Soak soya mince in hot water for 1-2 hour.
Finely chop onion, green chilies and coriander leaves and keep it aside.
Drain the water from soya chunks and squeeze out water as much as possible. And keep it aside.
Heat a wok over a medium heat and add 1 tbsp of oil.
When oil gets hot add chopped onion and saute it for a minute, we don’t want to make brown.
Once the onion are soft add ginger and garlic paste and let it cook for another 2-3 minutes .
Add soya mince to the wok along with cumin powder, garam masala powder, grated paneer, amchur and salt.
When the soya mince is nicely cooked and there is no more water, remove it from the heat and let it cook down.
Meanwhile blanch spinach in hot water and make a puree out of it.
Grate half beetroot and keep it aside
When the mixture cools down, put the soya mince and paneer mix in to food processor, also add cornflour and make coarse paste.
The kebab mix will look dry but don’t add water. As after adding spinach puree and beetroot the mixture will become prefect.
Divide the mix into three equal portions.
In one portion add chopped spinach, in second add grated beetroot and in third add turmeric powder and mix well.
In case if you feel the mix is become wet add bread crumbs accordingly.
To make kebabs, take small portions of all three colour kebab mix, and with wet hands spread it around a stick and press firmly.
Heat the griddle pan add 1-2 tbsp of oil, when pan is hot enough place the traffic signal kababs on the griddle pan
cook for 2 minutes each side or until it turns light golden and get beautiful grill marks.
Remove from pan and let kebab cool down a bit before packing it in tiffin box.
