Soya Kebab | Easy Party Appetizer
Soya Kebab is a gluten Free, vegan + protein rich Appetiser or snack made with everyday pantry ingredients. Served with Green chutney as a delicious party snack.
Equipment
- Bowl
- Spice Grinder
- Tava / Skillet sub with Oven / Air fryer, see notes below
Ingredients
- 1 cup Soya mini chunks granules won’t work well here
- 2 Potato medium sized
- 1 TBSP Coriander leaves chopped
- 1 tsp Mint choppeD
- 1 TBSP salt
- 5 TBSP Oil split use
- 1/2 tsp Green chilli chopped
- 1/2 tsp ginger minced
- 5 cashewnuts halved, optional
Spice Powders:
- 1 tsp Chaat Masala
- 1/2 tsp Clove powder
- 1/4 tsp nutmeg powder
- 1/2 tsp turmeric powder
- 1/4 tsp cardamom powder
- 1/4 tsp mace powder
- 1 tsp Red chilli powder
Instructions
- How to make Soya Kebab:
- Soak the chunks in hot water for 20 mins with 1/2 tsp salt.
- Meanwhile pressure cook Potato till fork tender
- Squeeze out and mince it in a spice grinder (or with your hand)
- In a bowl, add the soya mince, minced ginger and chilli, mashed potato, turmeric, spice powders, salt, coriander and mix and mix well
- Add half the oil, and blend the oil well into the kebab mince mix with your fingers.
- Make thick kebab roundels with equal portions of the mix. Flatten them with greased palms
- If using, place half a cashew nut onto the flattened patty.
- Similarly make the rest of the kebabs.
- Refrigerate the kebabs for min 15 minutes (upto an hour)
- You can also freeze them at this stage in an airtight container (if making ahead for a party)
- After 30 mins, shallow fry them on a medium hot skillet in some oil till golden brown yet soft on both sides.
- Serve immediately with some green chutney sprinkling the kebabs with a bit of chaat masala.
- Leftover kebabs can be used in wraps with sauteed veggies. / lettuce as a wrap.
Video
Notes
FAQs / Tips to make Succulent Soya kebabs:
- Can I make this with Soya Granules ? I did try with granules, but it didnt turn out well. if it works for you, please do leave a comment below :-)
- What can I serve these with ? Green Chutney or Dahiwali Dhaba Style Chutney
- I don't have / eat potatoes. What can be done ? Use Cornstarch / arrowroot powder for varying results. If not, use sweet potato / commerically sold potato starch flakes, again with varying results.
- Can I make this ahead for dinner / party ? Most certainly yes. It can be refrigerated for upto 2 days and upto 15 days in the freezer. If using from freezer / refrigerator, thaw it a bit and then shallow fry.
- What can leftovers be used ? We hardly get leftovers for this delish kebab. But if you do, use similarly to a falafel wrap with a tortilla / chapati with some chutney / mayo and some lettuce.
- My kebabs are falling apart, what could have gone wrong? Refrigerating for at least 15-20 mins after makign the kebabs will prevent the kebabs from drying up / flaking. Also, medium heat is recommended. Neither too high / low. Also, grease the pan lightly before pan-frying.
- Can I bake these? Most certainly. In an air fryer / oven. I am recommending baking at 190C in a pre-heated oven for about 10/12 mins for a batch of 5-6 kebabs at a time, basting in between and flipping them.
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