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Soya Seekh Kebab recipe | Vegetarian Seekh Kebab | Soy Protein Skewers |
Tarla Dalal
10 April, 2025
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Soya Seekh Kebab recipe | Vegetarian Seekh Kebab | Soy Protein Skewers |
This Soya Seekh Kebab recipe offers a delightful and nutritious vegetarian alternative to traditional meat-based kebabs. Crafted with a blend of semolina, soya granules, and a medley of finely chopped vegetables, these kebabs provide a satisfying and flavorful snack or appetizer. The inclusion of aromatic spices like ginger-green chili paste, dried mango powder, chili powder, coriander-cumin powder, and garam masala creates a tantalizing taste profile that is both savory and slightly tangy. Fresh coriander adds a vibrant touch and a burst of freshness to the mixture.
The preparation begins by soaking soya granules in hot water until they plump up, a process that softens them and makes them easier to incorporate into the dough. Semolina (rava or sooji) is lightly roasted, enhancing its flavor and texture. The roasted semolina is then combined with a colorful array of finely chopped mixed vegetables, including onions, which contribute moisture, sweetness, and essential vitamins and minerals. The addition of hot water to this mixture and subsequent cooking on low flame ensures the semolina and vegetables soften beautifully, forming a cohesive base for the kebabs.
Once the semolina and vegetable mixture has cooled slightly, the soaked and squeezed soya granules are added, along with the flavorful blend of spices and salt (used sparingly for those mindful of blood pressure). The mixture is then thoroughly combined and kneaded into a soft, pliable dough, ready to be shaped. Dividing the dough into eight equal portions allows for uniformly sized kebabs, which are then carefully molded onto skewers or wooden sticks, taking on the characteristic elongated seekh kebab shape.
Cooking these soya seekh kebabs on a lightly oiled tava (griddle) over low heat ensures they cook through evenly, developing a beautifully browned and crisp exterior on all sides. The slow cooking process allows the flavors to meld together harmoniously, creating a truly satisfying culinary experience. Served immediately with cooling curd, fresh green chutney, and crisp onion slices, these Soya Seekh Kebabs are a delightful treat that caters to various dietary preferences and health considerations.
This recipe for Soya Seekh Kebab can be considered a healthy option for several groups. The inclusion of soya granules makes it a good source of plant-based protein, essential for muscle building and repair. Soya is also known to be beneficial for heart health due to its low saturated fat content and potential to help lower bad cholesterol levels. The fiber present in soya and the mixed vegetables contributes to digestive health and promotes a feeling of fullness, which can be beneficial for weight management.
The variety of vegetables incorporated into the recipe, such as carrots, peas, and onions, adds a range of vitamins, minerals, and antioxidants, boosting the overall nutritional value of the kebabs. Carrots are rich in Vitamin A, crucial for vision, while other vegetables provide essential nutrients and contribute to overall well-being. Coriander, besides its flavor, offers vitamins and antioxidants. Semolina, while primarily a carbohydrate source, also contains some protein and fiber and provides energy.
For individuals managing heart health and blood pressure, this recipe is mindful of oil usage during cooking and allows for restricted salt intake. The absence of deep-frying further contributes to a lower fat content, making it a more heart-friendly snack. The fiber content from the soya and vegetables can also aid in managing cholesterol levels.
While soya is generally considered safe and even beneficial for individuals with diabetes due to its high protein and fiber content and low glycemic index, the overall carbohydrate content from semolina and vegetables should be considered as part of a balanced meal plan. Portion control is key, and individuals with diabetes should monitor their blood sugar levels accordingly. The natural ingredients and minimal processing make this a healthier alternative to many commercially available snacks.
Enjoy Soya Seekh Kebab recipe | Vegetarian Seekh Kebab | Soy Protein Skewers | with step by step photos.
