How to make Soya Shammi Kebab - Here soya granules replace mutton keema to make delicious shammi kabab.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Soya Nuggets (सोया नगट), Cornstarch

Cuisine : Indian

Course : Snacks and Starters

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Soya Shammi Kebab Recipe Card

Soya Shammi Kebab

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 Kebab checkout Soya Shammi Kebab. You can also find more Snacks and Starters recipes like Bhuna Masala Sandwich, Kachche Kele aur Hare Matar ki Tikkiyan, Sprouted Moong Chaat, Pav Bhaji.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Soya Shammi Kebab Recipe

  • Soya Nuggets 2 cups

  • Cornstarch 2 tablespoons

  • Garlic cloves 15-20

  • Ginger 2 inch piece

  • Oil 2 tablespoons

  • Dried pomegranate seeds (anardana) 1 tablespoon

  • Tomato cut into round slices 1 medium

  • Red chilli powder 1/2 tablespoon

  • Salt to taste

  • Garam masala powder 1/2 tablespoon

  • Fresh mint (pudina) finely chopped 1 bunch for garnishing

  • Cornflour/ corn starch 2 tablespoons


Step 1

Grind together garlic and ginger. Soak soya nuggets in hot water.

Step 2

Drain, squeeze and dry on a cloth. Heat 2 tbsps oil in non-stick pan.

Step 3

Add ginger-garlic paste and sauté till golden brown. Add anardana, chana dal, soya nuggets, red chilli powder, salt, garam masala powder and mix well.

Step 4

Turn off the heat and add mint leaves. Let the mixture cool slightly, transfer this mixture into mixer jar and grind with little water.

Step 5

Transfer into a bowl. Add cornflour and mix well.

Step 6

Heat sufficient oil in a non-stick pan. Divide the mixture into small portions, shape into flat kababs.

Step 7

Place the kababs on the pan and shallow fry, turning sides, till golden all around. Drain on absorbent paper.

Step 8

Arrange on a serving plate, garnish with mint leaves and tomato slices and serve hot.