Quite in the same line of Shami Kebab, which I have shared with you earlier, here I present a completely vegetarian counterpart, made of Soya nuggets and can proudly be called Soya Nugget Kebab. I have always felt that Soya nugget is a perfect foil for meat and can give the latter a run for its money, if prepared rich with generous amount of spices. Then I thought as the word ‘Kebab’ always sounds meaty, why not give it a vegetarian version with the good old soya nuggets? The result is as delightful as ever and serves as a great appetizer, snacks or whatever you like to call it. Kebab is not any longer the monopoly of flesh eaters 🙂

Ingredients for 6 pieces :

1. Soya Mini Chunks – 1 cup
2. Finely chopped onion – 1 (large)
3. Finely chopped tomato – ½
4. Finely chopped capsicum – 2-3 tbspoon
5. Finely chopped fresh coriander leaf – 2-3 tbspoon
6. Chopped green chilli – 2
7. Ginger paste – 1 teaspoon heaped
8. Crushed garlic – 4-5 cloves
9. Cumin powder – 1½ teaspoon
10. Coriander powder – 1 teaspoon
11. Red chilli powder – ½ teaspoon
12. Garam masala powder – 1 teaspoon
13. Bengal Gram flower or Besan – 1 tbspoon
14. Salt to taste
15. Cooking oil for shallow frying + 2 tbspoon

Procedure :

Immerse the soya chunks in hot water for 10-15 minutes or until they are soft. Then squeeze out the water from them and keep aside.

Heat 2 tbspoon oil in a frying pan over medium heat.

Add garlic and fry till the colour change.

Add onion and fry till onion turns translucent.

Add ginger, tomato, capsicum, green chilli and salt, fry till tomato gets mushy.

Add cumin powder, coriander powder and red chilli powder, cook till the raw flavour of spices goes away. Add little water if the dry spices start burning.

Add soya chunks and mix with the spice mixture very well. Cook for 2-3 minutes.

Add garam masala powder and coriander leaves, give them a good stir.

Now let this soya mixture cool for few minutes. Then pulse it in grinder to get a coarse mixture.

Add the gram flour to this coarse mixture and mix it very well.

Now make flat round kebab balls out of this mixture and shallow fry both the sides evenly until brown.

Serve with tomato ketchup and salad.

Note :

1. Bengal gram flour is used to bind the mixture. Try not to use it in large quantity otherwise it will ruin the taste.
2. Number of kebabs will depend on your desired size.