Nutrela Soya Kebab Recipe

Cooking Directions

• STEP 1.1. In a bowl, soak the soya granules in hot water for 10 minutes. Drain and squeeze out the excess water.
• STEP 2.2. In a mixing bowl, add the soaked soya granules, mashed potatoes, finely chopped onions, ginger-garlic paste, green chilies, coriander leaves, red chili powder, garam masala, cumin powder, salt, and bread crumbs. Mix well to combine.
• STEP 3.3. Divide the mixture into small portions and shape them into kebabs.
• STEP 4.4. Heat oil in a pan and shallow fry the kebabs until golden brown and crispy on both sides.
• STEP 5.5. Serve the Nutrela Soya Kebabs hot with mint chutney or yogurt dip.
• STEP 6.6. Enjoy!

Cooking Tips

• 1. Make sure to squeeze out the excess water from the soaked soya granules to prevent the kebabs from becoming soggy.
• 2. You can add more bread crumbs if the mixture is too wet and difficult to shape into kebabs.
• 3. For a smoky flavor, you can grill the kebabs on a barbecue or use a grill pan instead of shallow frying.

Storage and Serving

• 1. These kebabs are best served hot and fresh.
• 2. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• 3. Reheat the kebabs in a preheated oven or microwave before serving.