Simple Gluten Free Kitchen

Soyawadi Shikampuri Kebab

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Almost all restaurants serving Hyderabadi cuisine in India boast of the ‘Shikampuri Kebab’. What are Shikampuri kebabs you may wonder?  The name literally means ‘filled in the middle’ as in ‘tummy full’ referring to the stuffing in the center of the kebab which are usually made out of mutton. I am bringing the vegetarian adaptation of this famous Shikampuri Kebab. It is favorite of a lot of people as it is quite wholesome and delicious.

 

 

This post was originally published in 2013 – it has been retested, rephotographed, with a video on YouTube channel and republished (to make it better for you!) in October 2024 during the festival season.

This Kebab recipe is made from soya protein or TVP or Nutrela as I know it from my childhood days. It was never my favorite but Sher Singh ‘bhaiya’  our orderly, taught me some nice recipes out of nutrela which were impossible not to like. Nutrela is a textured vegetable protein made from soybeans. It is sold in Indian stores and Canadian supermarkets in prepackaged boxes in chunks and granules. You just have to soak them in hot water for about 10-15 minutes and then it can be substituted for meat in any of the recipes.

 

 

While the traditional recipe for Shikampuri Kebabs calls for chana dal (split chickpeas) with mutton, I opted for roasted besan (chickpea flour) and gluten-free fresh bread slices in this recipe. This combination provides enough binding for the ground soya chunks. The masala remains the same as that used in Shami Kebab, another popular and beloved appetizer. The only difference is in the stuffing, which consists of very thick and creamy hung yogurt mixed with finely fried onions, mint, green chilies, and an assortment of nuts and dried fruits. I used only chopped raisins and cashew powder for my version.

 

 

These kebabs are absolutely divine, and each bite is a delight to savor. They are quite filling, which is reflected in the name ‘Shikampuri,’ meaning bellyful or satisfying.

 

 

One word of caution: if you enjoy frying, be aware that these kebabs tend to soak up a lot of oil. I recommend cooking them like aloo tikkis on a flat griddle, simply brushing the bottom of the pan with oil for each batch.

 

 

You can enjoy the kebabs for a snack with chai or serve them as a appetizers or as a side dish to supplement your pulao or veg biryani. They can be turned into a meal by wrapping them inside a flatbread along with chutney, pickled onions, and some salad.

 

 

Print
Soyawadi Shikampuri Kebab

Prep Time: 6 hours

Cook Time: 30 minutes

Total Time: 6 hours, 30 minutes

Ingredients

    For kebab dough
  • 100 g soya nuggets
  • 1/4 cup roasted besan
  • 2 green chilies
  • 2 gluten free bread slices (remove crust)
  • 1/3 cup chopped cilantro
  • 2 cloves garlic
  • 3/4" piece ginger
  • Salt to taste
  • tbsp lemon juice
    • The Masala
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 tsp black peppercorns
  • 2 cloves
  • 1/2" piece cinnamon
  • 3 dry red chilies
  • oil
    • For stuffing
  • 1/3 cup hung yogurt
  • 2 tbsp raisins, soaked and chopped
  • 1 tbsp cashew powder
  • Salt and pepper to taste
  • Few mint leaves chopped

Instructions

  1. 1. Soak soya nuggets in hot water.
  2. 2. Roast the chilies, cinnamon, peppercorns, cloves, cumin and coriander seeds and grind to a fine powder.
  3. 3. Squeeze out all water from soya nuggets. Combine rehydrated nuggets, green chili, salt ginger, garlic, lemon juice, roasted besa, bread slices, and the masala in a food processor bowl.
  4. Grind to a smooth dough. Transfer to a bowl, add cilantro and knead for few seconds.
  5. For stuffing, mix the hung yogurt with, mint, cashew powder and raisins, salt and black pepper.
  6. Assemble
  7. Grease your hands. Take one small portion of kebab mixture, flatten in the palm of your hand and place a little yogurt (about 1 1/2 tsp) in the center.
  8. Gather the edges, shape into roundel and flatten slightly.
  9. Heat a non stick taw or griddle or electric grill on medium low. Brush it with oil.
  10. Place the kebabs and let them turn golden brown on both sides.
  11. Remove cooked kebab in a plate and serve hot with salad and mint chutney.

Notes

The kebabs take a little while to come together as you have to stuff them with yogurt, but they are worth all the effort to try.

https://www.simpleglutenfreekitchen.com/2024/10/soyawadi-shikampuri-kebab.html

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Comments

  2. Hi Masi,
    This is irresistible. I will try this weekend. Also, do u think just the soya granules will work. I mean what if I don’t get nuggets?
    I have not seen nuggets in saskatoon 🙁
    Love
    Shalu.

    Reply

    • Of course, you can use soya granules, then you don’t need to boil it with daal. Grind just after soaking in hot water.

      Reply

  5. First time on your blog and I am loving it! Your kabob pictures are very tempting- and love the healthy and gluten free approch to cooking.. I am hooked here, going to try some of your recipes:)

    Reply

  6. We have the soya nuggets over here too. I have made cutlets with it and the taste was good. Now comes the moment to try your kebab. I adore them especially for the cumin stuffing.

    Reply

  21. I never heard of this dish before!….It looks so tempting with mint and that mint chutney!….I love mint in my dishes….love it!…..Abrazotes, Marcela

    Reply

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