Soya Seekh kebabs
1 ½ cups soya granules or chunks
1 tsp ginger garlic paste
Salt as needed
1 tsp coriander powder / daniya powder
½ tsp garam masala½ to
¾ tsp red chili powder (or as needed)
½ tsp coarsely crushed pepper
¼ tsp amchur / dry mango powder
2 tsp roasted besan / chick pea flour ( use more if needed)
1 to 2 tbsp oil
Add soya chunks to hot water and allow to soak until softened. Drain off and squeeze up excess frothy water. Rinse them twice more with cold water and squeeze off well to remove excess water. Grind them in a mixer few times for smooth paste.
Mix soya paste with ginger garlic paste, spices and besan.Add rest of the ingredients except oil and mix well. The mixture must resemble a dough. If the dough is too sticky or crumbly or falling apart then add little more besan.
Divide the dough and make 9 equal portions. Roll them on skewers about 3 to 4 inches long.
Grease your grill pan and heat. Or preheat the oven to 220 C for about 15 mins.
Place them and grill. Rotate them every 5 to 7 minutes to the undone part. Grill until done or for about 30 mins. Do not flip them until they are cooked, else it will stick to the pan. When they are half done, place a slice of onion on the grill for smoky flavor.
When the kebabs are golden, increase the flame to maximum and grill for few minutes. If doing in oven move it to the top rack and grill for 5 mins.
Serve veg seekh kabab hot with mint chutney, onion and lemon wedges.