A vegetarian version of the classic Lucknowi style kebabs made with soya keema, chana dal, and potatoes. These kebabs pairs amazing with garlic and mint chutney.
Dry roast all the ingredients for masala on low heat in a pan. Cool and grind to make a powder. Set aside to use later.
Make Kebabs
Wash and soak the chana dal in enough water for about 4 to 6 hours.
Soak soy granules in warm water for about 30 minutes. Drain and wash with more water and squeeze all the excess water.
Make a coarse paste of chana dal, use a little water just to help grind.
Heat a teaspoon of olive oil in a pan and add ginger garlic and green chillies. Saute for a minute.
Add soy granules and saute for 2-3 minutes, and then add chana dal. Cook for 5 minutes more.
Remove from heat and add mashed potatoes, salt and the ground masala powder. Mix and add lemon juice and coriander leaves.
Make small patties or any other desired shape of kebabs.
Shallow fry on a preheated iron griddle or simply deep fry in oil if desired.
Make Garlic Chutney
Dry roast the red chillies in a pan and set aside to cool.
Heat a teaspoon of oil in the same pan and fry garlic until slightly golden in color.
Remove from heat, cool and grind with red chillies. Add salt and a little water to grind and make a paste.
Assemble
Smear mint and garlic chutney on chapati or tortilla wrap.
Break the kebab in pieces and sprinkle on a tortilla. Drizzle more chutney, onions, and lettuce.
Wrap or fold and serve. Enjoy.
Notes
You may shallow or deep fry the kebabs as per your preferences.Adjust the amount of red chiilies in chutney as per your taste. I used bird's eye chillies to make the garlic chutney and it was super hot. Only a drop of chutney was enough.