Name: Tempeh Seekh Kebab
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 7 servings
Ingredients: 4 oz tempeh (cut into 4-5 slices); 0.75 cup water; 0.5 teaspoon salt (or to taste); 1 teaspoon garam masala powder (Or 0.25 teaspoon each of coriander powder, cumin powder, chili powder, cinnamon powder, pinch of asofetida, pinch of cardamom powder); 2 tbsp finely chopped onion (cooked to golden (optional)); 1 null green chili (or to taste, know your green chili and add for 8 patties); 4 tbsp packed fresh coriander leaves; 2 tbsp packed mint leaves; 3 cloves garlic cloves (or a heaping teaspoon paste); 1 inch ginger (or a teaspoon paste); 0.5 teaspoon cumin powder ((jeera)); 1 teaspoon garam masala powder; 0.5 teaspoon fennel seeds ((saunf)); 0.5 teaspoon rock salt (kala namak or anardana (pomegranate seed powder)); 2 tbsp almonds (coarsely ground or cashews.); 3 tbsp oats (coarsely ground); 2 tbsp roasted chickpea flour (Besan, roast for 4-5 minutes); 0.5 teaspoon kashmiri red chilli powder (or to taste or cayenne); 0.5 teaspoon salt (or to taste); 1 tbsp oil; null to_cook oil; null to_garnish chaat masala (or rock salt (kala namak) and lemon juice); null to_garnish lemon juice; null to_garnish sliced onion; null to_garnish sliced tomatoes; null to_garnish green cilantro mint chutney; null to_garnish ketchup; null to_garnish sriracha

Instructions

Show units in method

1

Cook the tempeh (4 oz) in water (0.75 cup) with salt (0.5 teaspoon) and garam masala powder (1 teaspoon) for 12-15 minutes on medium heat until the tempeh doubles in size and the water is absorbed. Let cool.
2

Meanwhile, in a blender, blend the ginger (1 inch), garlic (3 cloves), chili (1 green), packed fresh coriander leaves (4 tbsp), packed mint leaves (2 tbsp), fennel seeds (0.5 teaspoon), and oil (1 tbsp) along with the other spices (cumin powder (0.5 teaspoon), garam masala powder (1 teaspoon), rock salt (0.5 teaspoon), kashmiri red chilli powder (0.5 teaspoon), salt (0.5 teaspoon)). Use a few teaspoons of [water] if necessary to get a smooth paste.
3

Crumble the cooked [tempeh] and mix with the prepared paste. Add the finely chopped onion (2 tbsp) (if using).
4

Add the roasted chickpea flour (2 tbsp) and [3-5 tbsp oats] (coarsely ground) to the mixture. Mash and knead to form a soft, cohesive dough. Adjust [oats] quantity to achieve the desired consistency. Taste and adjust [salt] and spice as needed. Breadcrumbs can be used instead of [oats].
5

Form patties from the mixture or pat it onto skewers.
6

Grill on a heated grill pan with [oil] over high heat for 2-3 minutes per side until golden brown with crusty grill marks.
7

Serve hot, topped with [chaat masala] or [rock salt] and [lemon juice]. Garnish with [sliced onion] and [sliced tomatoes] tossed in salt, pepper, and [lemon juice], [green cilantro mint chutney], [ketchup], or [sriracha].
8

Alternatively, make larger burger [patties] and serve in [burger buns], topped with [roasted veggies] and [cilantro chutney]. Cooked cannellini, navy, or garbanzo [beans] can substitute [tempeh] for a soy-free version.