I am a soya hater. Yes I am. In my house only my husband likes it so Kabhi Kabhi I make soya mutter or something for him.
Recently my friend Rinky shared a video from Bharat’s kitchen and kept raving about these kebabs. I thought let me make it for my husband, something different from the regular prep.
I followed his recipe to the T and when I made the final mix, I tasted it to see if I needed to adjust seasoning. It was wow, I am embarrassed to say that it felt like I am eating the mutton shammi kebab masala. The kebabs held well while frying too and would make a great starter for my vegetarian friends. Surprisingly the kids who don’t like soya, loved it too.
1/2 cup channa dal
1 cup Soya Nuggets
2 tbsp ghee
7-8 Garlic flakes
2 dried kashmiri chilli
3 small elaichi
1 tsp jeera powder
1.5 tsp garam masala
1/2 TSP haldi
1 tbsp salt
1/2 cup water
1 finely chopped onion
2-3 chopped chillies
Handful chopped coriander leaves
3/4 cup Breadcrumbs
1 tsp Kashmiri chilli powder
- Soak the dal for 30 mins after washing thoroughly.
- Boil the soya nuggets for 15-20 mins in plain water. Shut the gas and let it cool.
- Put the ghee, dal, nuggets, dry masala, tej pata, elaichi, onion, ginger garlic, chilli, salt and water in the cooker. Give one whistle, make the gas slow and wait for 3 more whistles. Shut the gas.
- When the whistle drops, open the cooker lid and check if the Dal has become soft. Mix it well. Discard the tej pata.
- Ensure the mixture is moist and not extremely dry. If too wet, cook it a little more.
- Grind it fine in 2 instalments to a fine paste.
- Add the chopped onion, chilli and coriander. Mix it well.
- Add chilli powder and adjust seasoning.
- Add breadcrumbs to bind the mixture.
- Grease your palms with oil and shape the tikkis. Makes about 12 big size kebabs.
- Pan fry on low heat till golden brown on both sides.
- Serve hot with some green chutney