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Soybean Kebabs are super quick, hassle-free, and rich in protein appetizer. It is quick to make and doesn’t take much time. So, you can make these kebabs when your guest is arriving and you don’t have much time to prepare a feast. These delicate kebabs are full of toothsome flavors. Each bite of it guarantees a wide smile on your face.

Made with coarse grounded Soyabean chunks, gram flour, boiled potatoes, and some spices. You can impress your loved ones with these kebabs. Rich in Protein, makes it a healthier treat for kids. The kebabs can be served with rice as a side dish or can be eaten with Roti too. But the combination of this Kebab with adrak wali chai is completely irresistible.

The tanginess of the kebab due to lemon juice and Pomegranate seeds Powder has added up flavor to the kebabs. These things are most popular in Roadside Stalls. And eating these things roadside increases the risk of food poisoning. So, my Mum never allowed us to eat it outside, and she used to make these things at home. Following her footsteps, I try to make this too on my own at home.

Can the kebab made in the oven

Yes, if you are looking for some healthier option, you can bake it too. Brush the kebabs with oil and bake it for 30 minutes at 150 degrees Celsius.

You can airfry them too. Airfryer will take 10-15 minutes only.

Can kebab be stored

Yes, you can store the kebabs for up to 2 weeks. But, best will be to arrange kebabs in a tray, cover the tray with aluminum foil, and then store it in the refrigerator. Whenever you are in the mood of eating them, just take them out of the freeze. Let it come to room temperature. Then Shallow fry them until crispy crust appears.

Can we make it bananas

Absolutely, you can replace potatoes with banana.

How to remove extra moisture from the boiled Soybeans

To remove moisture, all you need to hung the boiled soybeans for 20-30 minutes before grinding. Doing this will remove all the water from the soya chunks. Soybeans have lots of water in it, any moisture in the mixture will create difficulty in binding kebabs. And the kebabs will break into pieces while frying.

Can I deep fry the Kebabs

No, you cant. Deep frying the kebabs can break the kebabs and it will lose its original shape. Always Remember to make a thick patty shape of it. And always shallow fry them. You can fry them with little oil on nonstick Tawa too.

This kebab is super crispy from outside and super juicy from inside. Now, wasting no more time, let’s move straight to the step by step recipe.

Steps by Steps Recipe

Boil water in a Pan. When water starts boiling add salt and the soya chunks. After 5minutes, turn off the flame. And let the soybeans dip in the same water for the next 15 minutes.

Now squeeze out all the water from the soybeans. You can hang it for 20 minutes if water remains. Squeezing out all the water is very important, otherwise, you cant bind the kebab mixture together. After removing water, coarse grind the soya chunks.

Now, take the coarse ground soya bean out in a bowl. Add mashed potatoes, chopped ginger-garlic, green chilies, chopped onions to it. Then add all the spices; turmeric powder, pomegranate powder, garam masala, cumin powder, black pepper powder, black salt, chaat masala. Add lemon juice in the end. You can add chopped coriander leaves too. I didn’t add coriander leaves because it was unavailable at my home.

Add besan, and knead into a dough. The dough should neither be too firm, nor too soft.

Divide the mixture into balls. Shape it like kebabs by pressing the balls with hand. Now, Refrigerate the kebabs for 30 minutes. After half an hour, take the kebabs out of the refrigerator and let it come to room temperature. Now you can Shallow-fry them for 10 min. Turn the kebabs when the color of the kebab starts to change to brown and fry it until the color of kebabs turns into golden brown.

Serve hot with green coriander chutney or tomato sauce.

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5 from 3 votes

Soybean Kebabs / Soya Patty

This kebab is extremely irrestible. Made with Soyabean, gram flour and potatoes. The crispiness of outside layer and juiciness of inside layer has made it high on demand!!
Course Appetizer, Brunch, Snack
Cuisine Indian, Mediterranean
Keyword Kabab, Kebab, Soyabean, Teatime Snacks, TeatimeSnacks
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 Kebabs
Calories 151kcal
Author Pooja Mahto

Equipment

  • NonStick Pan
  • 1 cup= 180gm

Ingredients

  • 1 cup Soya Mini Chunks
  • 2 Boiled Medium Sized Potato
  • 2 tsp chopped ginger-garlic
  • 2 chopped green chillies
  • 2 Medium Sized Onions; chopped fine
  • 1 tbsp lemon juice
  • 2 tbsp Bengal gram flour
  • 1 tsp Pomegranate Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Black pepper powder
  • 1 tsp Chaat Masala
  • 1 tbsp Coriander leaves

Instructions

  • Boil water in a pan. Add Soya chunks in the boiling water. Turn off the flame after 5 min. Let soyachunks dipped in the water for 15 minutes more.
  • Squeeze out all the water in the soya chunks. Coarsely, grind the soya chunks.
  • Take ground soya chunks in a bowl. Add mashed Potato, chopped onions, chopped ginger-garlic, chopped green chilly.
  • Add all the spices and bring all the mixture together.
  • Now, sprinkle some bengal gram flour over the mixture and knead into a dough. The dough should neither be too firm nor too soft.
  • Now, divide the mixture into balls. And, shape them into kebabs. Refrigerate the kebabs to 30 minutes before frying.
  • After 30 minutes, take the kebabs out and shallow fry them until golden brown crust appears on both side.
  • Serve hot with coriander chutney and tomato ketchup.

Notes

Remember to squeeze out all the water from the soya chunks. If the mixture is too watery, then it will difficult to shape out the kebabs.
If by any chance, your mixtures still retain moisture, add poha or breadcrumbs to bind it well.
For a healthier version, you can bake them or air-fry them too.
If you are one of those who prefer lots of spiciness in food, you can add more red chilly powder or increase the number of green chilies.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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