Tofu or Soya Keema with Fulka, Beetroot Hummus & Beiruti
Servings – Number of portions: 4
Cooking Time – 45 minutes
Ingredients
Tofu/Soya Keema: – 1 cup soya granules/200g crumbled tofu, 2 tbsp oil, 1 tbsp ginger-garlic paste, 2 chopped onions, 2 chopped green chillies, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala, salt to taste, 2 tsp chopped coriander
Fulka: 2 cups whole wheat flour, salt to taste, water as needed, 1 tbsp oil.
Beetroot Hummus: 2 peeled medium beetroots, 1 cup boiled chickpeas, juice from 1 lemon, 1 tsp cumin powder, salt and pepper to taste.
Beiruti: 1 finely chopped onion, 1 finely chopped tomato, 1/4 cup chopped olives, salt, 2 tbsp olive oil, juice of 1 lemon, 2 tbsp chopped parsley, 1/2 tsp paprika.
Instructions:
- Tofu/Soya Keema: Boil soya granules/tofu in water until cooked. Heat oil. Sauté ginger-garlic paste until fragrant. Add chopped onions, and sauté until translucent. Add chopped green chillies. Add red chilli, turmeric, cumin coriander powders, and garam masala. Add minced soya/crumbled tofu. Stir until cooked. Season with salt and chopped coriander.
- Fulka: Mix whole wheat flour, salt, water, and oil to form a soft dough. Allow to rest. Roll dough into thin discs. Half-cook fulkas on a hot pan, and finish on an open flame.
- Beetroot Hummus: Cook peeled beetroots in boiling water for 30-40 minutes. Drain and cool. In another pan, boil chickpeas until tender. Blend both with lemon juice, cumin, salt and pepper until smooth.
- Beiruti: Toss together chopped onion, tomato, olives, salt, olive oil, lemon juice, parsley and paprika.
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Dinesh Joshi