Soya Veg Paneer Kebabs 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 mixing bowl, combine the squeezed soya chunks, grated paneer, finely chopped onions, ginger-garlic paste, green chili paste, coriander leaves, bread crumbs, cornflour, garam masala, red chili powder, turmeric powder, and salt. Mix well to form a dough-like mixture.
• STEP 3.Divide the mixture into small portions and shape them into kebabs. You can use skewers or shape them into patties.
• STEP 4.Heat a grill pan or a non-stick pan and brush it with oil. Place the kebabs on the pan and cook on medium heat until they turn golden brown and crispy on both sides.
• STEP 5.Serve the hot soya veg paneer kebabs with mint chutney or yogurt dip. Enjoy!

Cooking Tips

• Make sure to squeeze out the excess water from the soya chunks to prevent the kebabs from becoming too moist.
• You can add finely chopped vegetables like capsicum or carrots to the mixture for added flavor and texture.
• If you don't have a grill pan, you can also cook the kebabs in a regular non-stick pan or bake them in the oven.
• To make the kebabs spicier, you can increase the amount of red chili powder or add some chopped green chilies.
• These kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or microwave before serving.

Storage and Serving

• Store the cooked kebabs in an airtight container in the refrigerator for up to 3 days.
• Serve the kebabs hot as an appetizer or snack with mint chutney or yogurt dip.
• You can also serve the kebabs as a filling in wraps or sandwiches for a delicious meal.
• These kebabs are perfect for parties or as a side dish for a vegetarian meal.