Indian Appetizer

Soya Shammi Kababs Recipe

Name: Soya Shammi Kababs Recipe
Prep time: PT30.00M
Cook time: PT35.00M
Total time: PT65.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1/3 Cup Chana Dal; 2 Cups Soya Nuggets; 1 Unit Onion (Chopped); 1 Tablespoon Garlic (Chopped); 1 Tablespoon Ginger (Chopped); 1 Teaspoonful Red Chilli Powder; 1 Teaspoonful Black Pepper Powder; 2 Units Green Cardamom; 1 Unit Cinnamon (1 Inch Pieces); 1/2 Teaspoonful Garam Masala Powder; 1/4 Teaspoonful Mace Powder (Javitri); 3 Tablespoons Coriander Leaves (Chopped); 1/2 Cup Water; 1 Pinch Salt (To Taste); 250 Mililliters Oil

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65Min

Challenging

Recipe Variants

Classic

Now vegetarians can also enjoy Shammi Kababs made from Soya Granules. It is an excellent source of protein and is a delicious snack and tiffin option with paranthas.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

0.33 Cup

Chana Dal

2 Cups

Soya Nuggets

Onion (Chopped)

1 Tablespoon

Garlic (Chopped)

1 Tablespoon

Ginger (Chopped)

1 Teaspoon

Red Chilli Powder

1 Teaspoon

Black Pepper Powder

Green Cardamom

Cinnamon (1 Inch Pieces)

0.5 Teaspoon

Garam Masala Powder

0.25 Teaspoon

Mace Powder (Javitri)

3 Tablespoons

Coriander Leaves (Chopped)

0.5 Cup

Water

1 Pinch

Salt (To Taste)

250 ml

Oil

Copy

Nutrition Value

Energy

124.57 kcal

Protein

9.37 g

Carbohydrates

13.36 g

Fats

4.64 g

Information per serving

Step 1

30 Min

Soak chana dal in warm water for 15 minutes. Soak the soya nuggets in hot water for 30 minutes, squeeze out the water and keep aside. Prepare ingredients as mentioned in the list.

Step 2

12 Min

In a pressure cooker, put soya nuggets, chana dal, MAGGI Masala-ae-Magic and rest of the ingredients, except oil. Add ½ cup of water and cook for 10 minutes after the first whistle.

Step 3

8 Min

Open the cooker and cook till all the water evaporates. When cool, grind in a blender to a fine paste and knead the mixture.

Step 4

15 Min

Divide the mixture into 8 equal portions and flatten each portion into round kebabs. Deep fry till golden brown. Serve with onion rings and lime wedges.

Step 1 of 4

Soak chana dal in warm water for 15 minutes. Soak the soya nuggets in hot water for 30 minutes, squeeze out the water and keep aside. Prepare ingredients as mentioned in the list.

Step 2 of 4

In a pressure cooker, put soya nuggets, chana dal, MAGGI Masala-ae-Magic and rest of the ingredients, except oil. Add ½ cup of water and cook for 10 minutes after the first whistle.

Step 3 of 4

Open the cooker and cook till all the water evaporates. When cool, grind in a blender to a fine paste and knead the mixture.

Step 4 of 4

Divide the mixture into 8 equal portions and flatten each portion into round kebabs. Deep fry till golden brown. Serve with onion rings and lime wedges.