one chopper · airfryer · 45 minutes
soya kebabs
No photo, because they get eaten standing at the counter before anyone thinks about a camera. Next batch, first.
per kebab, makes 8 to 10
calories
~110
airfryer
protein
~11g
with paneer
Counted on 100g dry soya, 100g paneer, 4 tablespoons of besan and a teaspoon of oil for the batch. Deep fry them instead and the calories move. The protein does not.
what you need
Five things. Besan is the one you cannot skip.
soya chunks
granules bhi chalega, they just save you a step
paneer or tofu
grated
vegetables
onion, capsicum, carrot, beans. garlic obviously
oil and masaladani
chilli flakes, salt, pepper, maggi masala, peri peri, jo bhi hai
besan
the binder. without this they fall apart in the pan and you will be sad
method
- 01
soak the soya chunks
In water till they go soft and fat. Then squeeze all the water out, properly, dono haath se.
- 02
blend them
You want a rough mince. Granules skip this whole step, which is the only reason to buy granules.
- 03
grate the paneer or tofu in
Same bowl.
- 04
chop the vegetables in a chopper
Onion, capsicum, carrot, garlic. Fine. Big pieces and the kebab breaks the second you flip it.
- 05
all the masala, ek saath
Chilli flakes, salt, pepper, maggi masala, peri peri, whatever you like. Go heavy. Soya has no taste of its own, it only tastes of what you put on it.
- 06
besan till it binds
Add, mix, check. Still loose, add more. A boiled potato or some bread crumbs will also do the job if besan alone is not holding it.
- 07
fridge, 20 minutes
Only if you have the time. Cold mixture shapes so much better.
- 08
oil your hands, roll them
Tikki, balls, whatever shape you feel like. Oil on your hands is the only reason the mix does not end up stuck to you.
- 09
airfryer, with a little oil and a little water
The splash of water is an airfryer thing. It keeps them from drying out while the outside crisps. Pan or oven both work also, just skip the water there.
Measurements approximate. Tested on me, repeatedly.