Ingredients:

• Soya chunks – 1.2 Kgs
• Chana dal – 30 g
• Salt – to taste
• Green chilli – 30 g
• Red Chilli – 6
• Bay Leaves – 5
• Cinnamon – 4 sticks
• Clove – 100 g
• Garam Masala powder – 1 tsp
• Fresh Coriander leaves – 25 g
• Lemon juice – 3 Lemons
• Cream – 350 g
• Cornflour – 3 tsp
• Oil – for frying

Method:

1. Take about 1.5 litres of water in a handi and cook soya chunks with chana dal, red chilli, green chilli, salt, bay leaf, black cardamom, cloves and cinnamon.
2. Remove the chillies and spices and grind the chunks coarsely.
3. Meanwhile, freeze the cream.
4. To the cooked mixture, add curd, cornflour, lemon juice, garam masala powder and fresh coriander leaves and mix thoroughly.
5. Shape into kebab rolls.
6. Cut the frozen cream into pieces and stuff each kebab roll with wet hands to avoid sticking.
7. Keep in a cool place.
8. Heat a tawa and smoke ghee.
9. Shallow -fry the kebab for about 4 minutes and serve.

Recipe courtesy of Sify Bawarchi