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
8 skewers
Ingredients
For Soya Seekh Kebab
1/2 cup semolina (rava / sooji)
1/4 cup soy granules
1/2 cup finely chopped mixed vegetables with some onions
1 tsp ginger-green chilli paste
2 tsp dried mango powder (amchur)
1/4 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp garam masala
salt to taste
2 tsp oil for cooking
2 tbsp finely chopped coriander
Method
For Soya Seekh Kebab
Soak the soya granules in hot water and keep aside until they swell. Squeeze out the excess water and set aside.
In a deep pan, put the rava and roast for 2 to 3 minutes. Add the mixed vegetables.
Add 1 cup of hot water and mix well until the water is absorbed.
Cover and cook on low flame for 3–4 minutes until softened. Set aside to cool slightly.
Add the soaked soya granules and all the remaining ingredients.
Mix well and knead into a dough.
Divide into 8 equal portions and shape each portion onto a skewer or wooden stick to form a chaap (seekh kebab shape).
Cook on a tava (griddle) on all sides, using little oil and keeping the flame low, until browned and crisp on all sides.
Serve Soya Seekh Kebab immediately with curd, green chutney and onion slices.
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like Soya Seekh Kebab recipe | Vegetarian Seekh Kebab | Soy Protein Skewers | then see our other healthy dry sabzi recipes.
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What is Soya Seekh Kebab made of ? See below image of list of ingredients for Soya Seekh Kebab.
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To make Soya Seekh Kebab recipe | Vegetarian Seekh Kebab | we first need to soak the soy granules. Place 1/4 cup soy granules in a deep bowl. Soya is beneficial for people with diabetes as it has a low glycemic index, is high in protein and fiber, and may help improve insulin sensitivity.
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Pour enough warm water in it.
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Cover with a lid and allow them to soak for 5 to 7 minutes.
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Open the lid and squeeze the soy granules to remove the excess water and discard it. Approx. ½ cup of soaked soy granules are ready for Soya Seekh Kebab recipe. Discard the excess water.
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In a deep pan put 1/2 cup semolina (rava / sooji). Rava is a good binding agent in kebabs as it absorbs moisture, adds structure, and helps hold the mixture together while giving a slight crispness when cooked.
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Dry roast the rava on a medium flame for 2 to 3 minutes.
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Add 1/2 cup finely chopped mixed vegetables with some onions. Each vegetable has its own distinct flavor, and a mix of them adds layers of complexity to the overall taste of the soya seekh kebabs.
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Mix well.
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Add 1 cup of hot water.
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Mix well until the water is absorbed.
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Cover it with a lid for 3-4 minutes.
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Spread the rava mixture on a plate, and allow it to cool slightly.
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Add 2 tsp dried mango powder (amchur). It gives a tangy, mildly sour flavor that lifts the taste, balances the richness and keeps the mixture dry for better binding.
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Add 1/4 tsp red chilli powder.
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Add 1/2 tsp coriander-cumin seeds (dhania-jeera) powder. This spice blend adds warmth, earthiness, and enhances the overall depth of flavor in the kebabs.
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Add 1/4 tsp garam masala. The fragrant nature of garam masala significantly enhances the aroma of the soya seekh kebabs, both during preparation and while cooking.
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Add 2 tbsp finely chopped coriander. Coriander, also known as cilantro in some parts of the world, offers a distinct fresh, herbaceous, and slightly citrusy flavor.
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Add salt to taste.
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Knead it into a dough.
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Divide the dough into 8 parts.
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Take a skewer in one hand and the kebab ball in another hand.
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Wrap the kebab ball on the skewer or wooden stick to form a chaap with fingers and palms.
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Gently place all the shaped kebabs on a plate.
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Heat the tawa and grease with oil, keep on low – medium flame.
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Place the kebabs and allow it to cook from one side.
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Grease ¼ tsp oil on each kebab and turn it to cook it evenly from all sides.
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Cook until golden brown and crispy from outside.
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Serve Soya Seekh Kebab recipe | Vegetarian Seekh Kebab | Soy Protein Skewers | hot with green chutney.
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