For vegetarians seeking a delicious and nutritious snack that packs a serious protein punch, look no further. A classic recipe combining kidney beans (rajma) and soya chunks offers a perfect solution. This easy-to-make Rajma and Soya Kebab is not only healthy but also incredibly satisfying, ideal for evening snacks, party appetizers, or a quick protein boost.
Why This Kebab is a Nutritional Winner
This recipe is a stellar example of smart vegetarian cooking. Rajma (kidney beans) is a fantastic source of plant-based protein, fiber, and essential minerals like iron. Soya chunks, also known as textured vegetable protein (TVP), dramatically amp up the protein content, making this dish a complete and filling option. Together, they create a kebab that is far more nutritious than many fried snacks, providing sustained energy without the guilt.
Gathering Your Ingredients
To prepare this dish, you will need a set of simple ingredients commonly found in an Indian kitchen. The recipe calls for 1 cup of rajma (soaked overnight), ½ cup of soya chunks, 1 small finely chopped onion, and 2 tablespoons of breadcrumbs for binding. The flavor profile is built with 1 teaspoon of ginger-garlic paste, 1 finely chopped green chilli, and a blend of spices including cumin powder, coriander powder, garam masala, and red chilli powder. Fresh coriander leaves, lemon juice, and salt to taste complete the mixture, while oil is needed for shallow frying.
Step-by-Step Cooking Guide
The process is straightforward and requires minimal effort. Begin by pressure cooking the pre-soaked rajma beans for about three whistles until they are completely soft. Simultaneously, boil the soya chunks in water for approximately five minutes to rehydrate and soften them.
Once cooked, drain both ingredients well. Mash the rajma thoroughly using a masher or the back of a spoon. The soya chunks should be squeezed to remove excess water and then minced finely. Combining these two forms the hearty base of your kebabs.
In a large mixing bowl, add the mashed rajma and minced soya. To this, incorporate all the remaining ingredients: the chopped onion, breadcrumbs, ginger-garlic paste, green chilli, dry spices, salt, fresh coriander, and lemon juice. Mix everything together until a uniform, cohesive mixture forms. If the mixture feels too wet, a little more breadcrumb can be added.
Now, take portions of the mixture and shape them into round or oval patties (kebabs). Ensure they are compact so they hold together during frying.
Heat a tawa or non-stick pan and drizzle a small amount of oil for shallow frying. Place the shaped kebabs on the medium-hot tawa and cook until they turn golden brown and crisp on each side. This usually takes about 3-4 minutes per side. Avoid flipping them too early to prevent breaking.
Serving Your Homemade Kebabs
The final step is the most enjoyable. Serve these protein-rich Rajma and Soya Kebabs hot, straight from the pan. They pair beautifully with classic Indian condiments. A side of refreshing mint chutney, a few onion rings, and lemon wedges to squeeze over the top elevate the snack to another level. They are perfect for a family tea-time treat or as a starter to impress guests.
This recipe, detailed on ETimes.in and updated in January 2026, proves that eating healthy does not mean compromising on taste. With minimal ingredients and a simple method, you can create a powerhouse snack that fuels your body and delights your taste buds.
