - 1/2 teaspoon
- Ginger (adrak), grated - 1 inch piece
- Chaat masala - 1 teaspoon
- Dry mango powder (amchur) - 1/4 teaspoon
- Tofu, grated - 150 grams
- Pressed rice (poha), soaked and mashed - 1/2 cup
- Sago (sabudana) - 3-4 tablespoons
- Garam masala powder - 1 teaspoon
- Fresh coriander (dhania) leaves, chopped - 1 tablespoon
- Oil - to shallow fry
- Salt - to taste
Instructions
- Blend soya chunks, onion, green chillies, coriander powder, salt, cumin powder, red chilli powder, ginger, chaat masala and amchur in a blender.
- Add tofu and continue to blend for two more minutes. Transfer the mixture into a bowl, add poha, sabudana, garam masala powder and coriander leaves and mix well.
- Divide the mixture into sixteen equal portions and shape them into round kababs. Heat sufficient oil in a frying pan. Gently lower the kababs in the oil, a few at a time, and shallow fry till evenly golden brown on both the sides.
- Drain on absorbent paper. Serve hot with green chutney.
Note: you can also use breadcrumbs instead of poha.
