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Soya Bean Aur Bathuey Ka Saag with Poori

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Soya Bean Aur Bathuey Ka Saag with Poori
  • Chef:
  • Cook Time:
  • Soya bean keema and sauteed bathuva come together with spices and yogurt for a delectable saag.


  • 200 gm soya bean keema
  • 1 kg fresh bathuva, chopped
  • 1/2 cup oil
  • 1 tsp ginger, chopped
  • 1 tsp green chilli, chopped
  • 4 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp asafoetida
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp salt or to taste
  • 5 tsp yogurt
  • 6 Tbsp fresh coriander, chopped
  • 2 tsp lemon juice

  • For Poori:
  • 1 cup atta (200g)
  • 1/4 cup semolina (sooji) (50g)
  • 1/2  tsp carom seeds (ajwain)
  • Salt to taste
  • 5 tsp ghee
  • 2 cups oil for frying
  • 1 packet rajasthani papad


  1. In a bowl take some hot water and soak the soya bean keema for some time.
  2. In boiling water, blanch the bathuva and saute it in a pan.
  3. 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.
  4. Now squeeze the soaked soya bean keema and add along with sauteed bathuva. Stir fry on a slow flame.
  5. Add fresh coriander and lemon juice. Serve hot with poories and raita.

  6. For poori:
  7. Take the atta in a bowl. Add semolina, ajwain, salt and ghee and rub it nicely.
  8. Add little bit of water and make a stiff dough. Rest it and roll it into baby poories and fry.
  9. Make a basic raita with remaining yoghurt, sauteed bathuva and salt. Serve with saag, with rajasthani papad on the side.
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