Soya Chapli Kebab Recipe

Cooking Directions

• STEP 1.In a bowl, soak soya granules in hot water for 10 minutes. Drain and squeeze out excess water.
• STEP 2.In a mixing bowl, combine the soaked soya granules, chopped onions, green chilies, ginger-garlic paste, coriander leaves, red chili powder, garam masala, cumin powder, salt, and lemon juice. Mix well.
• STEP 3.Divide the mixture into equal portions and shape them into flat round kebabs.
• STEP 4.Heat oil in a pan and shallow fry the kebabs until golden brown on both sides.
• STEP 5.Serve hot with mint chutney and enjoy!

Cooking Tips

• Make sure to squeeze out excess water from the soaked soya granules to prevent the kebabs from becoming too soft.
• You can adjust the spice level according to your preference by adding more or less red chili powder and green chilies.
• For a smoky flavor, you can grill the kebabs on a barbecue or use a grill pan instead of shallow frying.

Storage and Serving

• Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either microwave them for a few seconds or heat them in a pan until warmed through.
• Serve the Soya Chapli Kebabs as an appetizer with mint chutney or as a main course with naan or rice.