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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For more recipes related to Soya Shammi Kebab checkout Soya Shammi Kebab. You can also find more Snacks and Starters recipes like Chilli Pakora Lemon Chiffon Cake Chilli Hummus Sandwich Squid Fry
Soya Shammi Kebab Recipe Card
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.
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
Method
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.
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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.
