How to make Chanachor aur Soya Kabab -

Packed with nutrition – soya granules and chana chor make fantastic kababs.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chanachor Garam, Soya Granules (सोया ग्रैन्यूल्ज़)

Cuisine : Indian

Course : Snacks and Starters

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Chanachor aur Soya Kabab

Chanachor aur Soya Kabab Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chanachor aur Soya Kabab Recipe

  • Chanachor Garam crushed 1/2 cup

  • Soya Granules soaked 1 cup

  • Potatoes boiled, peeled and mashed 2 large

  • Oil 1 tbsp + for shallow frying

  • Ginger finely chopped 1 inch

  • Green chillies finely chopped 3

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Dried pomegranate seeds (anardana) 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Cornflour 2 teaspoons

  • Chaat masala for sprink

  • Fresh mint sprig for garnishing

Method

Step 1

Heat 1 tbsp oil in a non-stick pan. Add ginger and sauté for half a minute. Add green chillies and sauté for 1-2 minutes.

Step 2

Add soya granules and mix well. Add turmeric powder, red chilli powder, dried mango powder, black pepper powder, dried pomegranate seeds and salt and sauté for 1-2 minutes. Transfer the mixture into a bowl.

Step 3

Add potatoes, chana chor, garam masala powder and cornflour and mix well.

Step 4

Divide into equal portions and shape into balls and further into tikkis.

Step 5

Heat oil in a non-stick pan. Place the tikkis in it and cook, flipping sides, till evenly crisp. Drain the tikkis on absorbent paper and sprinkle some chaat masala on them.

Step 6

Transfer onto a serving plate, garnish with a mint sprig and serve hot.

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MasterChef Sanjeev Kapoor

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.