Ingredients

• Soya chunks - 1.2 Kgs
• Chana dal - 30 g
• Salt - to taste
• Green chilli - 30 g
• Red chilli - 6
• Bay Leaves - 5
• Cinnamon - 4 sticks
• Clove - 100 g
• Garam masala powder - 1 tsp
• Fresh coriander leaves - 25 g
• Lemon juice - 3 lemons
• Cream - 350 g
• Cornflour - 3 tsp
• Oil - for frying

How to Make Kebab Dilruba

• Take about 1.5 litres of water in a handi and cook soya chunks with chana dal, red chilli, green chilli, salt, bay leaf, black cardamom, cloves and cinnamon.
• Remove the chillies and spices and grind the chunks coarsely.
• Meanwhile, freeze the cream.
• To the cooked mixture, add curd, cornflour, lemon juice, garam masala powder and fresh coriander leaves and mix thoroughly.
• Shape into kebab rolls.
• Cut the frozen cream into pieces and stuff each kebab roll with wet hands to avoid sticking.
• Keep in a cool place.
• Heat a tawa and smoke ghee.
• Shallow -fry the kebab for about 4 minutes and serve.