Soya kebab is a highly flavourful, nourishing Indian snack for all those who love kebabs made of meat but can't have it now. Prepared with significant chunks or granules of soya, this dish is, therefore, exceptionally nutrient-dense as a good source of plant protein, which vegetarians and others looking to reduce their meat intake will be after. This gives them a rich quality that feels like meat. Preparation is also simple for soya kebabs, with boiled and drained excess water soya granules or chunks mixed with aromatic spices and fresh coriander, mint, and green chillies. Common spices used are cumin, coriander powder, garam masala, and chaat masala, which add depth to the flavour of this dish. Other binding agents, such as besan (gram flour) or breadcrumbs, may be used depending on the required texture. There can also be mashed vegetables like potatoes for added moistness and texture. The mixture is then formed into small patties or kebab shapes and may then be shallow-fried, grilled, or baked until golden brown and crispy on the outside but soft inside. These kebabs are flavoursome, tinged with spices, the subtle earthiness of the soya, and the fresh zing from herbs. Soya kebabs can be served as a healthy appetiser, snack, or a full meal when offered with naan or roti. As with kebabs, the soya kebabs can also be worked into totally according to your preferences by changing your spices or adding grated carrots, capsicum, or peas to add much to its nutrition and flavour.

• 65 gms soya chunks
• 1/3 tsp ginger-garlic paste
• Oil
• 1 green chilli
• Oil
• 1 tbsp gram flour
• 1 onion
• 1/3 tsp red chilli flakes
• 1/3 tsp garam masala
• Salt
• 1/3 tsp turmeric powder

• Soya Kebabs are a healthy, delicious, and easy-to-make vegetarian treat with a crunchy exterior and a soft, spiced interior.
• Start by soaking 65 grams of soya chunks in warm water for about 5–7 minutes.
• Once soaked, drain the water and grind the chunks into a coarse paste.
• Heat 1 tablespoon of oil in a pan over medium heat.
• Add ⅓ cup finely chopped onion, 1 finely chopped green chili, and ⅓ teaspoon ginger-garlic paste.
• Saut until the onions turn golden brown—this is the foundation of the kebab's flavor.
• Sprinkle in ⅓ teaspoon turmeric powder, ⅓ teaspoon red chili powder, and ⅓ teaspoon garam masala.
• Add salt to taste and mix everything well.
• Toss the ground soya chunks into the pan and stir for 2–3 minutes to let the flavors meld.
• Once cooked, transfer the mixture to a plate and let it cool to room temperature.
• When the mixture has cooled, add 1 tablespoon of gram flour (besan) to bind it all together.
• The mixture should feel like dough—firm enough to shape but not crumbly.
• Divide it into equal portions and shape them into small, round kebabs.
• Heat a pan with a shallow layer of oil.
• Once hot, add the kebabs and fry them on medium heat for 2–3 minutes on each side, or until they're golden brown and crispy.
• The sizzling sound and golden crust are signs your kebabs are ready.
• Serve these Soya Kebabs hot with a side of mint chutney, ketchup, or a squeeze of lemon for extra zing.
• Packed with plant-based protein, these soya kebabs are versatile, flavorful, and perfect for snacks, appetizers, or dinner parties.
• Enjoy this vegetarian delight.