Soya shami kababs

Soak soya nuggets in hot water for 15 minutes. Soak chana dal in room temperature water for 10 minutes.

Wash the nuggets under running water thoroughly; then squeeze out the water. Drain the chana dal and wash it too and drain again.

In a pressure cooker add squeezed soya chunks, drained chana dal, whole garam masala (jeera, cinnamon, black cardamom, green cardamom, bay leaves, peppercorns), whole red chillies, garlic, ginger, 1 tsp of salt, and 3 cups of water. After 1 whistle, lower the flame and let it cook for 15 minutes.

Let it cool and open the cooker. Strain the mixture through a sieve. Let the mix dry for at least an hour. The drying is essential to get good kababs or they may be difficult to manage.

Grind the mixture coarsely in the grinder; it should not be a smooth paste.

Transfer the mixture to a bowl. Add chopped onions, fresh coriander, fresh mint leaves, green chilies, and adjust the salt. Mix well.

Divide the mixture into equal-sized flat round kababs.

Heat the non-stick tawa. Drizzle 2 to 3 teaspoons of oil. Place the kababs on it and cook on both sides till golden brown.

Serve with mint and coriander chutney.