Soya matar kebab

Soya Matar Kebab | Veg Starters Recipe

What is soya Matar Kebab?

Kebab is basically a dish made with the meat of mutton or lamb. But we talk vegetarian, so we will be making some veg kebabs having same flavors and texture. Crispy exterior, melt in mouth interior, just as kebabs should be! The recipe uses soya granules and fresh green peas as the main ingredients. It has strong flavors of garlic, ginger and green chilies plus garam masala powder. It has the nuttiness of roasted gram flour. Although fried in very little oil, soya matar kebab is absolutely crisp. Soya matar kebabs can be served as a party appetizer or a healthy snack.

Let’s talk about the ingredients for soya matar kebab

Properly boiled soya granules and fresh green peas form the base of soya matar kebabs. These kebabs have the typical kick and flavor of kebabs which they derive from ginger, garlic, green chilies, onion etc. Lots of fresh coriander leaves are added. Roasted gram flour not only gives the necessary binding to the kebabs but also helps them be crisp without much oil and add a great taste to the soya matar kebab.

Another kebab recipe on the blog is hara bhara kebab. This too is a very healthy kebab made with lots of greens. View the recipe here. I would also like to share a very quick and easy party starter i.e. healthy veggie shots. View its recipe here.

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How To Make Soya Matar Kebab

1. In a pan heat 2 cups water. Add in a little salt. Let it come to a boil.

Soya matar kebab

2. Add ¾ cup soya granules.

Soya matar kebab

3. Let it boil for 3-4 minutes. Thereafter leave in hot water for 15 minutes. Drain off the hot water and pour cold water on it.

Soya matar kebab

4. Squeeze off the excess water altogether and transfer to a grinder jar.

Soya matar kebab

5.In another pan heat 1 and ½ cup water. Add in a little salt. Let it simmer.

Soya matar kebab

6. Add ¾ cup peas.

Soya matar kebab

7. Boil on low flame for 5-6 minutes or till soft. Thereafter drain off the hot water and pour cold water.

Soya matar kebab

8. Transfer peas to the grinder jar.

Soya matar kebab

9. Add in 1 chopped green chili, 6-8 garlic cloves, and 1-inch piece of ginger.

Soya matar kebab

10. Grind to a coarse mixture.

Soya matar kebab

11. Transfer to a mixing bowl. Add in 1 chopped onion and ¼ cup chopped coriander leaves.

Soya matar kebab

12. Spice it up with salt to taste, 1 tsp red chili powder and ½ a tsp of garam masala powder.

Soya matar kebab

13. Add our star, .e. ½ cup roasted gram flour (besan).

Soya matar kebab

14. Mix everything well. Take lemon size balls and shape them into kebabs. Do not make too thick.

Soya matar kebab

15. Drizzle little oil on a pan.

Soya matar kebab

16. Fry them on medium flame till golden brown from both the sides.

Soya matar kebab

17. Serve hot. Bon appétit!

Soya matar kebab

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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