32g protein veg Galouti kebab

Ingredients

• 1 cup Soy Granules (soaked in warm water for 10 min, then squeezed)
• 200 g Paneer (firm, crumbled; can be homemade or store‑bought)
• 2 medium Potatoes (boiled, peeled and mashed)
• 2 tbsp Besan (Gram Flour) (acts as a binder; gluten‑free)
• 1 tbsp Ginger‑Garlic Paste (freshly made or store‑bought)
• 2 pieces Green Chilies (finely chopped; adjust to heat preference)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Fresh Mint Leaves (chopped)
• 1 tsp Red Chili Powder (adjust for spice level)
• ½ tsp Garam Masala (store‑bought or homemade)
• ½ tsp Cumin Powder (roasted for extra aroma)
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 sprays Olive Oil Spray (for air‑fryer; use any high‑smoke‑point oil spray)

Instructions

1. Soak Soy Granules

   Place 1 cup soy granules in a bowl, cover with warm water and let sit for 10 minutes. Drain and squeeze out excess water using a clean kitchen towel.

   Time: PT10M

2. Boil and Mash Potatoes

   Peel the potatoes, cut into quarters and boil in salted water until fork‑tender (about 15 minutes). Drain and mash until smooth; set aside to cool slightly.

   Time: PT15M

   Temperature: 100°C

3. Blend Base Mixture

   In a food processor combine the soaked soy granules, crumbled paneer, mashed potatoes, 2 tbsp besan, ginger‑garlic paste, green chilies, coriander, mint, lemon juice, and all spices. Pulse until a coarse, sticky mixture forms.

   Time: PT5M

4. Rest the Mixture

   Transfer the mixture to a mixing bowl, cover with cling film and let rest for 10 minutes. This allows the besan to hydrate and the flavors to meld.

   Time: PT10M

5. Shape Kebabs

   With lightly oiled hands, divide the mixture into 6 equal portions (about 80 g each) and shape each into a flat, oval kebab about 1 cm thick.

   Time: PT5M

6. Preheat Air Fryer

   Preheat the air fryer to 200°C for 5 minutes. Lightly spray the basket with olive oil spray.

   Time: PT5M

   Temperature: 200°C

7. Cook Kebabs

   Place the kebabs in a single layer in the air‑fryer basket (do not overcrowd). Cook at 200°C for 6 minutes, flip, then cook another 6 minutes until golden brown and crisp on the outside.

   Time: PT12M

   Temperature: 200°C

8. Serve

   Remove kebabs, let rest 2 minutes, then serve hot with green chutney, sliced onions, and lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

32 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g