Shami Kebab Using Soya | How to make Shami Kebab Using Soya

By Pari Vasisht  |  30th Jul 2015  |  
4.8 from 4 reviews Rate It!
  • Shami Kebab Using Soya, How to make Shami Kebab Using Soya
Shami Kebab Using Soyaby Pari Vasisht
  • Prep Time

    0

    mins
  • Cook Time

    90

    mins
  • Serves

    6

    People

492

4





About Shami Kebab Using Soya Recipe

Shami Kebab Using Soya

Ingredients to make Shami Kebab Using Soya

  • 20oz Soya Granules
  • 1 medium onion roughly chopped
  • 1/2 cup soaked Bengal Gram/ chana dal
  • 2 tbsp coriander powder
  • juice of half lemon
  • a large pinch Garam masala
  • 2 tsp Red chili powder
  • 4-5 tbsp Cornstarch
  • 1-2 Bread slices/Bread crumbs
  • more oil for shallow frying
  • 2 tbsp oil
  • 2 Red chilies
  • 5-6 Green cardamom
  • 1 black cardamom
  • 2 small pieces cinnamon
  • 8-10 black peppercorns

How to make Shami Kebab Using Soya

  1. Wash and soak Bengal gram for an hour in enough water. Drain and set aside. Soak soya granules for 15-20 minutes in water and then transfer them to a muslin cloth and squeeze out all the water.
  2. Add oil to a pan and add in whole spices. Reduce the heat, so as oil soaks up the flavor of spices. Now add chopped onions and fry. Add in drained Bengal gram and mix.
  3. Add drained soya granules and on high flame stir to get that excess water absorbed. Add in garam masala, coriander powder, chili powder and salt. Combine and cook for two minutes.
  4. Upon cooling add bread slice and lemon juice. Remove all whole spices and grind along with soya mix to smooth paste. Add one or two slices of bread while grinding.
  5. This helps in binding. Add 2 tbsp. of oil to the mix to avoid dryness of soya granules and this also helps in making more succulent kebabs. Add cornstach to small batch of mix at a time.
  6. Adding enough cornstarch will help kebabs to retain shape while frying. The quantity of cornstarch totally depends on the moisture content in the mixture (hence the measurement is not specified in the ingredients list).
  7. Grease your palms with cooking oil and pinch lemon size portion from the mix and shape them into patty with smooth edges.
  8. Add oil just enough to submerge half the height of the patty, in a pan for shallow frying and when it heats up add in prepared patties and shallow fry by turning on both the sides.
  9. Remove on to a kitchen tissue and serve.

My Tip:

Serve hot with green chutney, onion slices, lemon wedges and some chaat masala, sprinkled on top. Else roll it inside a roti with some chutney and onion for a filling kathi roll.

Reviews for Shami Kebab Using Soya (4)

Pooja Singh9 days ago

Should we add water to mix during grinding
Reply

Gunjan Rathore2 years ago

Reply

Neelam Sharma2 years ago

healthy snack will surely make
Reply

Rekha Makasare2 years ago

Reply