Soya Beetroot Kebab / Cutlet
Soya Beetroot Kebab is a shallow fried cutlet. Kebabs are prepared not only in India, but in different nations and in different ways using different techniques. Kebab is mostly a non veg preparation, skewed and uses grilling technique, but in India it can also be pan fried or baked. Cutlet is necessarily fried. This kebab can also be called a cutlet, as shallow frying technique is used. It can be served as an evening tea time snack or as starter or as a side dish to the meal.
I personally don’t like beetroot, so thought of trying something different for a change. Added soya granules too in the preparation to make it more nutritious. I have given them a different shape by using 2 tablespoons. I remembered this technique of shaping shown by Chef Gautam Mehrishi in his cookery show. Shape is not important, but the taste. You can give it any shape, so here goes the recipe for the Soya Beetroot Kebab.
Measurement: 1 Cup = 180 ml
Makes: 14
Ingredients:
- Soya Granules – 1/2 cup
- Beetroot (boiled, peeled & grated) – 2 small
- Potato (boiled peeled & grated) – 1 medium
- Onion (chopped) – 1 small
- Garlic (crushed) – 8 cloves
- Chilly powder – 1/2 tsp
- Garam masala – 1 tsp
- Bread slice – 1 for making fresh crumbs
- Rava (semolina) – for coating
- Oil – for shallow frying
- Salt to taste
Procedure:
- Treat the soya granules and keep aside. (soaking in hot salted water, draining, transferring it to cold water and squeezing)
- Cut he bread slice, grind it and make fresh crumbs.
- Combine all the ingredients except, rava and oil.
- Divide the mixture into lemon sized balls.
- Shape them with the help of spoon.
- Coat with rava.
- Place it on pre heated greased frying pan.
- Drizzle oil over it and shallow fry on low flame.
- Turn the sides gently and shallow fry till golden brown on all sides.
- Serve with mint chutney or ketchup or both.
Tip:
- You may use boiled corn, peas or sauteed diced mushrooms also in it.
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