Soya Kebabs

Serves 1
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Directions

  1. 1Boil soya chunks and squeeze to drain water.
  2. 2Boil soya chunks and squeeze to drain water.
  3. 3Boil soya chunks and squeeze to drain water.
  4. 4Add ghee, jeera, garlic, and chillies to a kadhai.
  5. 5Add ghee, jeera, garlic, and chillies to a kadhai.
  6. 6Add ghee, jeera, garlic, and chillies to a kadhai.
  7. 7Add chopped onion and cook for 2 minutes.
  8. 8Add chopped onion and cook for 2 minutes.
  9. 9Add chopped onion and cook for 2 minutes.
  10. 10Add fresh peas and cook for 5 minutes.
  11. 11Add fresh peas and cook for 5 minutes.
  12. 12Add fresh peas and cook for 5 minutes.
  13. 13Add salt, red chilli powder, aamchur, garam masala, coriander powder, haldi and rock salt.
  14. 14Add salt, red chilli powder, aamchur, garam masala, coriander powder, haldi and rock salt.
  15. 15Add salt, red chilli powder, aamchur, garam masala, coriander powder, haldi and rock salt.
  16. 16Mix well and add rice flour.
  17. 17Mix well and add rice flour.
  18. 18Mix well and add rice flour.
  19. 19Transfer the mixture to a grinder jar and add bread and coriander.
  20. 20Transfer the mixture to a grinder jar and add bread and coriander.
  21. 21Transfer the mixture to a grinder jar and add bread and coriander.
  22. 22Grind the mixture into a fine paste and add the soya chunks, then grind again.
  23. 23Grind the mixture into a fine paste and add the soya chunks, then grind again.
  24. 24Grind the mixture into a fine paste and add the soya chunks, then grind again.
  25. 25Keep the paste in the fridge for 10 minutes, then apply oil on your hands and make small balls.
  26. 26Keep the paste in the fridge for 10 minutes, then apply oil on your hands and make small balls.
  27. 27Keep the paste in the fridge for 10 minutes, then apply oil on your hands and make small balls.
  28. 28Brush some ghee on a non-stick pan and cook the kebabs on low-medium flame until brown.
  29. 29Brush some ghee on a non-stick pan and cook the kebabs on low-medium flame until brown.
  30. 30Brush some ghee on a non-stick pan and cook the kebabs on low-medium flame until brown.
  31. 31Serve with greek yogurt. Top the yogurt with red chilli powder, chaat masala and pomegranate.
  32. 32Serve with greek yogurt. Top the yogurt with red chilli powder, chaat masala and pomegranate.
  33. 33Serve with greek yogurt. Top the yogurt with red chilli powder, chaat masala and pomegranate.

Ingredients

  • 35 g Soya chunks
  • 35 g Soya chunks
  • 35 g Soya chunks
  • 1 tsp Ghee
  • 1 tsp Ghee
  • 1 tsp Ghee
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 2 3 cloves chopped Garlic
  • 2 3 cloves chopped Garlic
  • 2 3 cloves chopped Garlic
  • 2 chopped Chillies
  • 2 chopped Chillies
  • 2 chopped Chillies
  • 1 small chopped Onion
  • 1 small chopped Onion
  • 1 small chopped Onion
  • 1 cup Fresh peas
  • 1 cup Fresh peas
  • 1 cup Fresh peas
  • Salt
  • Salt
  • Salt
  • 1 tsp Red chilli powder
  • 1 tsp Red chilli powder
  • 1 tsp Red chilli powder
  • 1 tsp Aamchur
  • 1 tsp Aamchur
  • 1 tsp Aamchur
  • 1 tsp Garam masala
  • 1 tsp Garam masala
  • 1 tsp Garam masala
  • 0.5 tsp Coriander powder
  • 0.5 tsp Coriander powder
  • 0.5 tsp Coriander powder
  • pinch Haldi
  • pinch Haldi
  • pinch Haldi
  • some Rock salt
  • some Rock salt
  • some Rock salt
  • 1 tbsp Rice flour
  • 1 tbsp Rice flour
  • 1 tbsp Rice flour
  • 0.5 slice Bread
  • 0.5 slice Bread
  • 0.5 slice Bread
  • handful Coriander
  • handful Coriander
  • handful Coriander
  • Greek yogurt
  • Greek yogurt
  • Greek yogurt
  • Red chilli powder
  • Red chilli powder
  • Red chilli powder
  • Chaat masala
  • Chaat masala
  • Chaat masala
  • Pomegranate
  • Pomegranate
  • Pomegranate

Equipment

KadhaiGrinder jarFridgeNon-stick pan