Amritsari Soya Curry and Kulcha I Street Food I अमृतसरी सोया करी और कुलचा I Pankaj Bhadouria
Sharing with you the recipe of Amritsari Soya Curry with Kulcha. This Soya Curry recipe shows that Street food is now home cooked! Soya Curry that is Nutritious is now also delicious! This Streetfood style Soya Curry is best served with spongy Kulchas. For an even healthier version of Kulchas, you can use whole wheat flour too. So try out this recipe of Soya Curry and watch your family gobble it up!
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Recipe :
Amritsari Soya Curry and Kulcha
Preparation time: 25 mins
Cooking time: 45 mins
Serves: 4
Ingredients:
1 Cup Soya chunks
½ cup Soya Granules
1 tea Bag
1 tsp sugar
Salt to taste
4 large Tomatoes
4 Green chillies
2” Ginger
2 cloves Garlic
3 tbsp oil
1 tsp Cumin Seeds
2 Onions, finely chopped
½ cup brown onions
1 tsp Kashmiri Red chilli powder
1 tbsp Coriander powder
1 tsp Jeera powder
1 tsp Aamchur powder
Garam masala 1 tsp
Salt to taste
Soy sauce 1 tsp
Water 500 ml
50g Butter
For kulchas:
2 cups Flour
1 tsp Sugar
½ tsp Salt
4 tbsp Yoghurt
2 tsp Baking Powder
2 tbsp butter
1 tsp kasuri methi
1 tbsp chopped coriander
Method:
In a large pan, boil 3 cups water. Add salt, sugar and tea bag and boil ofr 4-5 minutes.
Add the soya chunks & Soya granules and boil for 4-5 minutes. Drain the excess water and rinse it fresh water, squeeze the chunks again to remove the excess water and keep aside.
Grind together the tomatoes, green chillies and ginger.
Heat oil in a pan. Add the jeera and allow to splutter.
Add chopped onions and cook until golden brown, add the powdered spices and mix well.
Add the tomato puree and cook for 5-6 minutes or until oil separates.
Grind the brown onion with ½ cup water to a smooth paste.
Add to the masala. Sauté till the onion masala is well cooked till the masala is absolutely dry and oil oozes out.
Add the soya, mix well. Add ½ cup water, Cover and cook for 10-12 minutes over low heat.
Serve with buttered kulchas.
For the kulchas:
Add the yoghurt, salt, baking powder to the flour. Add sufficient water to knead to a smooth, very soft dough. Apply oil all over the dough and rest the dough for 20 minutes.
Break the dough into tennis sized balls. Roll out into ½” thick discs.
Preheat a pan with a lid.
Meanwhile mix kasuri methi & chopped coriander in melted butter and keep asidetill required.
Place the rolled Kulcha on the pan. adda few drops of water on the side and cover immediately. Allow the kulcha to cook 3-4 minutes till the underside of the kulcha has brown spots. Removeand cook over naked flame from both sides till puffy.
Brush with herbb butter immediately and serve wit Soya Curry.
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