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A classic vegetarian recipe, of a soy and vegetables which makes a perfect finger food for a party or a tea time snack.
The subtle blend of spices, garlic, ginger, green bell peppers heightens the flavor of the satay and subdues the tasteless soy granules. What more it uses much less oil and makes it healthy as well. Serve it hot with Asian Peanut Chilli sauce or with plain old tomato ketchup.
Makes: 15 satay’s
Cooking Time: 20 minutes
Preparation Time: 15 minutes
Soak the soy granules in hot water for 20 minutes. Then strain and squeeze it well. Crumble it and Set aside
Heat 1 tablespoon of oil in a pan; add cumin seeds; once it crackles add ginger paste, garlic paste and onions. Sauté until soft and light golden in color.
Add the green bell peppers, sauté until tender. Add turmeric powder, coriander powder, dry mango powder, red chilli powder, garam masala powder, cardamom , and the crumbled soaked soy granules. Mix them well under low heat for a few minutes.
Turn off heat and allow it to cool. Now add lemon juice, green chillies, potatoes and bread crumbs to the above mixture. Mix well.
Make 15-20 balls of this mixture. Flatten the balls on a wooden skewer. Cook the satay both sides on a non stick pan till golden browed adding a tablespoon of oil or less if required.
You can also barbeque this nugget under coal; it gives out great flavor as well.
Serve it hot with Asian Peanut Chilli sauce or with plain old tomato ketchup.