Ingredients:

• 2 cups – soya granules, soaked in water for1 hour and then washed and drained
• 2 – bread slices, grated
• 2 tsp – green chillies, chopped fine
• water to soak
• 2 tbsp – Vinegar
• 1 tsp – powdered black pepper
• 2 – cloves, powdered
• 1 – badi elaichi seeds only, powdered
• 1 tsp – chilli powder or to taste
• 2 tsp – salt or to taste
• oil for pan frying

Method:

1. Blend the soya in a blender to make a smooth, doughy paste.
2. Add bread, salt, black pepper, laung, elaichi powder, green chillies and chilli powder.
3. Blend well together and form into flat discs.
4. Heat oil in a non-stick frying pan and fry the kebabs to a golden brown on both sides.