Wednesday, July 21, 2010


Soy chunks – 1 ½ cup
Garbanzo beans – 1 can
Lauki – 1 cup, grated
Ginger – 1”
Garlic – 2-3
Green chilies – 4-5
Chopped coriander leaves – 2 tbsp
Chopped mint leaves – 1 tbsp
Cumin powder – 1 tsp
Corn flour – 2-3 tbsp
Fresh bread crumbs as required

Cooking procedure:
Soak the soy chunks in hot water for 2-3 hours. Add salt to the grated lauki and keep aside for 15-20 mins. Then squeeze out all the water from lauki. As the ingredients are been prepared keep on transferring them to a big bowl. Remove the water from soy chunks and squeeze out as much water as possible from the chunks. Then grind the chunks using a blender or food processor to form granules. Drain the water from the garbanzo beans and grind them to fine powder. Make ginger garlic and green chili paste. Mix all the ingredients well. Add the bread crumbs as required. Don’t add too much bread crumbs or it will change the taste of kabab, so make sure you squeeze out all the water from soy chunks, lauki and no water in garbanzo beans. Form oval shape kababs and deep fry till golden brown.

You can also shallow fry them, in that case shape them in small size patty and don’t add corn flour. These kababs are crowd pleasers in parties. You can make the mixture a day ahead in keep in refrigerator and on the day of party you just need to fry them. Serve these kabab with green chutney or kabab chutney.


Chopped Coriander leaves – 1 cup
Garlic – 2
Green chilies – 2-3
Cumin powder – ½ tsp
Lemon juice
Yogurt – 1 ½ cup

Grind coriander leaves, garlic, green chilies, cumin powder and salt to a fine paste. Whip the yogurt and add lemon juice and the coriander paste. Mix well.

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