Kebabs have been an integral part of Indian cuisine both with the invasion of the Mughal influence and prior to that. Historically kebabs have been non-vegetarian and have been made from different kinds of meats, but as times evolved the vegetarian kebabs also found their way into the menus and into the hearts of many people. Today I have tried a gluten-free and vegan-friendly kebab made from soya granules and sweet potato. This high protein variant is easy to make , absolutely guilt-free, delectable and dances on your palate.
Ingredients
- 2 sweet potatoes
- ¼ cup soya granules
- 1 tbsp ginger garlic paste
- 1 small onion, finely chopped
- 1 green chilli finely chopped
- ½ tsp each - turmeric powder, red chilli powder, cumin powder, garam masala
- 1 tsp coriander powder
- 1 tsp crushed kasuri methi
- Salt, oil
- Coriander leaves
Procedure
- Boil, peel and mash the sweet potatoes
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Boil, Peel & Mash the Sweet Potatoes
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- Cook the soya granules, drain them and squeeze off all the excess water.
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| Boil Soya Granueks and squeeze all the water out of tjem |
- In a kadai, heat 1 tbsp oil and saute the onions, ginger garlic paste, green chilli.
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| Chop onions, green chillies and have your fresh ground ginger garlic paste ready |
- Add all the dry spices, followed by the cooked soya granules. Saute this for a few mins.
- Add the boiled and mashed sweet potato, salt, kasuri methi and coriander leaves.
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Mix everything together and make a well blended dough
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- Mix everything well and shape into kebabs.
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| Mix everything well and shape into kebabs |
- Shallow fry in oil and serve hot.
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