Meat Kebabs….wait!!!! these are “vegetarian kebabs”!!


Me : (Taking the platter to him) Happy birthday D!!

DH:  what are these?? You made Shammi kebabs!!!(couldn’t believe his eyes because red meat is completely off his diet!)

with a satisfied smile ( the one that appears on your face when you receive the exact expected reaction while trying to surprise your loved one!!)

Me: much healthier….why don’t you try?

After tasting and making the typical D expressions, (the ones reserved only for delicious food) and many guesses, he said  ” ingredients please!”

( The recipe here is inspired by the mutton shammi kebab made from mutton mince and chana dal/ split Bengal gram)


  • 2 cups soya granules
  • 3 1/2 tablespoon of besan ( chickpea flour)
  • 1 medium-sized onion, finely chopped
  • 2 green chillies, finely chopped
  • Few springs of cilantro, finely chopped.
  • 1 inch piece ginger root, finely chopped.
  • 2 to 3 cloves of garlic, finely chopped
  • 1 teaspoon dhania ( coriander) powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon jeera ( cumin ) powder
  • 1 tablespoon plain yoghurt
  • 1 1/2 teaspoon Everest Meat masala powder*
  • Salt to taste
  • 1 1/2 tablespoon oil

* Everest is a famous indian company, selling packaged spices for various Indian dishes. For meat masala ingredients  here is the link for everest meat masala. One can also make this masala at home but then sometimes I love to take the best shortcut!


  1. Soak the soya granules in 2 cups of warm water for about half an hour. If you have soya chunks you may soak them in warm water for about 1 1/2 to 2 hours and then grind them in a food processor to make these soya granules.
  2. Check the soya granules. They should be soft and mince like in texture with all the soaked up water. Throw away the excess water ( if any).
  3. In a large bowl, without squeezing out the water from the granules, mix the soya granules with all the above ingredients i.e. onions, green chillies, cilantro and all the spices. The water from the granules would be sufficient to knead the mixture. This is a good step to check the salt.



4. Divide the soya mixture into lemon-sized balls, flatten each ball in the palm of your hand and shape into kebabs.

5. Heat a tawa or flat skillet and shallow fry the kebabs on both sides  with oil till golden. 1 1/2 tablespoon of oil fries 3 kebabs!

6. Serve with green chutney.

Green chutney/ dip

(Adapted from Sanjeev kapoor’s recipe)


  • 1 cup fresh coriander leaves,roughly chopped.
  • 1/2 cup fresh mint leaves,roughly chopped
  • 2 – 3 Green chillies,chopped
  • Chaat masala for the sour taste due to its ingredient of  black salt and dried mango powder.
  • 1 tablespoon of plain yoghurt.
  • 1/4 teaspoon Sugar
  • 1 teaspoon Lemon juice
Grind together coriander leaves, mint leaves and green chillies to a smooth paste using a little water if required. Add chaat masala and sugar and blend once again. Transfer the chutney into a bowl and mix in the lemon juice.
Daily Values (230.9g)
Nutritional Breakdown
Daily Values (based on a 2000 calorie diet)
Good points

7 Comments (+add yours?)

  1. Robyn Lee
    Jul 22, 2013 @ 19:15:00

    These look fabulous!!! My daughter is trying to go vegetarian these days so will pass this on – I love this type of healthy eating as well! 🙂 x RL



  2. Archie
    Jul 23, 2013 @ 09:11:25

    Love the idea… Wonder if I could bake them instead of fry them. Any advice?



    • bongcomb
      Jul 23, 2013 @ 10:32:05

      Good suggestion….I did not think of baking them as these were supposed to be camouflaged ” shammi kababs” but if I do I”ll use a tsp of baking powder to the mixture and also baste some butter on each side….should be fine I guess, do let me know if you try making these the baking way! 😉



  3. Debasri
    Jul 23, 2013 @ 13:24:22

    oh this one sounds healthy yet tasty…I’ll make it and let you know…



  4. Adhar budh Raja
    Sep 07, 2015 @ 13:42:50

    WOW! delicious recipe i love it. Thnx for the recipe.

    Liked by 1 person


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Post ticker

July 2013
« Jun   Oct »
Cooking Up The Pantry

Feeding a hungry family!

Cooking Without Limits

Food Photography & Recipes


The Cricket Pages


The Undercover Chef

a whisk and a spoon

connoisseur of fine cake

Road Essays

Travel writing and long form non-fiction narrative from the road

Go Jules Go

Writer. Blogger. Chipmunk enthusiast.


Feminist reflections on fitness, sport, and health

the migrant chef

Gourmet comfort food at home and away.

The Hungry Artist

A blog about healthy cooking and eating with kids.

Foodfellas 4 You

Awaken the inner cook in you


"It has everything in little as a HAPPY package!!"

Plates of Art

about food and Plates of Art


easy reading is damn hard writing

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

Journey unfolds...

My take on whatever I find interesting...

%d bloggers like this: