OK. Here we go again. Attempt number 3. This time I am going to use Chana Dal (Split Peas) and Veggie Crumbles (a Ground Beef Substitute). I think this is the closest I have come this far to the magical taste. But darn, the Shan Shami Kabab masala got me this time too! Just when I thought everything was good, the masala added way too much salt to the mix. To compensate I had to add more of the potato/dal mix and that threw the balance off. The end result was a perfectly pleasant veggie kabab, just not quite what I was going for though. Will try again.
P.S. I used the leftover mix to make Veggie Burgers today. They turned out to be kickass Burgers!
INGREDIENTS (for 12-16 kababs)
1/2 cup Chana dal (Yellow Split Peas)
1 medium potato
1 1/2 cup water
1/4 onion finely chopped
5 oz Morningstar Veggie Crumbles
1 tsp minced ginger
1/2 tsp minced garlic
1 Tbsp Shan Shami Kabab Mix
1. Pressure cook the Chana Dal, Potato with the 1 1/2 cup water.
2. Drain the water from the cooked dal.
3. Peel the potato and mash with the dal. Set aside.
2. Chop the onion, garlic and ginger.
3. Heat 1 Tbsp oil in a frying pan.
4. Add onion to hot oil till it was transparent. I used moderate heat because I did not want caramelized onions.
5. Add veggie crumbles, and let it cook for 1-2 mins.
6. Add ginger and garlic and mix it together
7. Add the Shan Shami Kabab mix.
8. Add the potato/dal mix and mix everything together. NOTE: I added only half of the Potato/Dal mix to start off and everything tasted great except the masala was overpowering with its salt and heat. So then I added all of the Potato/Dal mix which threw the texture of the kabab off.
9. Add a little water and cover the pan.
10. Let the mix cook for about 6-7 minutes.
11. Let it cool.
12. Roll into balls and flatten into patties about 3 inches in diameter.
13. Heat 1 Tbsp oil in a frying pan and pan fry.
14. Serve with slices of lemon and chopped onion with Tamarind and Green Chutney.