Step-by-Step Instructions

1. 1.Prepare Soya Chunks

   Take 2 cups of boiled soya chunks. Squeeze out all the water thoroughly from the soaked soya chunks. Transfer the squeezed soya chunks into a mixer jar.

2. 2.Grind Soya Chunks

   Blend the soya chunks in the mixer jar until it forms a fine paste. Set aside.

3. 3.Sauté Aromatics

   Heat 3 tablespoons of Mantra Groundnut Oil in a pan over medium heat. Add 2 tablespoons of chopped garlic and sauté until fragrant. Then, add 2 tablespoons of chopped green chilies and 2 tablespoons of julienned ginger, continuing to sauté. Add 1 finely chopped large onion and cook until it turns dark brown, ensuring all moisture evaporates.

4. 4.Mix Soya Paste and Spices

   Turn off the gas. Add the ground soya paste to the sautéed aromatics in the pan. Add ½ teaspoon each of red chili powder, chaat masala, cumin powder, coriander powder, and garam masala. Add salt to taste and a bunch of chopped fresh coriander. Mix all the ingredients thoroughly until well combined.

5. 5.Add Lemon Juice and Besan

   Transfer the mixture to a large mixing bowl. Squeeze the juice from 3 lemon wedges (from 1 lemon) over the mixture. Add 2 tablespoons of besan (chickpea flour) to the mixture. Mix everything well until the besan is fully incorporated and the mixture has a good body.

6. 6.Smoke the Kebab Mixture

   Create a small well in the center of the kebab mixture and place a small metal bowl inside. Heat 2 pieces of charcoal on the stove until red hot. Carefully place the hot charcoal into the small metal bowl. Pour ¼ teaspoon of ghee over the hot charcoal to create smoke. Immediately cover the large mixing bowl with a tight-fitting lid to trap the smoke and infuse the mixture with a smoky flavor for 10 minutes.

7. 7.Form the Kebabs

   After 10 minutes, remove the lid and carefully take out the charcoal bowl. Mix the smoked kebab mixture once more. Lightly wet your hands and take a small portion of the mixture. Roll it into a ball and then flatten it into a patty (kebab) shape. Repeat for the remaining mixture.

8. 8.Shallow Fry the Kebabs

   Heat a tawa (griddle) over low flame. Add 1.5 tablespoons of ghee for shallow frying. Once the ghee is hot, carefully place the formed kebabs on the tawa. Drizzle 1 teaspoon of ghee on top of each kebab. Shallow fry the kebabs for about 5 minutes on each side, until they turn golden brown and crispy.

9. 9.Serve Smoky Soya Kebab

   Once both sides are cooked to a beautiful golden brown, remove the kebabs from the tawa. Serve the hot Smoky Soya Kebabs with mint chutney and onion salad.