Name: Tava Seekh Kebabs recipe by Rajul Jain at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 100 gms soya chunks (Soaked); 2 tsp ginger-garlic paste; 1 tsp chopped onion; 1 tsp red chilli flakes; 1 tsp coriander powder; 1 tsp cumin powder; 1/2 tsp black pepper powder; 1 tbsp dry mango powder (amchur); 2 tsp oil; 2 Tbsp cashew paste; 1 Tbsp cream; 3 Tbsp besan; 2 tbsp corn flour; chopped Coriander leaves; 2 tbsp watery paste of corn flour

Ingredients Serving: 4

100 gms soya chunks (Soaked)
2 tsp ginger-garlic paste
1 tsp chopped onion
1 tsp red chilli flakes
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp black pepper powder
1 tbsp dry mango powder (amchur)
2 tsp oil
2 Tbsp cashew paste
1 Tbsp cream
3 Tbsp besan
2 tbsp corn flour
chopped Coriander leaves
2 tbsp watery paste of corn flour

Instructions

Grind soya chunks, squeeze out extra water.
Add ginger-garlic paste, chopped onion, red chilli flakes, coriander powder, cumin powder, black pepper powder, dry mango powder, oil, cashew paste and cream. Mix them well.
Add besan and corn flour for binding. Add salt to taste. Cover and keep in the fridge for 1 hour.
Take small portion of the mixture. Push the seekh into the kebab.
Coat each kabab with watery paste of corn flour.
Heat oil on a flat tava. Keep the flame normal, put the kebabs on tava and flip them regularly until crisp and cooked. Serve hot with sauce or chutney.

Similar Recipes