How to make Nutritious Soya Kababs - A nutritious kabab made with soya chunks and tofu.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Soya Chunks, Sago
Cuisine : Indian
Course : Snacks and Starters
Nutritious Soya Kababs Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Nutritious Soya Kababs checkout Soya Pops. You can also find more Snacks and Starters recipes like Mixed Sprouts Cups, Gingerbread House, Stuffed Chillies, Paneer And Capsicum Footlong.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Nutritious Soya Kababs Recipe
Soya Chunks soaked and drained 2 cups
Sago finely chopped 2 large
Green chillies finely chopped 2
Coriander powder 1 teaspoon
Salt to taste
Cumin powder 1 teaspoon
Red chilli powder 1/2 teaspoon
Ginger grated 1 inch piece
Chaat masala 1 teaspoon
Dry mango powder (amchur) 1/4 teaspoon
Tofu grated 150 grams
Pressed rice (poha) soaked and mashed 1/2 cup
Sago (sabudana) 3-4 tablespoons
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Oil for shallow frying
Method
Step 1
Blend soya chunks, onion, green chillies, coriander powder, salt, cumin powder, red chilli powder, ginger, chaat masala and amchur in a blender. Add tofu and continue to blend for two more minutes.
Step 2
Transfer the mixture into a bowl, add poha, sabudana, garam masala powder and coriander leaves and mix well.
Step 3
Divide the mixture into sixteen equal portions and shape them into round kababs. Heat sufficient oil in a frying pan.
Step 4
Gently lower the kababs in the oil, a few at a time, and shallow fry till evenly golden brown on both the sides. Drain on absorbent paper. Serve hot with green chutney.
