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Preparation Time : 20
Cook Time : 30
Total Time : 50
Potato, peeled and boiled - 1
Carrot, peeled and boiled - 1
Grated tofu - 1 cup
Bengal gram dal, soaked - 2 tablespoon
Flattened rice ,powdered - 2 tablespoon
Red chilly powder - 2 tablespoon
Salt - 1 teaspoon or as per taste
Oil - 3 teaspoon / for greasing
Ginger - 1 small inch
Curry leaves, chopped- 1 teaspoon
Onion , finely chopped - 1/2 cup
Cloves - 2
Cumin seeds - 1 teaspoon
Peanut, boiled-1/2 cup.
Boil the soaked bengal gram dal and peanuts separately until they turn tender. Keep aside.
Make a coarse powder of the flattened rice and arrange the rest of ingredients.
In a dry mixie jar, grind the boiled bengal gram dal, boiled peanuts, boiled veggies into a coarse paste.
Add the spices and grind for a second. Add 2 tablespoons of water (if needed) while grinding.
Add grated tofu and salt to it.
Transfer it to a bowl. Add finely chopped onions, curry leaves, flattened rice, powder and red chilly powder to the mixture. Mix it well and note that the mixture is firm.
The coarse and firm mixture is ready.
Preheat the grill for 10 minutes.
In the meanwhile, place the wooden skewers/chopsticks in water for 15 minutes. This prevents the mixture in sticking to the skewers.
Grease and take some mixture in your palm. Make a long roll of it and insert the greased wooden skewers/chopsticks.Spread the mixture until it is held firmly to the skewers.
Apply oil over the kebabs
Roll into kebabs by spreading the mixture and place the kebab rolls on the oil greased grill gate. Cook for 25 to 30 minutes over 250deg C by turning frequently or until the tofu along with veggies is cooked well inside.
When the outer layer turns golden, crispy and from inside it is cooked well turn off the grill.
Serve hot the crispy and tantalizing grilled tofu kebabs
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