Daliya Soya Beetroot Kababs

These Daliya Soya Beetroot Kababs are a wholesome, high-protein vegetarian snack made with daliya, soya chunks, and veggies. They’re colourful, crisp on the outside, soft inside, and perfect for breakfast, snack, or meal prep. You can also swap soya with grated paneer for a softer, kid-friendly version.

Ingredients

• 60 g soya chunks (soaked, boiled & crushed)
• ½ cup cooked daliya (not mushy)
• 2 medium boiled potatoes (mashed)
• 1 onion, finely chopped
• ½ cup sweet corn crushed
• 1 small carrot, grated
• ¼ cup beetroot, grated
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• Pinch of amchur (dry mango powder)
• Salt to taste
• ½ tsp jeera (cumin seeds)
• Herbs or seasoning of choice (peri peri / mixed herbs)
• Rava or crushed cornflakes for coating
• Oil spray (for air frying)

Instructions

1. Heat a little oil in a pan and splutter jeera.
2. Add chopped onions and caramelize till golden.
3. Add turmeric, red chilli, coriander powder, and amchur.
4. Mix in grated carrot and beetroot; cook till the raw smell goes and all the water is absorbed — important especially if you’re meal prepping.
5. Add cooked daliya and crushed soya chunks, mix well and cook for another 2–3 minutes until the mixture is dry.
6. Turn off the heat, let it cool slightly, then add mashed potatoes and herbs/seasoning. Mix well.
7. Shape into kababs or patties.
8. Coat each with rava or crushed cornflakes.
9. Cook using any of these methods:
   • Air fryer: 180°C for 15–18 mins (flip halfway)
   • OTG: 200°C for 20–22 mins, until golden and crispy
   • Tava: Shallow fry on medium flame with minimal oil until both sides are crisp and golden.

Tips & Notes

• If the mixture feels too soft, add a spoon of oats powder or breadcrumbs for binding.
• For extra crispiness, lightly spray oil before air frying or baking.
• You can make the mix in advance and refrigerate for up to 3 days. Shape and cook when needed.
• Once cooked, store kababs in an airtight box in the fridge for 2–3 days or freeze for up to a week. Reheat in air fryer or on tava before serving.
• Use these as snacks, burger patties, or sides with meals — super versatile!
• Adjust spice level or seasoning (peri peri, mixed herbs, or chaat masala) to suit your taste.
• Variation: You can replace crushed soya chunks with grated paneer (80–100 g) for a softer, richer version — perfect for kids or if you prefer to skip soy.