1Add 1 cup soaked kala chana, 1 cup boiled soya chunks, chopped onions, ginger, garlic cloves, cumin, bay leaf, black cardamom, cloves, cinnamon stick, dry red chilli, green cardamom, star anise, grated nutmeg, salt, and water to a cooker.
2Mix well and cook for 2 whistles on high flame and 15-20 minutes on low flame.
3Let it cool down and transfer the mixture to a mixer.
4Add green chilli, coriander leaves, garam masala, Kashmiri mirch, and salt to the mixer.
5Grind the mixture to a paste.
6Transfer the paste to a plate and add chopped onions, lemon juice, and salt.
7Mix everything thoroughly.
8Grease your hands with oil and form the mixture into kebab shapes.
9Heat oil in a pan and place the kebabs in it.
10Flip and cook until golden brown and well-cooked on both sides.
11Prepare the dough for the roti by adding salt and oil to wheat flour and kneading it into a soft dough.
12Roll out thin rotis, similar to roomali roti.
13Lightly cook the rotis on a tava, flipping them frequently.