Soya Kebab

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.