Veg Soya Seekh Kebabs

Boil green peas and potatoes separately just until done without turning them mushy.

Add soya granules to hot water and allow to soak for 15 minutes or until softened

Drain off and squeeze out excess water, rinse them twice more with cold water and squeeze off well to remove excess water.

Dry roast the besan flour until it gives aroma

Mash the veggies and mix them with soya granules and ginger-garlic garlic paste, add rest of the dry spices and besan, except oil and mix well, and make a dough.

If the dough is too sticky or crumbly or falling apart then add little more besan.

Divide the dough and make equal portions and roll them on skewers/seekh about 3 to 4 inches long

Shallow fry in olive oil on medium flame to get a smooth texture and colour.

When the kebabs have turned golden, take them out and do the plating.

Serve them hot with mint chutney, onion and lemon wedges and salad.