Shami Kebab Using Soya

Wash and soak Bengal gram for an hour in enough water. Drain and set aside. Soak soya granules for 15-20 minutes in water and then transfer them to a muslin cloth and squeeze out all the water.

Add oil to a pan and add in whole spices. Reduce the heat, so as oil soaks up the flavor of spices. Now add chopped onions and fry. Add in drained Bengal gram and mix.

Add drained soya granules and on high flame stir to get that excess water absorbed. Add in garam masala, coriander powder, chili powder and salt. Combine and cook for two minutes.

Upon cooling add bread slice and lemon juice. Remove all whole spices and grind along with soya mix to smooth paste. Add one or two slices of bread while grinding.

This helps in binding. Add 2 tbsp. of oil to the mix to avoid dryness of soya granules and this also helps in making more succulent kebabs. Add cornstach to small batch of mix at a time.

Adding enough cornstarch will help kebabs to retain shape while frying. The quantity of cornstarch totally depends on the moisture content in the mixture (hence the measurement is not specified in the ingredients list).

Grease your palms with cooking oil and pinch lemon size portion from the mix and shape them into patty with smooth edges.

Add oil just enough to submerge half the height of the patty, in a pan for shallow frying and when it heats up add in prepared patties and shallow fry by turning on both the sides.

Remove on to a kitchen tissue and serve.