Soya bean chunks soaked and drained
Onion finely chopped
Green chillies finely chopped
Red chilli powder
1 inch piece
Dry mango powder (amchur)
Pressed rice (poha) soaked and mashed
Garam masala powder
Fresh coriander leaves chopped
for shallow frying
Blend soya chunks, onion, green chillies, coriander powder, salt, cumin powder, red chilli powder, ginger, chaat masala and amchur in a blender. Add tofu and continue to blend for two more minutes.
Transfer the mixture into a bowl, add poha, sabudana, garam masala powder and coriander leaves and mix well.
Divide the mixture into sixteen equal portions and shape them into round kababs. Heat sufficient oil in a frying pan.
Gently lower the kababs in the oil, a few at a time, and shallow fry till evenly golden brown on both the sides. Drain on absorbent paper. Serve hot with green chutney.