Rajma and Soya Kababs: Healthy Indian Vegetarian Snack Recipe
1 hour
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About Rajma and Soya Kababs: Healthy Indian Vegetarian Snack Recipe
Indulge in these flavourful Rajma (Kidney Bean) and Soya Kababs – a delicious and protein-packed vegetarian snack! This recipe offers a unique twist on traditional kababs, combining the hearty earthiness of rajma with the versatility of soya chunks. Spiced with aromatic coriander, green chilies, and warming garam masala, these kababs are both satisfying and healthy.Perfect as a quick weeknight snack, a party appetizer, or a light lunch, these kababs are surprisingly easy to make. The simple preparation process ensures a delightful culinary experience without compromising on taste or nutrition. Get ready to impress your family and friends with this vibrant and flavorful Indian delight!Prepare to be amazed by the perfect blend of textures and tastes in every bite. The soft rajma and chewy soya chunks complement each other wonderfully, creating a truly unforgettable culinary experience.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Rajma Paste
- 1 cup Kidney Beans dried, soaked overnight
For the Soya Chunks
- 1 cup Soya Chunks dried, reconstituted in hot water and squeezed dry
For the Kabab Mixture
- 1 medium Onion finely chopped
- 4 Chilies finely chopped, green
- 1.5 cup Coriander cilantro, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Garam Masala
- 1 tsp Chaat Masala
- 1 tsp Cumin ground
- 1.5 tsp Salt adjust to taste
- 1 tbsp Gram Flour also known as besan; lightly dry roasted
- Oil as needed, for frying
Instructions
Prepare the Rajma
- Soak 1 cup of dried rajma overnight. Pressure cook until soft (about 4 whistles). Drain and blend into a smooth paste.
Prepare the Soya Chunks
- Boil 1 cup of soya chunks in hot water until soft. Drain and squeeze out excess water thoroughly. Grind slightly using a food processor or blender.
Combine Ingredients
- In a large bowl, combine the rajma paste, soya chunks, chopped onion, green chilies, coriander, ginger-garlic paste, garam masala, chaat masala, cumin powder, salt, and roasted bengal gram flour. Mix everything thoroughly until well combined.
Shape and Fry the Kababs
- Shape the mixture into small, flat patties or kababs. Heat oil in a deep frying pan or kadai. Carefully fry the kababs until golden brown and crispy on both sides. Remove and drain on paper towels.
Serve
- Serve hot with your favorite chutney or sauce. Enjoy!
Recipe Notes
Expert Tips for Perfect Rajma Soya Kababs
- For extra flavor, marinate the kabab mixture for at least 30 minutes before frying.
- Adjust the amount of green chilies according to your spice preference.
- If you prefer healthier kababs, you can shallow fry or bake them instead of deep frying.
- Experiment with adding other spices like red chili powder or turmeric for a different flavor profile.
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Recipe Nutrition
Calories: 82kcalCarbohydrates: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 570mg
Jiya Makhija
Articles: 42
3 Comments
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Such a beautiful dish! Can’t wait to try it.
I’m in love with this recipe already!
This is so tempting! Can’t wait to cook it.