Soya Kebabs 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, mashed potatoes, finely chopped onions, ginger-garlic paste, green chilies, coriander leaves, bread crumbs, and spices.
• STEP 3.Mix well until all the ingredients are combined and form a dough-like consistency. If the mixture is too dry, add a little water.
• STEP 4.Divide the mixture into small portions and shape them into kebabs.
• STEP 5.Heat oil in a pan or grill pan over medium heat. Cook the kebabs until golden brown and crispy on both sides.
• STEP 6.Serve hot with mint chutney or yogurt dip.

Cooking Tips

• Make sure to squeeze out excess water from the soaked soya granules to prevent the kebabs from becoming too moist.
• You can adjust the spice level according to your preference by adding more or less green chilies.
• For a smoky flavor, you can cook the kebabs on a charcoal grill.
• If you don't have bread crumbs, you can use roasted gram flour (besan) as a substitute.

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 kebabs as an appetizer, snack, or as a filling in wraps or sandwiches.