Ingredients
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For the Kebabs/Kabobs
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3½ oz (100 g) TVP
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1 teaspoon Yeast Extract
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4½ oz (120 g) Chana Dal
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2 tablespoons fresh Breadcrumbs
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1 large Onion
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1 tablespoon Chickpeas
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3 tablespoons freshly chopped Coriander
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2 tablespoons Ginger
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1 tablespoon Garlic
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1–2 Green Chilli
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1½ teaspoons ground Cumin
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3 teaspoons ground Coriander
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½ teaspoon Chili Powder
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1–2 teaspoons Salt
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For the Raita
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handful of Coriander
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6 tablespoons plain Vegan Yogurt
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Salt
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For the Roti
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9 oz (240 g) whole Wheat Flour
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3½ oz (100 g) Chickpea Flour
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1½ teaspoons Ajwain Seeds
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1 Onion
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2 Green Chilli
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thumb-sized piece of fresh Ginger
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large pinch of Asafoetida
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1–2 teaspoons Salt
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1 tablespoon Vegetable Oil
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Olive Oil
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4 kebab/kabob skewers
Directions
This Pakistani takeaway classic is traditionally made with minced lamb blended into an aromatic pulp and shaped onto long metal skewers. This vegan version is packed with all the flavours and can be chargrilled in exactly the same way for a delicious smoky flavour.
Steps
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1
Done
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Soak the dried TVP or soya mince in boiling water with the yeast extract/Marmite for 15 minutes. Drain the mince and squeeze out excess liquid. Drain the dal and blitz in a food processor to fine crumbs. Add to the bowl with the remaining kebab/kabob ingredients, mix well and set aside for 30–40 minutes. |
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2
Done
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Divide the mixture into four equal portions. Roll one portion into a ball and push onto a skewer. Then, using wet hands, squash the mixture to cover most of the skewer. Squeeze gently but firmly to get an even sausage shape along the skewer, then lay on greaseproof paper. Repeat with the other portions cover and leave to set in the fridge for 30 minutes. |
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3
Done
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To make the raita, blend the coriander/cilantro and mint to make a paste and then mix into the yogurt. Add salt to taste, then set aside. |
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4
Done
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To make the roti, combine the flours and ajwain/carom seeds in a large bowl and mix well. Add the remaining ingredients with 160 ml/generous ½ cup water. Knead into a pliable dough, adding more water as needed. Leave to rest for 15–20 minutes. Divide the dough into four balls and roll each ball out to a large disc approx. 5 mm/¼ inch thick. Heat the oil in a large frying pan/skillet over a medium-high heat and put one disc into the pan. Fry for 4–5 minutes until starting to brown at the edges and bubble slightly, then turn over and cook the second side for another 3–4 minutes, brushing regularly with oil. Lay on paper towels and repeat with the remaining roti. |
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5
Done
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To cook the kebabs/kabobs, brush the preheated BBQ/grill with oil. Lay a baking sheet underneath to catch any excess oil. Brush the kebabs/kabobs with oil and grill for 10–15 minutes, turning, until browned on all sides. Serve on top of a roti with salad and a drizzle of raita. |
