Soya Kebab (Granulated Soya + Chana Dal) — Quick Recipe

Ingredients

Granulated soya (textured soya): ~1 cup (dry)
Chana dal: ~1/2 cup (soaked)
Onion: 1 large (chopped)
Garlic: 4–6 cloves (chopped/roughly)
Green chili: 1–2 (adjust to taste)
Fresh coriander leaves: 1/2 cup
Salt: to taste
Coriander powder: 1 tsp
Cumin powder: 1/2–1 tsp
Kashmiri red chilli powder: 1/2–1 tsp
Chickpea flour (besan): 2–4 tbsp (as needed)
Oil for deep frying

Method

Cook the soya & chana dal
Pressure cook granulated soya + soaked chana dal (add enough water).
Cook until you get 1 whistle (or just until tender).
Drain/squeeze out excess water from the cooked mixture.
(This is key—otherwise kebabs break.)
Grind/coarsely chop
In a chopper/blender add:
cooked granulated soya crumbles
cooked chana dal
onion, garlic, green chili
coriander leaves
salt
coriander powder, cumin powder, kashmiri chilli powder
Coarse grind (don’t make it smooth paste).
Bind mixture
Transfer mixture to a bowl.
Add chickpea flour (besan) and mix well.
If it feels too wet, add a bit more besan. If too dry, sprinkle 1–2 tsp water and mix again.
Shape
Make small ball-like shapes (or slightly flatten for kebab style).
Fry
Heat oil on medium heat.
Deep fry until golden brown on all sides.
Drain on tissue paper and serve hot.

Quick Tips (important)

Squeeze water properly after pressure cooking—wet mixture = kebabs may crack.
Don’t overcook the soya/chana dal; 1 whistle is usually enough.
If mixture is loose while shaping, add 1 tbsp besan at a time.

Brief Nutritional Value (approx.)

Nutrition varies by brand, soaking/cooking amount, and frying oil absorbed. Below is a typical estimate per serving (assuming ~2 kebabs and frying with moderate oil, total batch serving ~8 pieces).

Per 2 kebabs (approx.)

Calories: ~160–220 kcal
Protein: ~9–13 g (mainly from soya + dal)
Fats: ~8–13 g (mostly from deep frying)
Carbohydrates / Fibre:Fibre: ~3–5 g
Key note: If you shallow fry/air fry, fats and calories can drop significantly.

Soya Kebab balls

Nutrition

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Time to prepare

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