Ingredients

• 100 g - soybean chunks
• 150 g - Bengal gram dal
• 1 tbsp -ginger paste
• 1 tbsp - garlic paste
• 4 slices - bread
• 1/2 tsp - black cardamom powder
• 1/2 tsp - garam masala powder
• 1 tsp - amchur or chaat masala
• 1 tsp - salt
• 1 - large onion, finely chopped
• 1/2 cup - chopped fresh coriander
• 4 - green chillies, finely chopped
• refined oil for frying

How to Make Nutri Kabab

• Soak the soya bean chunks in hot water for 1 hour.
• Drain and squeeze out water.
• Pressure cook with 3 cups of water for 10 minutes.
• Squeeze the nuggets once more to get rid of all moisture.
• Cook dal with ginger-garlic paste and just enough water to cover.
• Do not overcook. Dry excess moisture, if any.
• Grind the soya nuggets and dal separately.
• Then grind together again with the bread, chilli powder, cardamom powder, garam masala powder, amchur and salt.
• Mix onion and fresh coriander.
• Roll them into kebabs.
• Deep-fry in hot oil or shallow-fry in a non-stick tawa.