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

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ByPari Vasisht
Created on 30th Jul 2015
  • Shami Kebab Using Soya, How to make Shami Kebab Using Soya
Shami Kebab Using Soyaby Pari Vasisht
  • Shami Kebab Using Soya | How to make Shami Kebab Using Soya (52 likes)

  • 3 reviews
    Rate It!
  • By Pari Vasisht
    Created on 30th Jul 2015

The delicious and mouthwatering Shami Kebab Using Soya is a famous dish of Indian and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Shami Kebab Using Soya is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Shami Kebab Using Soya. Pari Vasisht shared this Shami Kebab Using Soya recipe which is perfect to serve for 6 people. The step by step process with pictures will help you to know how to make the delicious Shami Kebab Using Soya. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Shami Kebab Using Soya recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time90mins
  • Serves6People
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 (3)

Gunjan Rathorea year ago

Neelam Sharmaa year ago
healthy snack will surely make

Rekha Makasarea year ago