INGREDIENTS
• 250g Nutri nuggets/Soy Nuggets
• 50g Chana dal (soaked in water for 2 hours)
• 100g Onion- finely chopped
• 5 cloves of Garlic
• 5-7g Ginger- finely chopped
• 3 Badi elaichi-peeled
• 2 Chotti elaichi-peeled
• 2 Cloves
• 1/2" Dalchini
• 7-8 Black pepper
• 10-15g Coriander-chopped
• Refined oil for cooking
• Salt to taste
METHOD
• Take 2 glasses of water in a saucepan and place it on high flame initially
• Add Soy nuggets, soaked chana dal,garlic,badi elaichi, chotti elaichi,
cloves, dalchini and black pepper
• Boil for 10 minutes on low flame
• Strain the excess water and remove black pepper manually
• Blend the mixture
• Add coriander, garlic, onion, and salt to taste.
• Mix well and make small balls of the mixture and press to flatten
• Heat oil in a pan and place the kebabs. Cook on low flame until brown.
• Serve hot with chutney
• 250g Nutri nuggets/Soy Nuggets
• 50g Chana dal (soaked in water for 2 hours)
• 100g Onion- finely chopped
• 5 cloves of Garlic
• 5-7g Ginger- finely chopped
• 3 Badi elaichi-peeled
• 2 Chotti elaichi-peeled
• 2 Cloves
• 1/2" Dalchini
• 7-8 Black pepper
• 10-15g Coriander-chopped
• Refined oil for cooking
• Salt to taste
METHOD
• Take 2 glasses of water in a saucepan and place it on high flame initially
• Add Soy nuggets, soaked chana dal,garlic,badi elaichi, chotti elaichi,
cloves, dalchini and black pepper
• Boil for 10 minutes on low flame
• Strain the excess water and remove black pepper manually
• Blend the mixture
• Add coriander, garlic, onion, and salt to taste.
• Mix well and make small balls of the mixture and press to flatten
• Heat oil in a pan and place the kebabs. Cook on low flame until brown.
• Serve hot with chutney
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