Soybean kababs are typically made of minced soy chunks, potato, and a few spices to add to the taste and flavor, and are either deep-fried or shallow-fried. Just follow my guide to make soyabean kabab at home and surprise your visitors in the evening.
KEY TAKEAWAYS
- Soybean kababs offer an exquisite snacking experience for the rich blend of spiciness and flavor.
- Serve hot with green chutney, tamarind chutney, tomato sauce, onion rings, cucumber salad, lemon wedges, mustard sauce, or yogurt dip.
- Soybean kababs taste sweet and savory. These are crunchy and rich in flavor.
- You can try paneer kabab, corn kabab, lentil kabab, and vegetable kabab for similar taste profile.
When I made soyabean kababs for the first time at home, I was a little scared and apprehensive whether it would turn out to be a disaster. However, after I made them, they not only looked fantastic but also tasted exquisite. I smiled to myself while my family enjoyed it and praised me. That day I felt very glad and was pleased with myself.
How to Make Soyabean Kabab? (Step by Step Guide with Images)
Step 1: Take soy chunks (1.5 cups) in a bowl. Add hot water. Keep aside for a couple of hours to soak.
(Pro tip: If you do not have time to soak them, use soy keema or granules).
Step 2: Wash the soy chunks nicely. Squeeze the water.
Step 3: Transfer to a mixer.
Step 4: Grind them coarsely.
Step 5: Add garlic (10 cloves), ginger (1-inch, cut into small pieces), and green chili (2 pieces, broken in half). Blend them.
Step 6: Take a frying pan. Heat on low flame. Add 1 tbsp of whole coriander, 1 tsp of fennel seeds, 1.5 tsp of cumin seeds, 10 black pepper, 1 whole red chili, and dry roast them for a minute or so until they change color.
Step 7: Add the roasted spices to the mixer.
(Pro tip: You can use powdered variants of each but following this technique will enhance the taste and flavor of the soybean kababs).
Step 8: Make a coarse paste of all.
Step 9: Transfer it to a bowl.
Step 10: Add onion (1 piece, big size, grated), potato (1 piece, big size, raw, grated), fresh coriander leaves (½ cup, finely chopped), red chili powder (1 tsp), turmeric powder (¼ tsp), dry mango powder (1.5 tsp), garam masala powder (1 tsp), and salt to taste.
Step 11: Follow it with gram flour (3 to 4 tbsp) and corn flour (3 to 4 tbsp).
Step 12: Mix everything nicely to make a dough.
Step 13: Take a little bit of the mixture on your hand. Make the kababs. Give it any shape, round or cylindrical.
Step 14: Heat enough oil in a kadai on a high flame. Reduce the flame to low. Release the kababs one by one in the hot oil carefully. Flip and fry them for about 3 to 4 minutes on a low flame.
Step 15: Take them out on a strainer when golden brown.
Step 16: Your homemade delicious soybean kababs are ready. Arrange them on a plate.
Recipe Card
Soyabean Kabab
Ingredients
- 1.5 cups soy chunks soaked in hot water for 1 or 2 hours
- 10 cloves garlic
- 1 piece ginger 1-inch size, cut into small pieces
- 2 pieces green chili broken in half
- 1 tbsp coriander seeds
- 1.5 tsp cumin seeds
- 1 tsp fennel seeds
- 10 pieces black pepper
- 1 piece red chili
- 1 piece onion big size, grated
- 1 piece potato big size, raw, grated
- ½ cup coriander leaves finely chopped
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1.5 tsp dry mango powder amchur
- 1 tsp garam masala powder
- 1 tsp salt
- 4 tbsp gram flour besan
- 4 tbsp corn flour
- Cooking oil An adequate amount for deep frying
Instructions
- Take soy chunks (1.5 cups) in a bowl. Add hot water. Keep aside for a couple of hours to soak. (Pro tip: If you do not have time to soak them, use soy keema or granules).
- Wash the soy chunks nicely. Squeeze the water.
- Transfer to a mixer.
- Grind them coarsely.
- Add garlic (10 cloves), ginger (1-inch, cut into small pieces), and green chili (2 pieces, broken in half). Blend them.
- Take a frying pan. Heat on low flame. Add 1 tbsp of whole coriander, 1 tsp of fennel seeds, 1.5 tsp of cumin seeds, 10 black pepper, 1 whole red chili, and dry roast them for a minute or so until they change color.
- Add the roasted spices to the mixer. (Pro tip: You can use powdered variants of each but following this technique will enhance the taste and flavor of the soybean kababs).
- Make a coarse paste of all.
- Transfer it to a bowl.
- Add onion (1 piece, big size, grated), potato (1 piece, big size, raw, grated), fresh coriander leaves (½ cup, finely chopped), red chili powder (1 tsp), turmeric powder (¼ tsp), dry mango powder (1.5 tsp), garam masala powder (1 tsp), and salt to taste.
- Follow it with gram flour (3 to 4 tbsp) and corn flour (3 to 4 tbsp).
- Mix everything nicely to make a dough.
- Take a little bit of the mixture on your hand. Make the kababs. Give it any shape, round or cylindrical.
- Heat enough oil in a kadai on a high flame. Reduce the flame to low. Release the kababs one by one in the hot oil carefully. Flip and fry them for about 3 to 4 minutes on a low flame.
- Take them out on a strainer when golden brown.
- Your homemade delicious soybean kababs are ready. Arrange them on a plate.
