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Main Ingredients | Soya Nuggets, Split Bengal Gram |
Cuisine | Punjabi |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Soya Shammi Kabab
- 250 grams Soya Nuggets
- 100 grams Split Bengal Gram
- 1 Bay leaf
- 1 inch stick Cinnamon
- 4 Cloves
- 1 tablespoon Ginger grated
- 5 cloves Garlic chopped
- 2 Green chillies chopped
- 4 Whole dry red chillies broken
- 1 teaspoon Pomegranate seeds (anardana) crushed
- to taste Salt
- 1 tablespoon Oil
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove and place on an absorbent paper. Arrange two kababs on a plate and serve immediately with any hot sauce.
Nutrition Info
Calories | 1376 |
Carbohydrates | 150.9 |
Protein | 143.6 |
Fat | 21.9 |
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