Soy Seekh Kababs
Soya Seekh Kabab- Kababs made with bengal gram and soya chunks.
Ingredients
- 3/4 cup Bengal gram/Chana daal
- 1.5 cup Soy nuggets/Soya bean ki vadi/Textured Soy Protein 70 gms
- 1 tbsp Green chilies/Hari Mirch chopped
- 2 tbsp Fresh coriander
- 4 tbsp Bread Crumbs, Dried
- 3 tbsp Corn flour
- 1.5 tsp Chili powder/Lal Mirch
- 2 tsp Mango powder/Khatai
- To Taste Salt / Namak
- 1 tbsp Butter, Unsalted / Makkhan
- 1.5 tsp Cooking oil
Spice Mix
- 1 tsp Coriander seeds/sabut dhaniya
- 3/4 tsp Cumin seeds/jeera
- 10 Almonds/badam
- 4 Cloves/laung
- 8 Peppercorns/sabut kali mirch
- 4 Green Cardamom/hari elaichi
- 1/3 piece Star Anise/phool chakri
- 6 Dried Rose Petals/sookhay gulab ki patti optional
Instructions
- 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.
Notes
TIPS-
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.
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.