2 cups water to soak-soak granules for 1 hour at least, then wash and drain
2 tbsp vinegar
2 bread slices-grated
2 tsp salt or to taste
2 tsp garlic paste
1 tsp pissi kali mirch
1 badi elaichi (seeds only)-powdered
1 cup spring onions (leaves only)-chopped fine
2 tsp green chillies-chopped fine
1 tsp chilli powder
oil for pan frying
onion rings and lemon wedges for garnish
Blend the soya in a blender to make a smooth, doughy paste.
Add bread, salt, garlic paste, kali mirch, laung and elaichi powder, hara pyaaz, hari mirch and chilli powder.
Blend well together and form into flat round balls. Heat oil in a non-stick frying pan and fry the kababs to a golden brown on both sides.
Serve hot garnished with the onion rings and lemon wedges.