Soya matar kebab

Soya Matar Kebab | Veg Starters Recipe

Soya Matar kebab with step by step pictures

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.

Let’s have a look at these soya matar kebabs!

Soya Matar Kebab Recipe

Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
Serves/Makes 10-12 kebabs

Ingredients for Soya Matar Kebab

  • ¾ cup soya granules
  • Salt to taste
  • ¾ cup green peas
  • 1 medium onion, chopped
  • 1-inch ginger, roughly chopped
  • 6-8 garlic cloves
  • 1 green chili, roughly chopped
  • ¼ cup chopped coriander leaves, cleaned and washed
  • ½ tsp garam masala powder
  • 1 tsp red chili powder
  • Salt to taste
  • ½ cup roasted gram flour (besan)
  • Oil for frying

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 3


  • Meal Idea: Serve soya matar kebabs with tandoori chutney and lachcha pyaaz.
  • You can add up to 1 tsp garam masala powder.
  • Do not add any chaat masala. It will ruin the flavors of soya matar kebabs.
  • Sprinkle little Kashmiri red chili powder for a more tempting look.
  • For roasted gram flour, just take 1/2 cup gram flour in a pan. Roast on low flame for 5-6 minutes till the raw smell goes ie. there is a nutty aroma.
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