Soya Chunk Kababs

Looking for a protein-rich snack that’s both delicious and healthy? These Soya Chunks Cutlets are made without maida, deep frying, or preservatives. They’re crispy on the outside, soft inside, and perfect for kids, guests, or your own guilt-free indulgence.

Ingredients:

For the base:

1 cup soya chunks
Hot water (to soak the soya)
1/2 cup soaked chana dal (optional but adds great flavor)
1 medium onion (finely chopped)
2 tbsp coriander leaves
2-inch ginger piece
5–6 garlic cloves
2–3 green chilies (adjust to taste)
Few fresh mint leaves (optional)

Spices & Seasoning:

1/2 tsp red chili powder
1 tsp garam masala
1/2 tsp coriander powder
1/2 tsp chaat masala
Salt to taste
2 tsp lemon juice

Binding Agent:

2–3 tbsp gram flour (besan)
(or substitute with breadcrumbs, corn flour, sattu, or all-purpose flour)

For Cooking:

Oil for shallow frying

Instructions:

Soak Soya Chunks:
- Soak soya chunks in hot water for 10–15 minutes until they swell up.
- Squeeze out all the water and rinse them thoroughly. Ensure no water remains.
Grind the Paste:
- In a mixer, coarsely grind coriander leaves, ginger, garlic, and green chilies (without water).
- Add soaked chana dal and pulse to a coarse texture (do not make it a paste).
Grind Soya Chunks:
- Coarsely grind the soaked soya chunks. If your mixer is small, do it in batches.
Mix Everything:
- In a mixing bowl, combine the ground soya, chana dal mixture, chopped onion, mint leaves, and the prepared spice powders.
- Add salt, lemon juice, and gram flour. Mix everything well to form a soft dough. Adjust besan if the mixture is too loose.
Shape the Cutlets:
- Grease your palms with oil and shape small tikkis or patties. Flatten slightly.
Cook:
- Heat oil in a pan. Shallow fry the cutlets on low flame until golden brown and crispy on both sides.
- Flip gently and cook evenly. Avoid high heat to ensure the inside cooks well.