Soya Galouti Kebabs

I am a soya hater. Yes I am. In my house only my husband likes it so Kabhi Kabhi I make soya mutter or something for him.

Recently my friend Rinky shared a video from Bharat’s kitchen and kept raving about these kebabs. I thought let me make it for my husband, something different from the regular prep.

I followed his recipe to the T and when I made the final mix, I tasted it to see if I needed to adjust seasoning. It was wow, I am embarrassed to say that it felt like I am eating the mutton shammi kebab masala. The kebabs held well while frying too and would make a great starter for my vegetarian friends. Surprisingly the kids who don’t like soya, loved it too.


1/2 cup channa dal
1 cup Soya Nuggets
2 tbsp ghee
1 onion
7-8 Garlic flakes
1″ ginger
2 dried kashmiri chilli
1 tejpata
3 small elaichi
1 tsp jeera powder
1.5 tsp garam masala
1/2 TSP haldi
1 tbsp salt
1/2 cup water
1 finely chopped onion
2-3 chopped chillies
Handful chopped coriander leaves
3/4 cup Breadcrumbs
1 tsp Kashmiri chilli powder

  1. Soak the dal for 30 mins after washing thoroughly.
  2. Boil the soya nuggets for 15-20 mins in plain water. Shut the gas and let it cool.
  3. Put the ghee, dal, nuggets, dry masala, tej pata, elaichi, onion, ginger garlic, haldi, jeera powder, garam masala, salt and 1/2 cup water in the  cooker. Mix well. Give one whistle, make the gas slow and wait for 3 more whistles. Shut the gas.
  4. When the whistle drops, open the cooker lid and check if the Dal has become soft. Mix it well. Discard the tej pata.
  5. Ensure the mixture is moist and not extremely dry. If too wet, cook it a little more.
  6. Grind it fine in 2 instalments to a fine paste. 
  7. Add the chopped onion, chilli and coriander.  Mix it well. 
  8. Add chilli powder and adjust seasoning. 
  9. Add breadcrumbs to bind the mixture.
  10. Grease your palms with oil and shape the tikkis. Makes about 12 big size kebabs.
  11. Pan fry on low heat till golden brown on both sides.
  12. Serve hot with some green chutney