Soya-Chana Kebab

Quick guidance based on this recipe's ingredients and nutrition profile.
Recommended is generally suitable, Moderate means portion/frequency should be controlled, and Avoid means usually not preferred for that condition. Individual tolerance varies.

Legend: tsp = teaspoon, tbsp = tablespoon, cup = 150 ml, g = gram, pinch = the amount that you can pick between your forefinger and thumb.

1. Soak soya granules in warm water for 5–7 minutes. Squeeze out excess water and mash.
2. Soak and pressure cook chana dal until soft. Drain and mash.
3. Boil and peel potatoes. Pressure cook other vegetables if required. Mash everything together.
4. In a large bowl, combine mashed soya, chana dal, and vegetables.
5. Add garlic, ginger, garam masala, salt, and other spices.
6. Mix well to form a uniform dough-like mixture.
7. Divide into equal portions.
8. Shape into medium (6) balls, then flatten into kebabs with your palms.
9. Preheat oven to 200°C.
10. Place kebabs on a greased or lined baking tray.
11. Lightly brush with oil.
12. Bake for 12–15 minutes, flip, and bake for another 8–10 minutes until golden brown.
13. Serve hot with green chutney or yoghurt dip.