Thursday, Dec 20 2007

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Soykababs

Ingredients:

3 potatoes boiled
1 cup mixed boiled vegetables
1 tbsp. coriander finely chopped
5 green chillies
1" piece ginger
8-10 flakes garlic
1 cup soya flour
2 tbsp. processed cheese grated
salt to taste
2 tbsp. semolina
oil to deep fry

Method:

1. Mash potatoes well.
2. Crush ginger, chillies and garlic to a paste.
3. Mix together everything except oil and semolina.
4. Knead into a not-too-soft dough.
5. Shape into round 2" wide thick patties.
6. Roll each one in semolina.
7. Deep fry in hot oil, on medium heat, till golden.
8. Flip and fry other side.
9. Serve hot with tomato sauce, salsa, or chutney.

Variations: Semolina can be substituted with fine vermicelli run in the mixie and crushed. If flour is unavailable, soaked, boiled soyabean can be mashed and used instead. Use 1/3 cup beans (dry measure) in place of 1 cup flour. Note that beans must be soaked overnight and pressurecooked till tender.

Making time: 30 minutes
Makes: 12-14 kababs
Shelflife: Best fresh after frying. Dough may be refrigerated for 1 day.

Nutritive value per Kabab

Protein	:	4.35gms
Fat	:	2.15gms
Minerals	:	0.61gms
Fibre	:	0.53gms
Carbohydrate	:	8.38gms
Energy	:	70.6kcal

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Soyabeans' Index