Lucknowi Veg Soy Keema and Chana Dal Kebab-A vegetarian version of the classic Lucknowi style kebabs made with soya keema, chana dal, and potatoes. These kebabs pairs amazing with garlic and mint chutney.
When it comes to street food we have a master in our blogging group Vaishali. She has a collection of amazing street food recipes from all over India and Worldwide cuisine. Apart from the street food, she is also the queen of thalis if you want to cook thalis from different states of India just hop on to her space.
So when I chose street food as my first week’s theme I knew I had to make one recipe from her blog. A few months back I made this Lucknowi Kebabs from her space and seriously my family went totally bizarre. They were like ‘why haven’t you made this ever before?’
Since that day I have had made the outrageously tempting kebabas a couple of times, once for a dinner party as well and it was a huge hit. People were licking their fingers and asking me the recipe.
The soy keema won’t let you miss the nonveg in these kebabs and if you would give it to a meat lover, for the first time they would not tell the difference.
Traditionally these kebabs are served with ulte tawe ki roti but I had to improvise and use tortilla wraps only as I do not have the flame cooker. One more thing I did different was made a super spicy garlic chutney to serve the kebabs along with mint chutney instead of onion chutney as in the original post.
I can say that out loud that this Lucknowi kebab is the best vegetarian kebabs we have ever had. I am now so comfortable with them that always making for parties and get-togethers.
Did you check my Day one Dahi Aloo Chana Chaat? If not do so and stay tuned for the next street food recipe in the series.
Here are some more vegetarian Kebab recipe Ideas:
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Lucknowi Veg Kebabs
Ingredients
For Kebabs
- 2 medium potatoes, boiled and mashed
- 1 cup soy granules
- 3/4 cup chana dal
- 1 teaspoon ginger, grated or paste
- 1 teaspoon garlic, grated or paste
- 1 teaspoon green chilli, finely chopped
- 1/4 cup coriander leaves, finely chopped
- salt to taste
- 1 tablespoon oil, or more for deep frying
- 1 teaspoon lemon juice
For Masala Powder
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 2-3 green cardamom
- 2-3 cloves
- 1 black cardamom
- 2-3 pepper corns
- 1 bay leave
- 1 dried red chilli
- 1 teaspoon shah jeera
- 1 small piece cinnamon stick
Garlic chutney
- 2 garlic bulbs
- 7-8 dried red chilli
- 1 teaspoon oil
- salt to taste
To serve
- mint chutney as required
- garlic chutney as required
- onions as required
- lemon wedges and coriander leaves
- shredded lettuce as desired, optional
Instructions
Make the Masala powder
- Dry roast all the ingredients for masala on low heat in a pan. Cool and grind to make a powder. Set aside to use later.
Make Kebabs
- Wash and soak the chana dal in enough water for about 4 to 6 hours.
- Soak soy granules in warm water for about 30 minutes. Drain and wash with more water and squeeze all the excess water.
- Make a coarse paste of chana dal, use a little water just to help grind.
- Heat a teaspoon of olive oil in a pan and add ginger garlic and green chillies. Saute for a minute.
- Add soy granules and saute for 2-3 minutes, and then add chana dal. Cook for 5 minutes more.
- Remove from heat and add mashed potatoes, salt and the ground masala powder. Mix and add lemon juice and coriander leaves.
- Make small patties or any other desired shape of kebabs.
- Shallow fry on a preheated iron griddle or simply deep fry in oil if desired.
Make Garlic Chutney
- Dry roast the red chillies in a pan and set aside to cool.
- Heat a teaspoon of oil in the same pan and fry garlic until slightly golden in color.
- Remove from heat, cool and grind with red chillies. Add salt and a little water to grind and make a paste.
Assemble
- Smear mint and garlic chutney on chapati or tortilla wrap.
- Break the kebab in pieces and sprinkle on a tortilla. Drizzle more chutney, onions, and lettuce.
- Wrap or fold and serve. Enjoy.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.
Best Regards,
Sapana Behl
Oh those kebabs surely look sinful Sapana..what a wonderful meal this would make!
Sapna , thank you so much for your kind words ! Seriously , I am all red blue ! But actually these Kebabs are a hit and you have made them very well , glad that they feature on your party menu . In a country like yours you can make in bulk and freeze too . Serving with a hot chutney must have been so delicious .
Never cooked with Soya kheema before, interesting to know that it can be used in the place of non veg for kebabs. Those kababs looks so delicious and perfectly made !!!
Sapana – i love kebabs of all types and these are SOOOO good ! loved the plating.. how do u click metal without reflections ? with a tripod ??
wow such an amazing kabab with soy , you shaped them perfect:) and hands down agree that vaishali di always brings some impressive street food and thalis, she a great inspiration .your improvised version with tortilla is mind blowing !! you have quite a lot of kababs in your blog sapna that is awesome !! Another fantastic street food ..you go gal!!
Vaishali’s recipes never fail and I have several of them bookmarked! These kebabs must have tasted awesome with that spicy chutney!
These Lucknowi kebabs from Vaishali’s blog are on my to-try list too. You are tempting me to make these two soon. That wrap with the kebabs and spicy chutney looks so inviting and makes for a light meal as well as a filling snack.
Divine..Some time street foods can turn to a whole meal, this kebabs is one of them.. So tempting!!
Lucknowi kebabs rocks, fabulous kebabs and am just drooling over that wrap. Too good and i want to make some soon.Mouth watering here.
So true about Vaishali. For last year Thali, I was browsing her site and now wonder she is known as Thali queen. The soy kebabs are very inviting and that garlic chutney is equally tempting as well.
OMG! such tempting pictures and those kebabs look very professionally made. To wrap them in tortillas is a superb idea.
Vaishali is truly a queen of street food. I was just in her space some time ago looking for something. The Lucknowi Kebabs looks so good and I have it bookmarked as well. These would work so well as a wrap. I am craving for this right now!
Vaishali is one amazing blogger and she is so sweet in person too. These lucknowi kebabs look so much like a meat kebab and I am sure it tasted wonderful with the garlic chutney.
Aww sapana that looks delicious, making it as a wrap is an awesome idea!! Love that pretty plate!
Sapana I’m not a lover of soy granules or chunks but you are tempting me to try out this recipe. The kebabs look awesome and serving them with tortilla is a good idea.
Soya kebabs are one of mine fav… very healthy and flavorful.
I agree too that Vaishali comes up with interesting and creative dishes. These kebabs seem like a must a do dish after seeing how hit they have become in your circle.