Ingredients:
• 1 cups broccoli, boiled
• 1/4 cup chickpeas, boiled
• 1/2 cup soya nuggets, soaked in warm water for 10-15 minutes
• 1/4 cup Almond flour (for binding)
• 2 tablespoons chili coriander paste
• 1 teaspoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon chaat masala
• Salt, to taste
• Juice of 1 medium lemon
Instructions:
1. In a pan boil water & Boil the broccoli for 2-3 minutes until slightly tender. Drain and set aside.
2. Squeeze the water from soy nuggets. In a food processor or blender, combine the boiled broccoli, chickpeas, and soya nuggets. Pulse until finely ground and well combined.
3. Now Add almond flour, chili coriander paste, ginger garlic paste, garam masala, Kashmiri chili powder, chaat masala, salt, and lemon juice. Mix well to form a kebabs.
5. Heat some oil in a non-stick pan/Tawa over medium heat. Place the kebabs on the Tawa and cook until golden brown and crispy on all sides, turning occasionally.
6. Once cooked, remove the kebabs from the Tawa and serve hot with your favorite chutney or dip.
