Kebabs have always been a favorite evening snack recipe for most of us. However, talking about kebabs, most of us think of mutton kebabs. So, this time I wanted to make a kebab recipe for my vegetarian friends who have asked me to make something for them. This is a very simple recipe and I am sure this will become a handy snack recipe for most of us going forward. Unlike, other non-veg kebab recipes, this seekh kebab takes very less time to prepare and cook.
Ingredients:
- 100gms of soya granules or chunks
- 2 medium sized grated onions
- 8-10 crushed garlic cloves
- 6 green chilies
- 1tsp grated ginger
- ½ tsp Garam Masala
- 2 tsp Chaat Masala
- 1 tsp Coriander Powder
- 1 tsp Red-chili powder
- 1 tsp black salt
- 1 tbsp of besan
- 1 tbsp corn flour
- 1 tbsp white oil
Preparation:
- Soak the soya chunks in hot water and 1/4 teaspoon salt or as per your taste and leave it like that for 2-3 hours.
- Remove all the water from the boiled soya chunks using a strainer. Wash the soya chunks with water in the sieve and squeeze the soya chunks to remove the water absorbed by the soya chunks.
- Transfer these soya chunks to the mixer grinder and grind them to a fine paste. Transfer it to a bowl.
- Cut the onion into the mixer grinder. Add green chilli, ginger and garlic and coriander leaves. Grind them coarsely.
- Take a large bowl and spread a muslin cloth over it and put the blended mixture in it. Using the muslin cloth, squeeze out the extra water of the onion.
- Mix this onion mixture in the same bowl that contains the soy chunks paste. Add salt as per taste, red chilli powder, coriander powder, garam masala, chaat masala, black salt, turmeric powder, besan, coriander leaves and 1 tablespoon white oil.
- Mix well with your hand and knead well. Take some water in a bowl to wet your hand while making each kebab. Wet your right hand and take the skewer (seekh) in your left hand and take some mixture in your wet right hand and shape the kebab on the seekh and keep it aside.
- Make other raw seekh kebabs in this way.
- For shallow frying, heat the non-sticky pan over medium-high heat and pour 2 tbsp of white over it. Set 3-4 raw kebabs on top of the pan and fry them from all sides until they are golden brown, rotating them occasionally to fry them on all sides.
- The Seekh Kebab is ready to serve. Sprinkle some lemon juice and chaat masala over the kebabs and serve hot kebabs with mint chutney or tomato sauce and onion rings.
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