Serves 1
Directions
- 1Boil soya chunks and squeeze to drain water.
- 2Add ghee, jeera, garlic, and chillies to a kadhai.
- 3Add chopped onion and cook for 2 minutes.
- 4Add fresh peas and cook for 5 minutes.
- 5Add salt, red chilli powder, aamchur, garam masala, coriander powder, haldi and rock salt.
- 6Mix well and add rice flour.
- 7Transfer the mixture to a grinder jar and add bread and coriander.
- 8Grind the mixture into a fine paste and add the soya chunks, then grind again.
- 9Keep the paste in the fridge for 10 minutes, then apply oil on your hands and make small balls.
- 10Brush some ghee on a non-stick pan and cook the kebabs on low-medium flame until brown.
- 11Serve with greek yogurt. Top the yogurt with red chilli powder, chaat masala and pomegranate.
Ingredients
- 35 g Soya chunks
- 1 tsp Ghee
- 1 tsp Jeera
- 2 3 cloves chopped Garlic
- 2 chopped Chillies
- 1 small chopped Onion
- 1 cup Fresh peas
- Salt
- 1 tsp Red chilli powder
- 1 tsp Aamchur
- 1 tsp Garam masala
- 0.5 tsp Coriander powder
- pinch Haldi
- some Rock salt
- 1 tbsp Rice flour
- 0.5 slice Bread
- handful Coriander
- Greek yogurt
- Red chilli powder
- Chaat masala
- Pomegranate
Equipment
KadhaiGrinder jarFridgeNon-stick pan
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