Soya Vadi Kababs Recipe

Name: Soya Vadi Kababs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup vadi, crushed; 1 medium potato; ¼ cup channa dal; 1 inch ginger; 2 -3 cloves garlic; 1 small onion; salt; garam masala powder, to taste; red chili powder, to taste; 3 tablespoons panir (tofu); 2 tablespoons cashews, chopped; 2 tablespoons raisins; 3 -5 coriander leaves, chopped; 3 -4 green chilies, chopped

Servings: persons

½ cup vadi, crushed
1 medium potato
¼ cup channa dal
1 inch ginger
2 -3 cloves garlic
1 small onion
salt
garam masala powder, to taste
red chili powder, to taste
3 tablespoons panir (tofu)
2 tablespoons cashews, chopped
2 tablespoons raisins
3 -5 coriander leaves, chopped
3 -4 green chilies, chopped

1
Boil the first 7 ingredients using very little water in a pressure cooker.
2
When the vadi, dal and potatoes are tender, make a soft dough of it by grinding it in a chopper.
3
Mix with cornflour, garam masala and chilli powder.
4
Mix the next 5 ingredients well.
5
Add lemon drops or chaat masala in it as per taste.
6
Make round balls of dough, flatten on your palm and put the equal portions shape, shallow fry them till brown.
7
Serve hot with mint chutney.
8
Another really good idea is to use them as a stuffing for vegetarian burger!

116

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup vadi, crushed, 1 medium potato, ¼ cup channa dal, 1 inch ginger, and more.

Yes, Soya Vadi Kababs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soya Vadi Kababs

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