Veg Protein snack re baba #shortsfeed
For a high-protein, plant-based snack, these soya-sattu kebabs deliver on both taste and nutrition. Combining the texture of soya nuggets with the nutty depth of sattu (roasted gram flour) and a blend of Indian spices, they’re quick to prepare and versatile enough to serve as an appetizer, tea-time bite or light meal.
**Ingredients**
8-10 soya nuggets (textured soy protein)
1 medium boiled potatoes, peeled and mashed
3 tbsp sattu flour
1 Tbsp ginger-garlic paste
1 small green chili, finely chopped
1 Tbsp homemade Kitchen King masala
½ tsp turmeric powder
1 tsp Kashmiri red chili powder
½ tsp freshly ground black pepper
Salt, to taste
3 Tbsp thick curd (hung yogurt)
Oil, for shallow frying
**Preparation**
1. **Rehydrate and Blend Soya:** Boil the soya nuggets for 5 minutes, then squeeze out excess water. In a blender, combine the nuggets with ginger-garlic paste and green chili, pulsing until a coarse paste forms.
2. **Mix the Base:** In a bowl, fold together the soya paste, mashed potatoes and sattu. Add Kitchen King masala, turmeric, red chili powder, black pepper and salt. Stir in the thick curd until the mixture is uniform and holds shape when pressed. If too loose, sprinkle in a little more sattu; if too stiff, add a touch of curd or water.
3. **Shape the Kebabs:** With lightly oiled hands, shape the mixture into small, flat patties or cutlets about 5 cm in diameter.
**Cooking**
Heat a nonstick or seasoned tawa over medium heat and drizzle in a thin film of oil. When the oil shimmers, place the kebabs on the surface and shallow-fry for 3–4 minutes per side, or until golden brown and crisp. Transfer to a paper towel to drain any excess oil, then serve hot.
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