Soya Chapli Kabab

Name: Soya Chapli Kabab
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10–12 kebabs
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1 cup soya granules; 1 cup channa dal; 4 green chilies; 2 garlic cloves; 1 inch piece ginger; 3 sprig mint leaves; 3 sprig coriander leaves; 0.25 tsp garam masala; salt

Lentils, soya granules and green chilies come together in these Pakistani kebabs, fragrant with ginger and garam masala and cooked in a pan. It comes to the table with mint chutney and onion rings.

45 min · Serves 10 · Easy

Method

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Time: Prep 30 min · Cook 15 min · 45 min total
Difficulty: easy

1
Soak the soya granules in hot water for about 1/2 an hour and drain and squeeze off the excess water.
2
Now in a blender grind the chana dal, chillies, ginger and herbs to a fine paste. Add all the remaining ingredients to this and blend once again to make a semi-fine paste.
3
Make small flat roundles of the mixture on your palms. Shape them well and then shallow fry these kababs on very low flame.
4
Serve with mint chutney and onion rings.