How to make Soya Shammi Kabab - A delicious kabab made from soya and chana dal.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Soya Nuggets (सोया नगट), Split Bengal Gram
Cuisine : Punjabi
Course : Snacks and Starters
With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.
For more recipes related to Soya Shammi Kabab checkout Soya Shammi Kebab, Soya Shammi Kebab. You can also find more Snacks and Starters recipes like Lebanese Club Sandwich, Uralai Chops, Lemon Grass Prawn Skewer, Sesame And Coriander Coated Fish.
Soya Shammi Kabab Recipe Card
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Soya Shammi Kabab Recipe
Soya Nuggets 250 grams
Split Bengal Gram 100 grams
Bay leaf 1
Cinnamon 1 inch stick
Cloves 4
Ginger grated 1 tablespoon
Garlic chopped 5 cloves
Green chillies chopped 2
Whole dry red chillies broken 4
Pomegranate seeds (anardana) crushed 1 teaspoon
Salt to taste
Oil 1 tablespoon
Method
Step 1
Soak soya wadi in hot water for about twenty minutes. Squeeze out excess water. Wash chana dal. Heat one-tablespoon oil, add bay leaf, cinnamon and cloves and sauté for about two minutes.
Step 2
Then add ginger, garlic, whole red chillies, green chillies and sauté for another couple of minutes. Add soya wadi and chana dal, sauté for five minutes. Add a cup of water mix well and then lower the heat.
Step 3
Then add ginger, garlic, whole red chillies, green chillies and sauté for another couple of minutes. Add soya wadi and chana dal, sauté for five minutes. Add a cup of water mix well and then lower the heat. Cook until dal is cooked and all the liquid absorbed.
Step 4
Cool the mixture thoroughly and grind the dal mixture into a fine paste. Add crushed dry pomegranate seeds, salt and knead into firm dough. Divide into eight equal portions.
Step 5
Shape each portion into a heart-shaped tikki. Heat sufficient oil in a pan and shallow-fry the tikkis on medium heat until golden brown in colour and crisp.
Step 6
Remove and place on an absorbent paper. Arrange two kababs on a plate and serve immediately with any hot sauce.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.