9 Million Views Wali Meri Viral Soyabean Ke Shami Kabab Recipe| High Protein Soyabean Shami Kabab
Cook with Lubna
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9 Million Views Wali Meri Viral Soyabean Ke Shami Kabab Recipe| High Protein Soyabean Shami Kabab
149 679 просмотров · 1 месяц назад
Cook with Lubna
4,71 млн подписчиков
149 679 просмотров · 1 месяц назад
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160 g soya chunks (about 3 cups)
Boiling water (for soaking)
100 g chana dal (½ cup), soaked for 25–30 minutes
1 medium onion (for cooking)
¾ cup finely chopped onion
½ cup finely chopped coriander leaves
Green chilies, finely chopped (to taste)
2 tsp ginger-garlic paste
1 tsp red chili powder
1 tsp salt
1 tsp roasted cumin powder
1 tsp garam masala
1 tsp black pepper powder
1 tsp amchur powder (or lemon juice)
1 chicken cube (optional; skip for vegetarian version)
2 bay leaves
½ cup (125 ml) water
1 egg (optional, for extra binding)
3–4 tbsp oil (for shallow frying)
Key Tips
Soak the soya chunks in boiling water for 25–30 minutes, keeping them fully submerged with a small plate and a weight.
Squeeze out as much water as possible before cooking.
After pressure cooking, cook off any remaining moisture before grinding.
Do not add water while grinding, or the kebabs may become soft and break.
Fry on medium heat with very little oil. Too much oil can cause eggless kebabs to break apart.
These steps help produce kebabs that are crispy outside, soft inside, and hold their shape well.
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