- Lucknowi Soya Kebabs
Inspired by: Lucknow, India
Ingredients.
2 cups soya granules
1 cup chana dal (split chickpeas)
1
One onion, finely chopped
Two tablespoons ginger-garlic paste
1 tablespoon green chili paste
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon black pepper powder
Two tablespoons fresh coriander leaves, chopped
2 tablespoons fresh mint leaves, chopped
Salt to taste
1/4 cup breadcrumbs
2 tablespoons gram flour (besan)
Oil for frying.
Instructions.
Soak soya granules in hot water for 10-15 minutes. Squeeze drain out excess water.
Chana soak the dal in water for 2 hours. Drain and cook in water until soft, then mash well.
In a large mixing bowl, combine the soya granules, mashed chana dal, chopped onion, ginger-garlic paste, green chili paste, and all the spices (garam masala, cumin, coriander, turmeric, red chili powder, black pepper).
Add the chopped coriander and mint leaves, salt, breadcrumbs, and gram flour. Well mix to form a dough-like consistency.
Shape the mixture into kebabs (patties or cylindrical shapes).
Oil Heat in a pan over medium heat. Fry the kebabs until golden brown on all sides.
Hot Serve with green chutney and onion rings.
- Hyderabadi Soya Shikampur Kebabs.
Inspired by Hyderabad, India.
Ingredients.
2 cups soya chunks
1/2 cup chana dal (split chickpeas)
1 large onion, finely chopped
2 tablespoons ginger-garlic paste
2 green chilies, finely chopped
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon black pepper powder
1/4 cup fresh coriander leaves, chopped.
1/4 cup fresh mint leaves, chopped
2 tablespoons lemon juice
Salt to taste
1/4 cup yogurt
2 tablespoons gram flour (besan)
Oil for frying.
Instructions.
Soya soak chunks in hot water for 10-15 minutes. Drain and squeeze out excess water.
Chana dal in water for 2 hours. Drain and cook until soft, then mash well.
In a food processor, grind the soya chunks to a coarse mixture.
In a large mixing bowl, combine the ground soya chunks, mashed chana dal, chopped onion, ginger-garlic paste, green chilies, and all the spices (garam masala, cumin, coriander, turmeric, red chili powder, black pepper).
Add the chopped coriander and mint leaves, lemon juice, salt, yogurt, and gram flour. Well mix to form a dough-like consistency.
Shape the mixture into round patties.
Heat oil in a pan over medium heat. The fry kebabs until golden brown on both sides.
Serve hot with a side of mint yogurt dip and lemon wedges.
These kebabs draw inspiration from the rich culinary traditions of Lucknow and Hyderabad, known for their unique and flavorful kebabs. Enjoy these delicious soya kebabs as an appetizer or a snack.
