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Main Ingredients | Soya Nuggets, Cornstarch |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Soya Shammi Kebab
- 2 cups Soya Nuggets
- 2 tablespoons Cornstarch
- 15-20 Garlic cloves
- 2 inch piece Ginger
- 2 tablespoons Oil
- 1 tablespoon Dried pomegranate seeds (anardana)
- 1 medium Tomato cut into round slices
- 1/2 tablespoon Red chilli powder
- to taste Salt
- 1/2 tablespoon Garam masala powder
- 1 bunch for garnishing Fresh mint (pudina) finely chopped
- 2 tablespoons Cornflour/ corn starch
Method
- Grind together garlic and ginger.
Soak soya nuggets in hot water. - Drain, squeeze and dry on a cloth.
Heat 2 tbsps oil in non-stick pan. - 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. - Turn off the heat and add mint leaves.
Let the mixture cool slightly, transfer this mixture into mixer jar and grind with little water. - Transfer into a bowl.
Add cornflour and mix well. - Heat sufficient oil in a non-stick pan.
Divide the mixture into small portions, shape into flat kababs. - Place the kababs on the pan and shallow fry, turning sides, till golden all around.
Drain on absorbent paper. - Arrange on a serving plate, garnish with mint leaves and tomato slices and serve hot.
Nutrition Info
Calories | 831 |
Carbohydrates | 89.8 |
Protein | 71.3 |
Fat | 20.7 |
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