Ingredients:

• 100 g – soybean chunks
• 150 g – Bengal Gram dal
• 1 tbsp -ginger paste
• 1 tbsp – Garlic paste
• 4 slices – bread
• 1/2 tsp – black Cardamom powder
• 1/2 tsp – Garam Masala powder
• 1 tsp – amchur or chaat masala
• 1 tsp – salt
• 1 – large onion, finely chopped
• 1/2 cup – chopped fresh coriander
• 4 – green chillies, finely chopped
• refined oil for frying

Method:

1. Soak the soya bean chunks in hot water for 1 hour.
2. Drain and squeeze out water.
3. Pressure cook with 3 cups of water for 10 minutes.
4. Squeeze the nuggets once more to get rid of all moisture.
5. Cook dal with ginger-garlic paste and just enough water to cover.
6. Do not overcook. Dry excess moisture, if any.
7. Grind the soya nuggets and dal separately.
8. Then grind together again with the bread, chilli powder, cardamom powder, garam masala powder, amchur and salt.
9. Mix onion and fresh coriander.
10. Roll them into kebabs.
11. Deep-fry in hot oil or shallow-fry in a non-stick tawa.

Recipe courtesy of Rehana Khatri