How to make Soya Shammi Kabab - Delicious kebabs made from soya and chana dal.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Soya granules (सोया ग्रैन्यूल्ज़), Roasted chana dal (dalia) (भुना हुआ दालीया)

Cuisine : Fusion

Course : Snacks and Starters

Soya Shammi Kabab Recipe Card

Soya Shammi Kabab

With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

You can also find more Snacks and Starters recipes like Pani Puri Ke 3 Pani, Healthy Cutlets, Oats Dhokla, Quick Corn Cups.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya Shammi Kabab Recipe

  • Soya granules 1 1/2 cup

  • Roasted chana dal (dalia) 1/2 cup

  • Oil 1 tablespoon

  • Ginger chopped 1 inch piece

  • Garlic chopped 5 cloves

  • Green chilli chopped 3

  • Red chilli powder 1/4 teaspoon

  • Salt to taste

  • Fresh mint (pudina) chutney a few

  • Fresh coriander leaves a few

  • Cornflour/ corn starch as required

  • Garam masala 1/4 teaspoon


Step 1

Heat the oil in a non stick pan. Add ginger, garlic and green chillies and sauté. Add the soya granules and roasted chana dal, red chilli powder and salt and mix well. Add the mint and coriander leaves. Mix well.

Step 2

Remove from heat and grind the soya mixture. Take the soya mixture in a bowl. Add cornflour and garam masala powder. Mix into a pliable mixture.

Step 3

Divide the mixture into equal portions and shape them into pattie shaped kababs. Heat a non-stick grill pan. Place the kababs on it.

Step 4

Drizzle one teaspoon oil on and around the kababs and cook them till golden brown. Serve hot with mint and coriander chutney.