Tomato cut into round slices
2 inch piece
Dried pomegranate seeds (anardana)
Split Bengal gram (chana dal)
Red chilli powder
Garam masala powder
Fresh mint (pudina) finely chopped
1 bunch for garnishing
Cornflour/ corn starch
Grind together garlic and ginger.
Soak soya nuggets in hot water.
Drain, squeeze and dry on a cloth.
Heat 2 tbsps oil in non-stick pan.
Add ginger-garlic paste and sauté till golden brown.
Add anardana, chana dal, soya nuggets, red chilli powder, salt, garam masala powder and mix well.
Turn off the heat and add mint leaves.
Let the mixture cool slightly, transfer this mixture into mixer jar and grind with little water.
Transfer into a bowl.
Add cornflour and mix well.
Heat sufficient oil in a non-stick pan.
Divide the mixture into small portions, shape into flat kababs.
Place the kababs on the pan and shallow fry, turning sides, till golden all around.
Drain on absorbent paper.
Arrange on a serving plate, garnish with mint leaves and tomato slices and serve hot.