Soyabean Veg Paneer Kebabs are a delicious and healthy vegetarian appetizer made with a combination of soyabean and paneer. These kebabs are packed with protein and are perfect for those who are looking for a meat-free alternative. The soyabean and paneer are marinated in a flavorful mixture of spices and then grilled to perfection. These kebabs are crispy on the outside and soft on the inside, making them a crowd-pleasing dish for parties or as a snack. Serve them with mint chutney or yogurt dip for a delightful treat.
INGREDIENT :-
- soyabean – 1 cup
- Grated paneer – 1 cup
- Besan – 2 tbsp
- onion, finely chopped
- 1/2 cup mixed vegetables (carrots, peas, and corn), finely chopped
- 2-3 cloves of garlic, minced
- 1 teaspoon of ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chilli powder (adjust to taste)
- Salt according to taste
- 2 tablespoons breadcrumbs or oat flour-
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon of lemon juice
- 1 tablespoon of olive oil
METHOD :-
- In a pot, boil water and soak soybean for 15-20 minutes until soft. Drain and squeeze out excess water, and mince the soy chunks finely.
- Take a mixing bowl and combine the minced soy chunks, paneer, chopped onions, besan ,mixed vegetables, minced garlic, and ginger paste.
- Now add cumin powder, coriander powder, garam masala, red chilli powder, salt, and lemon juice to the mixture. Mix well.
- Add oat flour to bind the mixture. Now shape it into kababs—make rounds (or elongated) patties.
- Heat a non-stick pan with oil over medium heat. Cook kababs until golden brown on both sides. Optionally, brush some oil on the kababs.
- For grilling, preheat and lightly oil the grill grates. Thread kababs onto skewers and grill until cooked with grill marks.
- Once cooked, remove it from the pan or grill. Serve hot with mint chutney, yogurt sauce, or a side salad