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You are here: Home / Starter/snacks / Soya Seekh Kabab Recipe

Soya Seekh Kabab Recipe

2013-09-25 by Anjana Chaturvedi

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Soya Seekh Kabab- Kababs made with bengal gram and soya chunks.

Soya Seekh 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 these seekh kabab 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 soya seekh kabab but you can also use Punjabi garam masala or  Galouti masala.

 

veg seekh kabab

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3.67 from 3 votes

Soy Seekh Kababs

Soya Seekh Kabab- Kababs made with bengal gram and soya chunks.

Prep Time20 mins
Cook Time10 mins
Course: snacks/starters
Cuisine: Awadhi cuisine
Keyword: kabab, seekh, soya
Author: Anjana Chaturvedi

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.

Filed Under: Starter/snacks, Uttar Pradesh Cuisine Tagged With: Appetizers, bengal gram, Indian snacks, Jain food, kabab, No onion garlic recipe, snacks, soya, soya bean, Uttar Pradesh Cuisine, veg kabab, veg seekh kabab

« How To Make Turai ki sabzi , Gilki ki sabzi
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Comments

  1. sushmita pandit says

    2013-10-06 at

    Superb recipe…

  2. Shanthi says

    2013-09-28 at

    yummy .. drooling

  3. themustardseed says

    2013-09-27 at

    What a mouth watering recipe! I can't wait to try these!!

  4. Yummy Mummy says

    2013-09-26 at

    Kebab looks delicious and yummy. I am a regular follower of your blog and love all your recipes.

  5. Shruti says

    2013-09-26 at

    I had been waiting to use soya granules n read ur post… super duper healthy option to try out soon! 'M bookmarking this recipe…

    Don't miss sending entries to my on-going events:

    http://cookingwithsj.com/bachelor-cooking
    http://cookingwithsj.com/ongoing-event/sweet-celebration

  6. R says

    2013-09-25 at

    they look so yummy and tempting!

  7. Linsy Patel says

    2013-09-25 at

    I make it with vegetables but next time I will try this for sure. thanks for sharing this. your blog is really maayeka for us.

  8. divya says

    2013-09-25 at

    Wow ! super, mouth watering here.

  9. Hamaree Rasoi says

    2013-09-25 at

    A very healthy and tasty looking sheek kabab indeed. Wonderfully prepared.
    Deepa

  10. Rumana Ambrin says

    2013-09-25 at

    Sheek kebab looks so tasty..

  11. Sayantani says

    2013-09-25 at

    Thanks for this recipe Anjanaji. We used o have readymade soy kebabs in Delhi and later could not find it anywhere. you refreshed my mind. what a lovely recipe.bookmakred

  12. Priya R says

    2013-09-25 at

    One yum snack 🙂 looks so inviting dear love the veg version

  13. Priya Suresh says

    2013-09-25 at

    Those seekh kababs makes me drool..Love the addition of soyanuggest here..

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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