| 1 minute to read
- Soya granules 50g
- Besan(optional) 10g to 20g for binding
- Lauki/bottle gourd (grated) just enough to make the dough (about 30g to 50g)
- Onion small(optional)
- Tomato small(optional)
- Capsicum (optional)
- Ghee/oil for tadaka
- Jeera, hing, white til, methi seeds, chana or urad dal for tadaka
Grind the soya chunks in a mixie.
Make a dough by adding the grated bottle gourd, soya powder, (salt, chilli powder, til, sauf to taste) Add a little besan if you find it difficult to bind. Don't add water
Make small balls out of the dough and steam them for about 15mins on medium flame
Meanwhile prepare the tadaka. Adding onions, tomatoes and capsicum to the tadaka is optional. Just sautée the vegetables. I love to add lot of veggies.
Add salt, turmeric powder, chilli powder to taste.
Cut the steamed soya balls and add it to the tadaka.
Garnish with white til and paneer or cheese. It completely your choice based on your available macros.