Take soy chunks (1.5 cups) in a bowl. Add hot water. Keep aside for a couple of hours to soak. (Pro tip: If you do not have time to soak them, use soy keema or granules).

Wash the soy chunks nicely. Squeeze the water.

Transfer to a mixer.

Grind them coarsely.

Add garlic (10 cloves), ginger (1-inch, cut into small pieces), and green chili (2 pieces, broken in half). Blend them.

Take a frying pan. Heat on low flame. Add 1 tbsp of whole coriander, 1 tsp of fennel seeds, 1.5 tsp of cumin seeds, 10 black pepper, 1 whole red chili, and dry roast them for a minute or so until they change color.

Add the roasted spices to the mixer. (Pro tip: You can use powdered variants of each but following this technique will enhance the taste and flavor of the soybean kababs).

Make a coarse paste of all.

Transfer it to a bowl.

Add onion (1 piece, big size, grated), potato (1 piece, big size, raw, grated), fresh coriander leaves (½ cup, finely chopped), red chili powder (1 tsp), turmeric powder (¼ tsp), dry mango powder (1.5 tsp), garam masala powder (1 tsp), and salt to taste.

Follow it with gram flour (3 to 4 tbsp) and corn flour (3 to 4 tbsp).

Mix everything nicely to make a dough.

Take a little bit of the mixture on your hand. Make the kababs. Give it any shape, round or cylindrical.

Heat enough oil in a kadai on a high flame. Reduce the flame to low. Release the kababs one by one in the hot oil carefully. Flip and fry them for about 3 to 4 minutes on a low flame.

Take them out on a strainer when golden brown.

Your homemade delicious soybean kababs are ready. Arrange them on a plate.