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Dry Fruits And Paneer Stuffed Soya Chunks Kebabs

Dry Fruits And Paneer Stuffed Soya Chunks Kebabs

Cooking Time

Preparation Time : 120

Cook Time : 30

Total Time : 150


Serves 4

  • 1 cup soya granules/chunks

  • 3-4 potatoes boiled

  • 1/2 tsp ginger paste

  • 2 green chillies finely chopped

  • 1 tsp Red chilli powder

  • 1 tsp roasted jeera powder

  • 1 tsp mango powder

  • 1/2 cup bread crumbs

  • 1 tsp salt or as per your taste

  • 500 ml Oil for frying

  • For slurry: 1 tbsp all purpose flour

  • 1/4 cup water

  • For stuffing : 2 tbsp grated Paneer

  • 2 tbsp Crushed Dry fruits like cashews, almonds, raisins, peanut

  • 1 tbsp Coriander leaves chopped

  • 2 Green chilies finely chopped


  • 01

    Soak soya granules/chunks for 2 hours.

  • 02

    Remove peels of potatoes. Grate them.

  • 03

    Drain water from soya chunks. Grind Soya chunks, green chillies coarsely.

  • 04

    Transfer soya paste in a mixing bowl. Add grated potatoes, ginger paste, red chilli powder, salt, amchur powder & roasted Jeera powder. Mix all properly.

  • 05

    For slurry: Mix all purpose flour and water in a bowl. Mix well. Keep it aside.

  • 06

    Combine all crushed Dry fruits and all ingredients of stuffing in a bowl. Keep it aside.

  • 07

    Divide equal portions of soya & potatoes dough. Apply oil on your palms. Give shape of kebab. Stuff 1 tsp dry fruits stuffing. Give it again a shape of kebab. Repeat this process to make all kebabs.

  • 08

    Heat oil in a Kadhai. Once oil heated. Dip kebab in slurry. Roll it in bread crumbs. Then carefully Slide it in hot oil.

  • 09

    Deep fry kebabs until golden over medium flame.

  • 10

    Transfer kebabs on kitchen paper napkins.

  • 11

    Serve hot kebabs with green chutney or tomato sauce and radish tamarind chutney.

  • 12

    Note: you can shallow fry these kebabs on nonstick pan instead of deep frying.



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