Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
2-3 people
Output:
8-10 medium sized kebabs
Time:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
Recipe Macros: Defatted Soya Veg Kebab
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 516 kcal | 67 g | 8 g | 72 g | 45 g |
Ingredients: Defatted Soya Veg Kebab
| Ingredient | Qty | Ingredient | Qty |
|---|---|---|---|
| Defatted Soya Flour | 100 g | Salt | As per taste |
| Mix Vegetables (finely chopped) | 250 g | Dhaniya Powder | 1 tsp |
| Curd | 50 g | Haldi | 1/2 tsp |
| Oil | 5 g | Red Chili Powder | 1 tsp |
| Amchur Powder | 1 tsp | Anardana Powder | 1 tsp |
| Kasuri Methi | 1 tsp | Garam Masala | 1/2 tsp |
| Jeera Powder | 1 tsp | Coriander Leaves (finely chopped) | 1 tsp |
| Green Chillies (finely chopped) | 1 tsp | Mint Leaves (finely chopped) | 1 tsp |
Procedure: Making Kebab
- Mix all the ingredients except oil and make a soft dough.
- Now divide the dough into equal parts and shape it in the form of cutlets.
- You can grease your palm with oil to give the desired shape or take a cutlet mould and grease it and put the dough in it to shape it in the desired form.
- Now roast the kebabs in airfryer at 160 degree celsius for 10-12 minutes and flip in between when one side is cooked.
- You can also make cutlets on a non stick tava with some oil on a low medium flame.
- It will take approximately 6-7 minutes for one batch.
Your soya kebabs are ready to be enjoyed.
Serve hot with green chutney or ketchup or mayonnaise!
Outcome:
Light brown colour, Soft and coarse texture, Spicy and tangy taste, Spicy aroma.
Shelf Life:
The kebabs should last for 1-2 days in refrigerator.
Storage Instructions:
Refrigerate the extra kebabs and reheat to use again.
Additional Info:
- You can add rava or maida to the mixture for added crispiness.
- You can also use the kebabs in burger as patties.
- You can replace defatted soya flour with fine soya chunks powder.
