Makes 12 kababs Ingredients: 100 gm soyabean chunks, 150 gm Bengal gram dal, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 4 slices of bread, ½ teaspoon black cardamom powder, ½ teaspoon garam masala powder, 1 teaspoon amchur or chaat masala, 1 teaspoon salt, 1 large onion, finely chopped, ½ cup chopped fresh coriander, 4 green chillies, finely chopped, refined oil for frying Preparation: Soak the soyabean chunks in hot water for 1 hour. Drain and squeeze out water. Pressure cook with 3 cups of water for 10 minutes. Squeeze the nuggets once more to get rid of all moisture. Cook dal with ginger – garlic paste and just enough water to cover. Do not overcook; dry excess moisture, if any. Grind the soya nuggets and dal separately. Then grind together again with the bread, chilli powder, cardamom powder, garam masala powder, amchur and salt. Mix onion and fresh coriander. Prepare 1 kababs. Deep fry in hot oil or shallow fry in a non-stick tawa.