Looking for something tasty to enjoy on weekends without compromising your health?
Try this high-protein, fiber-rich, guilt-free kebab that’s crispy on the outside, soft inside, and bursting with flavor!
Ingredients
- 50 g soya chunks
- 50 g paneer
- 40 g besan (gram flour)
- 1 tsp ginger–garlic–chili paste
- 1 tbsp flaxseed powder
- Salt to taste
- Optional: coriander powder, chili flakes, cumin powder for extra flavor
How to Make It
1. Prep the Soya
- Boil the soya chunks for 5–7 minutes.
- Strain and squeeze out all water.
2. Blend the Base
- Add the boiled soya chunks and paneer to a food processor.
- Pulse until it becomes a coarse, dough-like mixture.
3. Mix Everything
- Transfer to a bowl.
- Add besan, flaxseed powder, ginger-garlic-chili paste, salt, and spices if using.
- Mix well to form a smooth tikki mixture.
4. Shape & Bake
- Shape into tikkis or kebabs.
- Bake at 425°F (220°C) for 25–30 minutes or until golden brown and firm.
(You can also air-fry or shallow-fry if preferred.)
Serve With
- Beetroot curd dip (yogurt + beet puree + salt + pepper)
- Coriander chutney
- Lemon wedges + onion rings
Why You’ll Love This
- High protein (soya + paneer)
- Rich in fiber
- Keeps you full longer
- Perfect for snacks, dinner, or party starters
- Healthy alternative to deep-fried kebabs
