Soya Kheema & Cashew Nut Balls/Soya Keema Recipe

Cooking Directions

• STEP 1.In a bowl, soak the soya chunks in hot water for 15 minutes. Drain and squeeze out the excess water.
• STEP 2.In a food processor, grind the soaked soya chunks, cashew nuts, ginger, garlic, green chilies, and coriander leaves into a coarse mixture.
• STEP 3.Transfer the mixture to a bowl and add breadcrumbs, cornflour, garam masala, red chili powder, salt, and lemon juice. Mix well.
• STEP 4.Shape the mixture into small balls and shallow fry them in hot oil until golden brown and crispy.
• STEP 5.Serve the Soya Kheema & Cashew Nut Balls hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to squeeze out the excess water from the soaked soya chunks to prevent the balls from becoming soggy.
• You can adjust the spice level according to your preference by adding more or less green chilies and red chili powder.
• For a healthier version, you can bake the balls in the oven instead of frying them.

Storage and Serving

• These Soya Kheema & Cashew Nut Balls 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 with a little oil.
• Serve these balls as an appetizer, snack, or as a side dish with roti, naan, or rice.