Serves 1
Directions
- 1Boil soya granules for 10 minutes then squeeze them fully dry.
- 2Heat 1 tsp oil in a pan.
- 3Add jeera, sesame, garlic, and green chilli to the pan.
- 4Add onion and beetroot to the pan and sauté for 2-3 minutes.
- 5Add the squeezed soya, oats, all masalas, kasturi methi, and salt to the mixture.
- 6Cook the mixture for 4-5 minutes until it is dry and aromatic.
- 7Cool the mixture slightly.
- 8Grind the mixture until you get a good consistency.
- 9Shape the mixture into cutlets.
- 10Pan-sear the cutlets on a tawa until golden brown on both sides.
- 11For the raita, mix Greek yogurt, cucumber, salt, a pinch of jeera, chopped dhaniya, lemon juice, and garlic powder.
- 12Assemble the kebab bowl and enjoy.
Ingredients
- 35 g dry soya chunks
- 1 tbsp oats
- 0.5 small beetroot
- 2 tsp oil
- 120 g Greek yogurt/skyr
- 0.5 grated cucumber
- 0.5 tsp red chilli powder
- 0.25 tsp haldi
- 0.5 tsp dhaniya powder
- 1 tsp garam masala
- Salt to taste
- 2 crushed garlic cloves
- 1 tsp jeera
- Kasturi methi
- 1 tsp sesame seeds
- Garlic Powder
- Dhaniya
- 1 small onion
Equipment
pangrindertawa
Tips
- The kebabs are inspired by the historical Galouti kebabs, traditionally made for a nawab who couldn't chew meat, hence designed to melt in the mouth.
- Pair the kebabs with chilled garlicky cucumber yogurt for a delightful warm and cold combination.
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