Day 5 : Soya tikki (veg) / Shami kebab (non veg with Hari chutney

Very versatile! it can be a main meal or a snack, be used as tikkis or as a burger patty, be made in large batches or small..


1 1/2 cups soya granules

1 onion medium sized

1 tsp chopped garlic

1/2 tsp finely chopped ginger

1 tsp jeera/cumin powder

1 1/2 tsp dhania/coriander powder

3/4 tsp garam masala

1/2 tsp red chilli powder

Pinch of pepper

3/4 tsp salt

4 tbsp freshly chopped coriander

1 finely chopped green chilli

3 pieces of bread

1 tbsp oil


  1. Soak the soya granules in hot water for 20 minutes OR boil it for 2-3 minutes and keep aside for 10 minutes
  2. Strain it in a large strainer and keep aside for 2 hours to make sure all the water is drained
  3. Take a large, flat platter/plate. Put the drained soya granules and spread it around the platter.
  1. Chop the onions very finely. Heat pan with 1/2 tbsp oil and add the onions, chopped garlic and ginger. Wait for it to turn slightly brown (takes 2-3 minutes) Let it cool and then sprinkle it on the soya granules.
  1. Sprinkle the masalas (cumin powder, chilli powder, garam masala, coriander powder, pepper and salt) on the soya granules
  1. To make breadcrumbs : lightly toast the three bread slices and let it cool. Break it into small pieces and put it in the mixie for 30-40 seconds till it is coarse.
  1. Sprinkle 1/3 of the breadcrumbs on the soya granules. Rest to be kept aside
  2. Add the freshly chopped coriander evenly on top.
  1. Now mix it all together using your hands till it binds. Mash it with your hands till it is nicely blended and forms a flattened ball.
  1. Take roughly 1 tbsp of the soya mixture and place it on your palm. Roll it into a ball and flatten it gently with your palm so it doesn’t break
  2. Take the remaining breadcrumbs kept aside and use it to coat each of these on either side.
  1. Make the rest of them in a similar manner. Do not stack them up. Keep it in the fridge for at least 6 hours. This ensures that it is properly bound and doesn’t fall apart.
  2. At the time of serving, heat pan with 1/2 tbsp oil and gently place the soya tikkis and keep a distance between each so that it doesn’t stick together and to ensure you have enough room to flip it
  3. Turn the side after 3 minutes or until it is golden-brown
  4. Serve with green chutney or as I like it, tomato ketchup (whatever is your preference!)

You can make the shape into a large burger patty and have it as a veg. burger as well (as shown below)

Also, you can make a large batch and freeze it and defrost when you need it

Shami Kebab

If you want to make shami kebabs, follow the same recipe except you substitute the soya for mince. Please do not soak and boil the mince! Instead cook it in 1 tbsp of oil with the onions, garlic, ginger and green chillis. Rest of the method remains the same

Green Chutney


1 bunch of coriander

1 medium sized onion

1 green chilli

1/4 tsp salt

1/2 tsp sugar

2 tsp lemon juice


Blend all of it together till it is a smooth paste. Thats it!

11 thoughts on “Day 5 : Soya tikki (veg) / Shami kebab (non veg with Hari chutney

  1. Hi Saira, I work with your dad at Ambit and I tried out a different way to make the soya tikkis (as I only had soya chunks & not granules) – I have to say the soya ‘poha’ that I ended up making, tasted smashing!!
    Thank you for these, and keep at it! This is truly a very very sweet initiative you’ve taken!

    Liked by 1 person

    1. I am so glad that you tried it out and liked it – knowing that you can make it with chunks is a new discovery for me too but I’m happy it worked!! Thank you so much, I really appreciate it πŸ™‚


      1. I’m going to try 3 more recipes in the coming days…will keep u posted! πŸ™‚ Let me know how to send you some pictures…
        PS: I’m in the exact same situation cooking-wise, well was, before this lockdown! Keep up the awesome stuff!


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