Soya Nuggets Seekh Kabab

A vegan seekh kabab (or shish kebab) that is high on protein can be possible by making it with soya nuggets and soya beans.

I love to use a mix of veggies that are available in the pantry for the kebab mix. Some spices and green chilies for the flavouring is all that is needed.

 For the binding I love to use a combination of potato, gram flour(besan) and/or bread crumbs. The binding agents must be used in a very small amount.

I serve these kebabs with onion rings and lemon wedges and any dip or chutney that is available.

Wrapped in a paratha or a chapatti, these kebabs can be turned into a filling snack or meal.

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Soya Nuggets Seekh Kabab                                     Makes 12 to 14

Ingredients:

Soya nuggets – 75 g or 1 1/3 cup

Soya beans – 1/3 cup

Finely chopped cabbage– 1/3 cup

Finely chopped carrot – 1/3 cup

Finely chopped coriander – 1/3 cup

Finely chopped green chili – 1

Finely chopped onion – 1medium

Boiled grated potato – 1 medium

Grated ginger – 1 tsp

Grated garlic – ¾ tsp

Spices

Chaat Masala – 1 ½ tsp

Coriander powder – 1 tsp

Garam Masala powder –  ¾ tsp

Turmeric powder –  a pinch

 

Roasted gram flour/besan – 2 to 4 tblsp

Bread crumbs – 2 to 4 tblsp (optional for binding)

Black salt and Salt – to taste

Skewers – 16 (soaked in water)

Oil -  for frying the kebabs

Method:

1.    Boil the soya nuggets in adequate amount of water for 7 to 8 mins. Drain, wash with cold water and let it cool down. Once cooled, squeeze out all the water that’s inside them. Keep aside.

2.    Put them in a mixer jar and grind them.

3.    Soak the soya beans in water for 4 to 6 hours. Boil them till just done. Let them cool slightly. Grind them in a mixer.

4.    Take a large mixing bowl. Add in the soya nuggets, soya beans, carrots, cabbage, coriander, onion, ginger and garlic. Mix well.

5.    Add in the spices, salt to taste. Add in the grated boiled potato and green chilies. Mix it thoroughly.

6.    Taste and adjust the seasoning. Add in 2 tblsp of roasted gram flour (besan) for binding. Mix well and make a fist to see if the mixture is holding. Add more gram flour if needed. You may add in some bread crumbs if the mixture is still not holding.

7.    Shape the kebabs by hand on the wooden skewers. Fry them lightly till they get a golden brown colour all over. Keep turning them and brushing them with oil as they are frying.

8.    Serve hot with onion rings and lemon wedges.

© Rinki’s Kitchen