Soak soya granules/chunks for 2 hours.
Remove peels of potatoes. Grate them.
Drain water from soya chunks. Grind Soya chunks, green chillies coarsely.
Transfer soya paste in a mixing bowl. Add grated potatoes, ginger paste, red chilli powder, salt, amchur powder & roasted Jeera powder. Mix all properly.
For slurry: Mix all purpose flour and water in a bowl. Mix well. Keep it aside.
Combine all crushed Dry fruits and all ingredients of stuffing in a bowl. Keep it aside.
Divide equal portions of soya & potatoes dough. Apply oil on your palms. Give shape of kebab. Stuff 1 tsp dry fruits stuffing. Give it again a shape of kebab. Repeat this process to make all kebabs.
Heat oil in a Kadhai. Once oil heated. Dip kebab in slurry. Roll it in bread crumbs. Then carefully Slide it in hot oil.
Deep fry kebabs until golden over medium flame.
Transfer kebabs on kitchen paper napkins.
Serve hot kebabs with green chutney or tomato sauce and radish tamarind chutney.
Note: you can shallow fry these kebabs on nonstick pan instead of deep frying.
