INGREDIENTS : soya granules 2 cups water to soak-soak granules for 1 hour at least, then wash and drain 2 tbsp vinegar 2 bread slices-grated 2 tsp salt or to taste 2 tsp garlic paste 1 tsp pissi kali mirch 2 cloves-powdered 1 badi elaichi (seeds only)-powdered 1 cup spring onions (leaves only)-chopped fine 2 tsp green chillies-chopped fine 1 tsp chilli powder oil for pan frying onion

 rings and lemon wedges for garnishMETHOD:
Blend the soya in a blender to make a smooth, doughy paste. Add bread, salt, garlic paste, kali mirch, laung and elaichi powder, hara pyaaz, hari mirch and chilli powder. Blend well together and form into flat round balls. Heat oil in a non-stick frying pan and fry the kababs to a golden brown on both sides. Serve hot garnished with the onion rings and lemon wedges.

2 thoughts on “SOYA KEBABS

  1. Anna, that is good idea. Adding green peas, carrots, spinach, potatoes would add flavor and nutrition.
    thanks for writing in,

  2. How about adding some finely chopped cooked vegetables to the mixture? They would enhance the taste of the kebabs.


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