Soya Chunks Kabab.. (Soya Chunks Patties)

Soya Chunks Kabab.. I'm a huge fan of soya chunks and anything made of soya.. I usually prefer whole soya chunks then the soya granules, actually I feel soya granules has one strong smell which will go after you completely boil them and you all know once the soya over cooks what happens. So I avoid them and make at home only when I need. This kabab is a great innovation till now, when ever I cook they always come out very well and I keep changing the ingredients for the different taste and texture and even I don't hesitate to cook soya chunks kebab when I have guest at home. Because they are healthy as well as delicious...

Ingredient's

1cup soya kheema

1 medium boiled potato

2tbsp boiled green peas

2tbsp chopped dill leaves (optional)

2tbsp chopped coriander leaves

1 medium onion, 2 green chilli (finely chopped) 

1tsp ginger garlic paste

1/2tsp red chili powder, 1/2tsp turmeric

Salt to taste

Oil for shallow frying.

Cooking Method.

To make soya kheema. soak the soya chunks for about 5 to 6 hours. Then grind them into kheema in a mixer.

In a big mixing bowl, add all the above ingredients and make a dough. Then make small balls out of the mixture and shape it into oval or round shape.

You can make these balls way ahead and refrigerate it.Heat oil in a skillet or frying pan, place the kabab and shallow fry till both sides have turned golden brown in color. Transfer to a paper towel and serve warm with Ketchup and Green Chutney.

Chicken Shami Kabab

Ingredient's
1/2kg Chicken chopped in to very small pcs
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash chicken well and set it aside in a dry place. Boil minced meat in 3 cups of water and a little bit of salt till water is absorbed and meat is tender, remove from the heat and keep it aside. Grind all the above ingredients in to a smooth paste, then add it to the chicken with salt. Shape the dough into small round flattened balls or kababs. Heat oil and deep fry shami kababs till golden brown.

Serve hot with sauce or chutney.