Soya Boti Kebab

Instructions

1. 1

   Prepare the Soya Chunks

   • In a large pot, bring 5 cups of water and 0.5 tsp of salt to a rolling boil. Add the soya chunks and cook for 5-7 minutes until they are soft and plump.
   • Drain the hot water and rinse the soya chunks under cold running water 2-3 times to stop the cooking process.
   • Once cool enough to handle, take small batches of the soya chunks and squeeze them firmly between your palms to remove every last drop of water. This step is crucial for achieving a meaty, non-chewy texture. Set the squeezed chunks aside.
2. 2

   Create the Marinade

   • In a small, dry pan over low heat, lightly roast the besan for 1-2 minutes until it becomes aromatic. This removes the raw taste. Let it cool slightly.
   • In a large mixing bowl, whisk the thick curd until it's completely smooth and free of lumps.
   • Add the roasted besan, ginger garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, chaat masala, and 1.25 tsp of salt.
   • Crush the kasuri methi between your palms and add it to the bowl. Pour in the lemon juice and 1 tbsp of oil. Mix thoroughly to form a thick, uniform marinade.
3. 3

   Marinate the Soya

   • Add the prepared soya chunks to the marinade.
   • Use your hands or a spatula to gently coat each soya chunk evenly.
   • Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor penetration, marinate for 1-2 hours.
4. 4

   Cook the Kebabs

   • Heat the remaining 2 tbsp of oil in a non-stick skillet or grill pan over medium-high heat.
   • Carefully place the marinated soya chunks in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Pan-fry for 10-12 minutes, turning them every 2-3 minutes, until all sides are golden brown and have a slight char.
   • Alternatively, you can thread them onto skewers and grill them on an outdoor grill or bake in a preheated oven at 200°C (400°F) for 15-20 minutes, turning halfway through.
5. 5

   Garnish and Serve

   • Transfer the cooked Soya Boti Kebabs to a serving platter.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with a side of mint-coriander chutney, thinly sliced onion rings, and lemon wedges.