Gather Your Ingredients
To craft these delightful Hara Bhara Soya Kebabs, you'll need a selection of wholesome ingredients. Begin with 1 cup of soya granules and 1/2 cup of fresh
green peas. You'll also require 2 cups of finely chopped spinach (palak), alongside 1 medium onion, minced. For aromatic depth, gather 2 inches of ginger, 6-8 garlic cloves, and 5-6 green chilies. The spice ensemble includes 1 teaspoon each of chaat masala, chili powder, and garam masala powder, complemented by 1/2 teaspoon of fennel (saunf) powder. To bind the mixture, have 2 tablespoons of lightly roasted besan ready. Fresh herbs are crucial: 1/2 cup of mint leaves and 1 cup of coriander leaves, both chopped. You'll also need 1/2 cup of breadcrumbs for texture, 1 tablespoon of lemon juice for a touch of zest, salt to your preference, and oil for pan-frying. These quantities are designed to yield approximately 3 servings of this delicious snack.
Preparation Steps
Begin the preparation by boiling the soya granules in 2 cups of water seasoned with 1/2 teaspoon of salt for about 5 minutes. Once boiled, drain them thoroughly and squeeze out any excess water, then set them aside. In parallel, steam the spinach leaves along with the ginger, garlic, and green chilies for approximately 5 minutes until they are tender. Allow this steamed mixture to cool down slightly before transferring it to a blender. Add the green peas to the blender as well, and process everything to achieve a coarse paste. This forms the flavorful base for your kebabs.
Combining the Mixture
In a spacious mixing bowl, introduce the freshly prepared spinach and pea paste. Next, add the pre-boiled and squeezed soya granules, along with the finely chopped onion, and the fresh coriander and mint leaves. For seasoning, incorporate the spice powders: 1 teaspoon each of chaat masala, chili powder, and garam masala, plus 1/2 teaspoon of fennel powder. Adjust the salt according to your taste, remembering the salt added during boiling. Drizzle in 1 tablespoon of lemon juice to brighten the flavors. Finally, stir in 2 tablespoons of roasted besan, which acts as a binding agent. Mix all these components thoroughly until a well-combined, cohesive mixture is formed. This ensures an even distribution of flavors and textures throughout the kebabs.
Shaping and Frying
Just before you're ready to cook, gently fold in 1/2 cup of breadcrumbs into the prepared mixture. This addition helps in achieving the perfect crispy exterior when frying. Once the breadcrumbs are incorporated, shape the mixture into small, flat kebab or tikki-like patties. Heat a pan over medium flame with a sufficient amount of oil for pan-frying. Carefully place the shaped kebabs into the hot oil, ensuring not to overcrowd the pan. Pan-fry them on each side until they turn golden brown and are cooked through. This process typically takes about 20 minutes in total cooking time. Serve these hot, delectable Hara Bhara Soya Kebabs immediately with your favorite ketchup or mint chutney for an irresistible snack experience.
