PREPARATION

1. In a mixing bowl, add 1 teaspoon cashews, 50 milliliters water and soak for 20 minutes.
2. In a pan, boil 500 milliliters water, add 1 teaspoon salt, 50 grams soya chunks and bring it to a boil.
3. Now, In a blender add soaked cashews , 50 milliliters water and blend it a smooth paste.
4. In a another mixing bowl, add 150 grams hung curd, 150 grams fresh cream, blended cashew paste 1 1/2 teaspoons ginger garlic paste, 1 teaspoon green chili, 1 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon black pepper, 1/2 teaspoon chaat masala, 1/2 teaspoon fennel powder, 1/4 teaspoon green Cardamom powder, 1/2 teaspoon sugar, 1 tablespoon roasted gram flour, 1 teaspoon dry fenugreek leaves, 1 tablespoon coriander, 15 milliliters lemon juice, 15 milliliters oil and mix it well.
5. In a another mixing bowl, add soaked soya chunks, prepared mixture and mix it well to combine.
6. Now, In a another mixing bowl, add 120 grams bell pepper, 45 grams onions, prepared mixture and mix it well to combine.
7. Then, skewer the soya chunks and bell pepper in it.
8. Place the skewers on a grill.
9. Roast them until brown on all sides.
10. Serve with green chutney.