Nutritious and tasty, Soya Kebabs are a great vegetarian snack option. Soya granules and potatoes are combined with aromatic spices to create soft, flavourful kebabs that are filling and protein-rich. While they need a little prep, these kebabs are quite simple to shape and cook. Serve them hot off the grill with mint chutney for a crowd-pleasing appetiser.
Sunrise tip: For easier shaping, wet your hands with a little water before forming the kebabs. This prevents the mixture from sticking to your palms.
Time: 5 minutes
Heat 50 ml oil in a kadai or wok. Add chopped garlic, chopped ginger and chopped onion. Fry for 2-3 minutes until the onions are translucent and fragrant.
Time: 6 minutes
Add soya granules to the fried onions, garlic & ginger and fry for 2-3 minutes.
Add Sunrise Turmeric powder, Sunrise Red Chilli powder, Sunrise Cumin powder, and salt to taste. Fry for 2-3 minutes.
Time: 10 minutes
Add mashed boiled potatoes to the cooked soyabean mixture and chopped green chilli. Mix well and cook for 2-3 minutes.
Sprinkle Sunrise Garam Masala and cook for 2-3 minutes.
Add chopped coriander leaves and cook again for 2-3 minutes.
Time: 5 minutes
Let the mixture cool down. Once cooled, take a small portion between your palms to form a round shape, pressing it tightly and shaping it into a tikki shape.
You can insert bamboo skewers into the kebabs if you like. Place the shaped kebabs on a plate.
Time: 15 minutes
Heat 200 ml of refined oil in a pan over medium heat. Place the kebabs on the hot pan and cook, turning them every 5 minutes or so, until they are golden brown all over.
Alternatively, preheat your oven to 200°C (400°F). Arrange the kebabs on a greased baking tray and grill for 12-15 minutes, turning them halfway through cooking time, until evenly browned.
Time: 2 minutes
Transfer the hot kebabs to a serving platter. Sprinkle chaat masala on top, if desired.
Serve immediately with mint chutney, coriander chutney or beaten curd for dipping.
Accompaniment: Fresh green chutney, Tamarind date chutney