30 mins
Soya nuggets ½ cup soaked in water
Onion 1 medium, cut ¼
Garlic 4-5 cloves
Green chili 3-4
Ginger ½ inch, chopped
Coriander 1 small bunch
Salt To Taste
Red chili powder ½ tsp
Turmeric powder ¼ tsp
Amchoor powder 1 tsp
Coriander powder 2 tsp
Garam masala 1 tsp
Roasted jeera powder 1 tsp
Black pepper powder ½ tsp
Corn flour 1 tbsp
Maida 1 tbsp
Kewra water 2 tsp (optional)
In a blender add onion, ginger, garlic, green chili, coriander and soya nuggets and make a keema of the mixture. Make sure to drain water from the soya chunks before blending.

To the keema add salt, red chili powder, turmeric powder, garam masala, roasted jeera powder, coriander powder, amchur powder, corn flour and maida and mix well together so that the keema absorbs all the flavors.

Using a satay stick, shape the kebabs like seekh kebab or you can just shape them like a tikki.

In a kadai heat a little bit of oil and cook the kebab at medium heat until golden and crisp from outside (on both sides).