Introduction

 

Hey there, food lovers! Hi, my name is Ajay Chopra and I am excited to share one of my all-time favourite recipes with you today: Soyabean Kebab. But before I get into the specifics, let me tell you about a memorable time in my cooking journey. It was while I was travelling in India that I found this wonderful dish. I was interested in the smell coming from a street vendor's cart, and after just one bite, I was hooked. It is been my goal to get that unforgettable taste in my own cooking ever since. Also, guess what? I have got it just right! Let us start cooking!

 

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Soyabean Kebab Recipe

 

Portions serving: 5-6

Preparation time: 10 minutes

Cooking time: 40 minutes

Calories: 178 cal per portion

 

Ingredients of Soya bean Kebab

• 2 cups Soya chunks

• Water, as required

• 1 tsp Salt

• 2 tbsp Oil

• 1 Dry red chilli

• 2-3 Bay leaves

• 1 inch Cinnamon stick

• 4-5 Cloves

• 6-7 Black peppercorns

• 4-5 Green cardamoms

• 1 cup Chopped onion

• 2 tbsp Chopped garlic

• 1 tbsp Chopped ginger

• ½ cup Soaked chana dal (split chickpeas)

• 1 tbsp Chopped green chilli

• 7-8 Coriander stems

• 2 tbsp Ginger & garlic paste

• 1 tsp Salt

• 1 tsp Red chilli powder

• 1 tsp Turmeric powder

• 2 tsp Coriander powder

• Water, as required

• ½ cup Chopped onion

• 1 tbsp Chopped coriander

• 1 tbsp Chopped green chilli

• 1 tbsp Ghee

• Wheat flour, for coating

 

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Instructions of Soyabean Kebab

Boiling the Soya Chunks:
Heat a pan and add water. Once boiling, add salt and the soya chunks. Simmer for 4-5 minutes until tender. Drain and grind into a fine paste.

Preparing the Spice Mix:
Heat oil in a pan. Add dry red chilli, bay leaves, cinnamon, cloves, black peppercorns, and green cardamoms. Sizzle to release aroma. Add chopped onions and cook until golden. Add garlic and ginger, cook until fragrant.

Cooking with Chana Dal:
Add soaked chana dal and cook until softened. Then, add green chillies, coriander stems, and ginger-garlic paste. Cook until well combined.

Seasoning and Adding Soya Mix:
Add salt, red chilli powder, turmeric powder, and coriander powder. Mix and add water to create a gravy. Add the ground soya mixture and cook until dry.

Cooling and Grinding the Mixture:
Transfer the mixture to a plate to cool. Grind into a smooth paste.

Final Assembly:
Mix in chopped onion, coriander, and green chillies. Shape into tikkis and coat with wheat flour.

Shallow Frying:
Heat ghee in a pan. Shallow fry the tikkis until golden brown and crispy.

Serving:
Serve the soyabean kebabs hot with green chutney for added flavor.

 

Enjoy these delicious soyabean kebabs, packed with flavor and protein!

 

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About the Recipe

 

Instead of meat kebabs, Soyabean Kebab is a delicious veggie option. These kebabs are gourmet treats for your taste buds. They are full of protein-rich soy chunks and a mix of fragrant spices. Mixing soaked soy chunks with cooked chana dal and then mixing them together to make a smooth paste is what makes them so tasty. After being mixed with a bunch of different flavours, it is formed into patties and cooked in a pan until it is golden brown. Soybean Kebabs are a great way to get protein, whether you are a veggie or just want to try something new.

 

Discover more about the health benefits of soybeans and explore delicious vegetarian recipes like Soyabean Kebabs in this blog post about soybean nutrition.

 

Cooking Tips

 

1. Boil the Soy Chunks: It is important to boil the soy chunks in salty water before using them in the recipe so that they are soft and tender. This step gets rid of any bitterness and makes sure the kebabs have a nice texture.
2. Blend the Mixture Well: Make sure to blend the cooked chana dal and soy chunks that have been soaked into a smooth paste. This makes sure the kebabs stay together well and have a consistent structure.
3. Adjust the Spice Levels: You are welcome to change the amount of spices to suit your taste. If you want a less spicy taste, add less red chilli powder. If you want a stronger taste, add more.
4. Use Fresh Herbs: The kebabs taste very fresh because the coriander and mint leaves are chopped up just before being used. For the best taste, make sure to use a lot of them.
5. Pan-fry with Care: To keep the kebabs from sticking, use a nonstick pan and drizzle a little oil over them before you fry them. Over medium-low heat, cook them until both sides are golden brown. Carefully flip them over to make sure they cook all the way through.
6. Serve Hot: Soyabean Kebabs are best enjoyed hot off the pan, so serve them immediately with your favorite chutney or sauce for dipping.

 

 

Pairing Guide

 

Soybean kebabs can be paired with a range of sides. These are some tasty ideas for serving:

• Mint Chutney: Mint chutney goes well with hot kebabs because it tastes cool and refreshing. It goes well with yoghurt. Make your own mint salsa with fresh mint leaves, green chilies, and yoghurt.
• Tangy Tamarind Sauce: Serve the burgers with a tangy tamarind sauce for a different taste. Spices that smell good together with the sweet and sour flavours of tamarind give the dish more depth.
• Fresh Salad: A crisp, cool salad will help balance out the heaviness of the kebabs. Juice some cucumbers, tomatoes, onions, and lettuce and mix them with lettuce. Add some chaat masala and squeeze some lemon juice on top.
• Naan or Roti: Serve the kebabs with hot, freshly baked naan or bread for a full meal. The bread's soft, fluffy texture makes it the perfect base for the tasty kebabs.

 

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Frequently Asked Questions about Soyabean Kebab

 

1. Can I use frozen soy chunks for this recipe?

   • Yes, you can use frozen soy chunks, but make sure to thaw them completely before boiling and blending.

2. Can I prepare the mixture in advance and fry the kebabs later?

   • Yes, you can prepare the mixture in advance and refrigerate it for up to 24 hours. Simply shape the kebabs when ready to cook.

3. Can I bake the kebabs instead of frying them?

   • Yes, you can bake the kebabs in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown.

4. Are soyabean kebabs suitable for vegans?

   • Yes, soyabean kebabs are entirely plant-based and suitable for vegans.

5. Can I customize the spices according to my taste preferences?

   • Absolutely! Feel free to adjust the spices according to your liking to suit your taste buds.

6. How do I store leftover kebabs?

   • Allow the kebabs to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.

7. Can I freeze the uncooked kebabs?

   • Yes, you can freeze the uncooked kebabs on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 1 month. Thaw before cooking.

8. What can I serve with soyabean kebabs?

   • Soyabean kebabs pair well with mint chutney, tamarind sauce, fresh salad, and naan or roti.

9. Can I use canned soy chunks instead of dried ones?

   • While canned soy chunks can be used, dried soy chunks have a firmer texture and absorb flavors better.

10. Are soyabean kebabs a healthy option?

    • Yes, soyabean kebabs are a nutritious option as they are rich in protein and low in fat, making them a healthier alternative to meat-based kebabs.

 

That is all for now, everyone! I hope you have as much fun making and eating these tasty soyabean kebabs as I do. Have fun cooking!

 

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