Bhuna masala adds a special flavour to these soya granule kababs.
- Bhuna masala – 100 grams
- Soya granules – 2 cups
- Red chilli powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Cumin powder – 1/4 tsp
- Dried mango powder (amchur) – 1 tsp
- Green chilli, finely chopped – 1 no
- Ginger piece, cut into thin long strips and soaked in juice of 1 lemon – 1 inch
- Potatoes boiled, peeled and grated – 2 no
- Onion, finely chopped – 1 no
- Corn starch – 3 tbsp
- Juice of – 1 lemon
- Finely chopped mint leaves – 2 tbsp
- Salt – to taste
- Oil – 3-4 tbsp
- Mint sprigs – for garnishing
- Mix together soya granules, bhuna masala, red chilli powder, garam masala powder, coriander powder, cumin powder, dried mango powder, green chilli, ginger, potato, onion and corn starch.
- Add lemon juice, mint leaves, salt and mix well. Keep aside for 5 minutes.
- Heat oil in a non stick pan. Make equal size balls of the soya mixture and shape them like tikkis.
- Place the tikkis in the pan and shallow fry till golden and crisp on both the sides.
- Place a few mint sprigs on a serving plate. Transfer the tikkis on the plate and serve hot.