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

By Pari Vasisht  |  30th Jul 2015  |  
5.0 from 3 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

401

3





About Shami Kebab Using Soya

Shami Kebab Using Soya is a delicious dish which is liked by people of all age groups. Shami Kebab Using Soya by Pari Vasisht has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Shami Kebab Using Soya at many restaurants and you can also prepare this at home. This authentic and mouthwatering Shami Kebab Using Soya takes few minutes for the preparation and 90 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Shami Kebab Using Soya is a good option for you. The flavour of Shami Kebab Using Soya is tempting and you will enjoy each bite of this. Try this Shami Kebab Using Soya on weekends and impress your family and friends. You can comment and rate the Shami Kebab Using Soya recipe on the page below.

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

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Neelam Sharmaa year ago

healthy snack will surely make
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Rekha Makasarea year ago

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