Recipe- Lucknowi Veg Soy Keema

A vegetarian version of the classic Lucknowi style kebabs made with soya keema, chana dal, and potatoes. These kebabs pairs amazing with garlic and mint chutney. The soy keema won’t let you miss the nonveg in these kebabs and if you would give it to a meat lover, for the first time they would not tell the difference.

Ingredients

For Kebabs

2 medium potatoes, boiled and mashed
1 cup soy granules
3/4 cup chana dal
1 teaspoon ginger, grated or paste
1 teaspoon garlic, grated or paste
1 teaspoon green chilli, finely chopped
1/4 cup coriander leaves, finely chopped
salt to taste
1 tablespoon oil, or more for deep frying
1 teaspoon lemon juice

For Masala Powder

1 teaspoon cumin seeds
2 teaspoon coriander seeds
2-3 green cardamom
2-3 cloves
1 black cardamom
2-3 pepper corns
1 bay leave
1 dried red chilli
1 teaspoon shah jeera
1 small piece cinnamon stick

Garlic Chutney

2 garlic bulbs
7-8 dried red chilli
1 teaspoon oil
salt to taste

To Serve

mint chutney as required
garlic chutney as required
onions as required
lemon wedges and coriander leaves
shredded lettuce as desired, optional

Method

Make the Masala Powder

* Dry roast all the ingredients for masala on low heat in a pan. Cool and grind to make a powder. Set aside to use later.

Make Kebabs

* Wash and soak the chana dal in enough water for about 4 to 6 hours.

* Soak soy granules in warm water for about 30 minutes. Drain and wash with more water and squeeze all the excess water.

* Make a coarse paste of chana dal, use a little water just to help grind.

* Heat a teaspoon of olive oil in a pan and add ginger garlic and green chillies. Saute for a minute.

* Add soy granules and saute for 2-3 minutes, and then add chana dal. Cook for 5 minutes more.