Soya Shammi Kabab
Top Rated Recipe
Key Details:
prep time: 30 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: Indian
Key Ingredients:
Soya Chunks
Split Bengal gram
Ginger
Garlic
Dried red chillies
Green chillies
Dried pomegranate seeds
Roasted chana powder
About Soya Shammi Kabab
Table of Contents
Vegetarian version of
mutton shammi kabab especially for non-meat eaters
- Soya granules, soaked for 30 minutes and drained 1½ cups
- Roasted Bengal gram (daalia) powder ½ cup
- Oil 3 tbsps
- Ginger, finely chopped 1 tbsp
Step 1.Heat oil in a non-stick pan and add ginger and garlic and saute till fragrant.
Step 2.Add green chilli, red chilli powder and garam masala it and mix well.
Read MoreIngredients
- Soya granules, soaked for 30 minutes and drained 1½ cups
- Roasted Bengal gram (daalia) powder ½ cup
- Oil 3 tbsps
- Ginger, finely chopped 1 tbsp
- Garlic, finely chopped 1 tbsp
- Green chilli, finely chopped 1
- Red chilli powder 1 tsp
- Garam masala powder 1 tsp
- Cornflour ½ cup
- Salt to taste
- Fresh mint leaves, finely chopped 1 tbsp
- Ghee 2 tbsps
- Yogurt as required
- Mint chutney as required
How to Make Soya Shammi Kabab (Stepwise Photos)
Method
- Heat oil in a non-stick pan and add ginger and garlic and saute till fragrant.
- Add green chilli, red chilli powder and garam masala it and mix well.
- Add roasted Bengal gram flour and cornflour and continue to saute.
- Add soya granules, salt and a little water and mix well and cook for some time.
- Add mint leaves and mix well. Transfer the mixture into a plate and mash the mixture with your hands.
- Heat ghee in another non-stick pan.
- Divide the soya mixture into small portions and shape them into kababs. Place them in the pan and shallow-fry, turning sides, till evenly golden on both sides. Drain them on absorbent paper.
- Spread a layer of yogurt on a serving plate and place the kababs over it. Drizzle some mint chutney and serve hot.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
Comments
No feedback Available