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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.