Soya Veg Paneer Kebabs Recipe

Recipe By Slurrp

Soya Veg Paneer Kebabs are a delicious and healthy vegetarian appetizer made with a combination of soya chunks and paneer. These kebabs are packed with protein and are perfect for those who are looking for a meat-free alternative. The soya chunks and paneer are marinated in a flavorful mixture of spices and then grilled to perfection. These kebabs are crispy on the outside and soft on the inside, making them a crowd-pleasing dish for parties or as a snack. Serve them with mint chutney or yogurt dip for a delightful treat.

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Vegdiet
55minstotal
40minsPrep
15minsCook
55m.total
40m.Prep
15m.Cook
Soya Veg Paneer Kebabs
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ingredients serve

Ingredients for Soya Veg Paneer Kebabs Recipe

  • 1/4 cup Soya Chunks
  • 1/4 cup Grated Paneer
  • 0.13 cup Finely Chopped Onions
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Green Chili Paste
  • 1/2 tablespoon Finely Chopped Coriander Leaves
  • 1/2 tablespoon Bread Crumbs
  • 1/2 tablespoon Cornflour
  • 0.13 teaspoon Garam Masala
  • 0.13 teaspoon Red Chili Powder
  • 0.06 teaspoon Turmeric Powder
  • As required Salt To Taste
  • as per your need Oil For Cooking

Directions: Soya Veg Paneer Kebabs Recipe

Cooking Directions

  • STEP 1.In a bowl, soak the soya chunks in hot water for 15 minutes. Drain and squeeze out the excess water.
  • STEP 2.In a mixing bowl, combine the squeezed soya chunks, grated paneer, finely chopped onions, ginger-garlic paste, green chili paste, coriander leaves, bread crumbs, cornflour, garam masala, red chili powder, turmeric powder, and salt. Mix well to form a dough-like mixture.
  • STEP 3.Divide the mixture into small portions and shape them into kebabs. You can use skewers or shape them into patties.
  • STEP 4.Heat a grill pan or a non-stick pan and brush it with oil. Place the kebabs on the pan and cook on medium heat until they turn golden brown and crispy on both sides.
  • STEP 5.Serve the hot soya veg paneer kebabs with mint chutney or yogurt dip. Enjoy!

Cooking Tips

  • Make sure to squeeze out the excess water from the soya chunks to prevent the kebabs from becoming too moist.
  • You can add finely chopped vegetables like capsicum or carrots to the mixture for added flavor and texture.
  • If you don't have a grill pan, you can also cook the kebabs in a regular non-stick pan or bake them in the oven.
  • To make the kebabs spicier, you can increase the amount of red chili powder or add some chopped green chilies.
  • These kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or microwave before serving.

Storage and Serving

  • Store the cooked kebabs in an airtight container in the refrigerator for up to 3 days.
  • Serve the kebabs hot as an appetizer or snack with mint chutney or yogurt dip.
  • You can also serve the kebabs as a filling in wraps or sandwiches for a delicious meal.
  • These kebabs are perfect for parties or as a side dish for a vegetarian meal.
Nutrition
value
254
calories per serving
10 g Fat18 g Protein22 g Carbs11 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    18g
  • Carbs
    22g
  • Fiber
    11g

MacroNutrients

  • Carbs
    22g
  • Protein
    18g
  • Fiber
    11g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    172mg
  • Iron
    4mg
  • Vitamin A
    134mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    160mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    76mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    134mg
  • Manganese
    1mg
  • Phosphorus
    277mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp