Soya kebab is the vegetarian version of the famous seekh kebabs. This lip smacking kebab recipe is to die for. I promise, you try it once, and you won’t forget its taste. The biggest compliment, I ever got from my husband, on all the things that I have cooked till date is, for this one dish. And that made me so eager to share this veg kebab recipe with you all. 😊
We are vegetarian, and that’s why, off course my blog has veg recipes only. It is generally considered that vegetarian dishes are quite limited; mainly to paneer dishes, dal makhani, rajma chawal or some Indian breads like naans and parathas. But there’s a wonderful ingredient in vegetarian zone that is quite underestimated. SOYA!!
Let’s talk a little more about it!
Also commonly known as nutri or nutri nuggets, soya is an amazing ingredient. Soya bean are generally made into nutri nuggets and further from nuggets, so many different dishes are made. Nutri nuggets have a texture quite similar to meat and the best part is, its quality of having no strong flavor. Yes, it does not have a very strong flavor of its own and just takes on any flavor added to it. It acts as a very good base for kebabs and सोया चाप.
The best thing about soya nuggets or soya bean, is that they are high in protein. This makes them very famous among the dieters and body builders. Hence, it is widely popular for making snacks and main course dishes too.
What is Kebab?
Kebab is an Arabic origin word. It is used for dish made with roasted, grilled or cooked meat or vegetables. Commonly kebabs are made on skewers and grilled and are known as seekh kebabs, but they are also pan fried and can be made in oven too.
This kebab recipe, that I am sharing with you is a vegetarian’s delight. It tastes awesome. I have pan fried these kebab but you can also grill them on a skewer. They are eaten, either with small bite sized parathas or just with green chutney and salads. Green chutneys go best with them, although you can enjoy them in your own way, with your choice of dips or sauces too.
Health benefits of soya kebab
Soya kebab are just awesome. They are a complete meal. Below I am listing all the healthy reasons, why should you make them now 😀
- They are a great source of protein. Many people follow diets, where they take mainly, proteins. This is one good option for such protein rich diet.
- It can be made without ghee or oil. I have shallow fried these kebab on a pan. They can be easily made without ghee or oil, in a non stick pan.
- You can add in lot of vegetables also, in this recipe of soya kebab.Just par-boil and finely chop the vegetables of your choice. Capsicum, beans, peas, carrots etc are some vegetables that can be added to enhance the flavor of kebabs and make it more healthy.
- They are pan fried in ghee (clarified butter). Ghee is beneficial for growing kids and to some extent for the adults to (if eaten in limits). So even if you pan fry them or just smear a little ghee on them while roasting on pan, they are still healthy.
- You can choose to eat them with parathas and that can fulfill the need of carbs in your diet.
So, all in all, it taste great and has so many health benefits too. Then why wait?! Just go ahead and make them. 😀
Tips for making Soya Kebab
- Nutri nuggets – For making soya kebabs, we will use nutri nuggets. For maiking nutri keema, you need to boil them for a good 10 min on high flame and then let them sit in that hot water for 15 min more. After they are soft, just squeeze all the water and grind them in a mixer. The nutri keema is ready. You can also use nutri keema, which is easily available in the markets.
- Potatoes – Potatoes are must for these kebabs. They give a binding texture to the nutri keema. Just boil the potatoes and mash them well before using. I have added 2 medium boiled potatoes. Some people tend to use a lot of potatoes, as that help in shaping the kebabs, but I personally feel, that way the kebabs become more like aloo tikki.
- Roasted besan (chickpea flour) – I have roasted the besan before adding in this kebab recipe. Besan also acts as a binder and roasted besan has a great aroma which enhances the flavor of the kebab.
- Spices – Spices in kebab are so important. All the flavor and aroma of the soft centered and crunchy kebabs, come from the spices. I prefer to use roasted and coarsely crushed spices. My favorite in this is saunf (fennel seeds).
- Vegies – Onion or any other fresh leaves or vegetables (if you choose to add), should be finely chopped. That avoids them to break the kebabs, while cooking.
Some other interesting recipes;
- Pani puri
- Dhokla | Soft and spongy | Instant Dhokla recipe
- Samosa: Perfect homemade Samosa recipe, market style and crunchy (All Tips)
- Dahi bhalla recipe
- Jalebi Recipe
- Paneer Butter Masala. Quick and easy butter paneer masala (Better than restaurant)
Recipe video of Soya Kebab
- Nutri – 2 cups, dry nuggets
- Poatao – 2 medium, boiled
- Besan (chickpea flour) – 4 tbsp, roasted
- Onion – 1, finely chopped
- Mint leaves – 2 tbsp, finely chopped
- Green chilli – 1, finely chopped (take more if you want it too spicy)
- Ginger – 1 inch piece, finely chopped or grated
- Saunf (fennel seeds) – 1 tbsp, roasted, coarsely grind
- Jeera (cumin seeds) – 1 tbsp, roasted, coarsely grind
- Red chilli powder – 1 tsp
- Garam masala (all spice powder) – 1 tsp
- Chat masala – 1 tsp
- Salt – to taste
- Ghee for shallow fry
NOTE: You can increase the spices as per your taste.
1. Take nutri keema in a bowl.
2. Add finely chopped onions and boiled potatoes.
3. Add roasted besan (chickpea flour).
4. Add finely chopped mint leaves, green chilli and ginger.
5. Add in the spices and salt. Add a 1 tbsp ghee or dahi, if you find the mixture isn’t coming together. I have not used it as I like it this way only.
6. Mix everything nicely.
7. Make small round shape kebabs and even their edges by rolling them lightly on the plate.
8. Heat ghee in a pan or tawa (girdle) with small sides.
9. Put soya kebab and roast them from the first side, until crisp.
10. Flip carefully, after sometime and roast from the other side too, until crisp. Avoid flipping too much, as kebabs are very soft and they might just break.
11. Once cooked from both sides, serve the soya kebabs with green chutney and spicy onion rings.
There are some recipes, which, even if you have in written form, you just have to try to get them right. This was one such recipe. I tried it so many times to get the right proportion of soya keema, roasted besan (chickpea flour) and potatoes, that will give these kebab a great taste and aroma, and not end up making them like a potato tikki.
I do hope you will try these and share your experiences with me in the comment section below this blog. Also, do write to me, if you have any query or suggestion to make. I regularly share my food stories of Facebook , Instagram, Pinterest and twitter . Do follow me there, to get a virtual treat of my culinary experiences, “from my palate to yours”.