Grilled Kebabs of soy and paneer with pickled salad

In a plate take the shredded soy, panner, roasted besan and mix them well.

Add all other ingredients and mash them together to form a smooth mixture. if binding is not sufficient then very little all purpose flour or mashed potato can be added, although I did not need any.

For the seekh kebabs: Take one skewer and take medium about of the mixture in you hand, flatten it it and wrap it tightly around the skewer.

Make some round and flat kebabs out of the rest of the mixture if you want, or you can make seekh kebabs only.

Keep them in refrigerator for at least an hour so that the kebabs get little tight as they are very soft. Just before frying dust the kebabs with little all purpose flour.

For frying them heat a grill pan of skillet and little oil, as the oil gets heated up, gently place the skewers on it and let them get cooked on all the side.

For Pickled Salad : In a bowl take the onion and cucumber julienne. You can add carrot too if you want. Add the chopped green chilies, few pinches of chaat masala, black salt, black pepper powder and red chilli powder and add 2 spoons of lemon juice to the salad. Give it a nice toss and keep for 10 minutes before serving.

Place the salad then place the kebab skewers on it. Add a lemon or lime piece if you want and serve immediately before the kebabs get cold.