In a bowl take some hot water and soak the soya bean keema for some time.
In boiling water, blanch the bathuva and saute it in a pan.
In a separate pan, heat some oil. Add chopped ginger, green chilli, tomatoes and spices and cook well for 5 - 8 minutes. Add beaten yoghurt and cook further more till it leaves oil.
Now squeeze the soaked soya bean keema and add along with sauteed bathuva. Stir fry on a slow flame.
Add fresh coriander and lemon juice. Serve hot with poories and raita.
Take the atta in a bowl. Add semolina, ajwain, salt and ghee and rub it nicely.
Add little bit of water and make a stiff dough. Rest it and roll it into baby poories and fry.
Make a basic raita with remaining yoghurt, sauteed bathuva and salt. Serve with saag, with rajasthani papad on the side.
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Key Ingredients: tofu, refined oil, ginger, green chillies, tomato, cumin seeds, asafoetida, turmeric powder, kashmiri mirch, corainder leaves, salt, yogurt, whole wheat flour, semolina, carom seeds, ghee