- Refined flour- 2/3 cup
- corn starch - 4-5 tbs.
- Soya chunks - 1 cup
- Onion - 1 cut into small peices
- garlic- 6 cloves
- Ginger - a small peices
- green chilies - 2
- Coriander( cilantro) - 1 cup chopped
- Red chili powder - 1 tbs.
- Coriander seed powder - 2 tbs.
- Garam masala powder - 2 tbs.
- Roasted cumin powder - 1 tsp.
- Turmuric powder - 1 tsp.
- Salt - 1 tbs.
- Cooking oil - 1 cup
- water - 2-3 cups
- food colour - 1 pinch ( red)
- Boil the water
- Take soya chunks in a bowl and pour boiling water over them. let them soak in water and become soft for about 20 min.
- In a grinding jar add onion, garlic, ginger, green chilies , coriander and grind them all together. Ensure a fine paste is made after grinding.
- After 20 min of soaking in water, squeeze the soya chunks to discard all the water and transfer them in the grinder and grind until a fine paste is formed and the chunks get nicely integrated with the green veggie paste already in the grinder.
- transfer the paste in a large mixing bowl and add refined flour, corn starch, red chili powder, turmuric powder, coriander seed powder, garam masala powder, roasted cumin powder, food colour and salt.
- mix everything thoroughly. keema for the kabaab is ready.
Frying the kabaabs:
- In a frying pan add oil and heat it.
- Apply some water on your hands every-time you pick the keema. this will ensure better handling and ease in giving the shape.
- Now place the keema on a skew and start rolling with your hand to make long tubes of it. use water to shape the kabaabs.
- once the shape is perfect, gently remove the kabaab from the skew and put it in the hot oil.
- fry the kabaabs on low flame.
- You can also make round balls of keema and flatten it between your palms to make the wheel shape.
- When the kabaabs are golden brown, take them out and serve them hot with some masala dahi( curd).