How to make Nutritious Soya Kababs -

A nutritious kabab made with soya chunks and tofu.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Soya Chunks, Sago

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Nutritious Soya Kababs checkout Soya Pops, Soya Chunks Fry , Soya Manchurian Hot Dog. You can also find more Snacks and Starters recipes like Rajama Til Toasts veg. momos Achari Paneer Canapes Cheesy Apple Toasties

Nutritious Soya Kababs

Nutritious Soya Kababs Recipe Card


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 : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Nutritious Soya Kababs Recipe

  • Soya Chunks soaked and drained 2 cups

  • Sago finely chopped 2 large

  • Green chillies finely chopped 2

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Cumin powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Ginger grated 1 inch piece

  • Chaat masala 1 teaspoon

  • Dry mango powder (amchur) 1/4 teaspoon

  • Tofu grated 150 grams

  • Pressed rice (poha) soaked and mashed 1/2 cup

  • Sago (sabudana) 3-4 tablespoons

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Oil for shallow frying


Step 1

Blend soya chunks, onion, green chillies, coriander powder, salt, cumin powder, red chilli powder, ginger, chaat masala and amchur in a blender. Add tofu and continue to blend for two more minutes.

Step 2

Transfer the mixture into a bowl, add poha, sabudana, garam masala powder and coriander leaves and mix well.

Step 3

Divide the mixture into sixteen equal portions and shape them into round kababs. Heat sufficient oil in a frying pan.

Step 4

Gently lower the kababs in the oil, a few at a time, and shallow fry till evenly golden brown on both the sides. Drain on absorbent paper. Serve hot with green chutney.

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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 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.