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Soya kebbab

 



Ingredients....


3 Plantains

1 cup Soya chunks

2 tbsp Besan

1 tsp GG paste

1 tsp Red chilli powder

1 tsp kashmiri chilli powder

1 tsp aam chur powder

¼ tsp Turmeric powder

1 tsp Garam masala powder

Salt to taste

Oil 

Few wooden Skewers


Preparation....


Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any.

Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. 


Wash plantains with skin trim the tip and  stem.

Boil plantains with excess water and remove the skin, cut and grind into roughly  without water.


Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. 

Keep this in refrigerator for 10 minutes. 


Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way.

Now remove the mixture bowl from refrigerator mix it well.

Take some water in a bowl to wet your hand while making each kebab. Wet your right hand and take the skewer  in your left hand and take some mixture in your wet right hand and press gently forward to tip of skewer and shape the kebab on the seekh and keep it aside. Make all in this way. Once all done.

Heat a tawa over medium-high heat and pour 2 tbsp of oil over it. Set 3 raw kebabs on top of the pan 



and fry them from all sides until they are golden brown, rotating them occasionally to fry them on all sides.

It should be crispy outer.

Remove in a serving plate sprinkle chat masala and serve hot.



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