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Program: Bake
Pre heat temp: 180°C
Pre heat time: 10 mins
Cook temp: 180°C
Cook time: 20 mins
Ingredients:
- 2 cups soya nuggets
- 2 tbps cornstarch
- 2 tbsp ginger garlic paste
- 2 tbsp besan
- 2 tbsp olive oil
- 1 tbsp dried pomegranate seeds
- tomato (big), cut into round slices
- 1/2 tbsp red chili powder
- Salt to taste
- 1/2 tbsp garam masala powder
- 1 bunch fresh mint (pudina), finely chopped for garnishing
- 2 tbsp corn flour / corn starch
Preparation:
- Soak soya nuggets in hot water.
- Drain, squeeze and dry on a cloth. In a microwave safe glass bowl heat olive oil for 2 mins at 100% micro power level.
- Add ginger-garlic paste and heat for 2 mins, add pomegranate seeds, besan, soya nuggets, red chili powder, salt, garam masala powder and mix well cook for 4 mins at 100% micro power level.
- Add chopped mint leaves. Let the mixture cool slightly, transfer this mixture into mixer jar and grind.
- Transfer into a bowl. Add corn flour and mix well.
- Select the cooking program & pre heat the oven.
- Divide the mixture into small portions, shape into flat round kebabs. Line baking tray with butter paper.
- Grease the butter paper. Place the kebabs on tray and brush each kebab with olive oil & bake.
- Serve hot with tomato ketchup or mint chutney.
