Kababs made with bengal gram and soya chunks.
Kababs or Kabobs, originated in the Middle East, and have now found favour in all parts of the world. Usually non-vegetarians, there are quite a few vegetarians possibilities too. Various combinations of vegetables and lentils can be used to make these seekh kababs. The mixture is applied on a skewer and then cooked either on direct flame or pan fried in oil.
Soybean is very rarely used in my kitchen, as I don’t like the strong flavour and chewy texture of soy nuggets/vadis, so I’ve tried to combine them with bengal gram (chana daal) to make these healthy and delicious seekh kababs. I have used a fresh blend of spice to make this but you can also use Punjabi garam masala or Galouti masala.
Prep time-20 min
Cooking time-8 min
- Bengal gram/Chana daal – 3/4 cup
- Soy nuggets/Soya bean ki vadi/Textured Soy Protein – 1.5 cup(70 gms)
- Green chilies, chopped – 1 tbsp
- Fresh coriander – 2 tbsp
- Bread crumbs – 4 tbsp
- Corn flour – 2.5 tbsp
- Chili powder/Lal Mirch – 1.5 tsp
- Mango powder/Khatai – 1.5 tsp
- Salt – to taste
- Butter – 1 tbsp
- Cooking oil – 1.5 tsp
- Coriander seeds/sabut dhaniya – 1 tsp
- Cumin seeds/jeera – 3/4 tsp
- Almonds/badam – 10
- Cloves/laung – 4
- Peppercorns/sabut kali mirch – 8
- Green Cardamom/hari elaichi – 4
- Star Anise/phool chakri – 1/3 piece
- Dried Rose Petals/sookhay gulab ki patti -6
- Take all the ingredients listed in -spice mix and grind to make a fine powder.
- Soak the bengal gram in water for 15 minutes and soak soy nuggets in hot water for 15 minutes.
- Squeeze water from soy nuggets and boil them in enough water for 5 minutes.drain the water from soy nuggets and squeeze well (this is done to remove the smell from soy nuggets).
- In a pressure cooker add bengal gram and soy nuggets in separate containers along with 1.5 cup of water.
- Pressure cook for a whistle on medium flame, then drain the water and squeeze the nuggets well.
- Heat 1 tbsp of butter and 1 tsp of oil in a heavy bottom pan and add the boiled bengal gram and soy nuggets.
- Stir fry on high heat for 2-3 minutes to evaporate the moisture.
- Let this mixture cool down completely.
- Grind bengal gram, soy nuggets and green chilies to make a coarse paste.
- Take out the mixture in a bowl and add bread crumbs, corn flour,spice mix, chili powder, salt, mango powder and fresh coriander.
- Mix the mixture well, here you can add some more crumbs if needed.
- Evenly apply the mixture on satay sticks and keep aside.
- Heat some oil in a broad and heavy pan to shallow fry.
- Add few seekh kababs in the pan and cook on medium heat .
- Gently turn the sides of the satay stick 2-3 times to get a nice golden colour from all the sides.
- Drain the kababs on a paper napkin.
- Sprinkle some chat masala and lemon juice on the kababs.
- Serve hot with ketchup or yogurt and mint chutney.
1-You can shape the mixture in the form of round patties and make shami kababs or cutlets.
2-You can cook them on direct flame or BBQ, in that case you have to add little extra bread crumbs to make a chapati like dough, as the soft mixture may fall off from the skewer.