In a bowl take some hot water and soak the soya bean keema for some time.Key Ingredients: tofu
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.
, refined oil
, green chillies
, cumin seeds
, turmeric powder
, kashmiri mirch
, corainder leaves
, whole wheat flour
, carom seeds