PREPARATION

1. Soak 105 grams red lentils in 500 milliliters water for 1 hour.

2. Soak 50 grams soya granules in 500 milliliters water for 30 minutes.

3. Take a pot, add 105 grams soaked red lentils, 50 grams soaked soya granules, 50 milliliters water and mix well.

4. Cover it with weight and cook until you hear 1 whistle.

5. Transfer this into a bowl and refrigerate for 2 hours.

6. Take a pan, add 3 pods black cardamom, 1 tablespoon coriander seeds, 1 inch cinnamon stick, 4 pods cloves, 1 teaspoon cumin, 1 teaspoon fennel seeds, 1 teaspoon mace, 1 teaspoon dry fenugreek leaves, 3 dry red chili, 2 tablespoons cashews and dry roast

them for 3 - 5 minutes or till golden brown in color.

7. Transfer this into a bowl and blend well.

8. Take the refrigerated lentils and soya granules, add 65 grams onions, 2 green chili, 2 cloves garlic, 1 tablespoon ginger and blend it well.

9. Add 1 teaspoon salt, 2 tablespoons coriander, 1 tablespoon mint, 2 tablespoons roasted gram flour and the blended spices mixture in it.

10. Mix all the ingredients well.

11. Take a aluminium foil place a burning charcoal on it and add 1/4 teaspoon ghee on top of it.

12. Cover it with plate for 10 - 15 minutes.

13. Take some mixture in your hand and shape them into a kebab.

14. Roll them in bread crumbs.

15. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper.

16. Serve hot with ketchup.