- For marination of soya chunks - cooked in Tandoor
- Mix the yoghurt and other ingredients apart from soya chunks.
- Add pink salt to taste.
- To the yoghurt marination, add the boiled and squeeze drained soya chunks
- Leave it for 30 to 40 mins for marination.
- Put the marinated soya chunks on the skewers and cook it in Tandoor or over a griller.
- Cook it until it gets the grilled marks.
- Once cooked, take the chunks off the skewers and leave them aside to cool down.
- After the chunks are cooled down, chop it.
- To make the Soya Mutter-
- In a deep bottom pan heat olive oil and add chopped garlic and cook until it’s golden in colour.
- Add chopped onions and cook till it’s golden brown and has started leaving oil on the edges of the pan.
- At this stage add chopped tomatoes and cook it until it has started leaving oil at the edges.
- Add garam masala, tandoori masala and pink salt to taste.
- Cook the spices for 30 secs. Add the chopped soya chunks (marinated and cooked in Tandoor).
- Add green peas and mix them together.
- Cover the pan for 1 min and let all the things cook together.
- Turn off the flame after 1 min and add the chopped coriander for garnishing.
By Chef Ishijyot Surri
Bhatti ka Soya Mattar
By Foodism Team
Mar, 16th
703
Servings
2 persons
Cook Time
45 minutes
Ingredients
18
- 20
Ingredients
- Soya chunks (marinated and cooked in Tandoor) - 10
- Fresh green peas - 100 grams
- Chopped onions - 10 grams
- Chopped tomatoes - 5 grams
- Chopped garlic - 3 grams
- Garam masala - 3 grams
- Readymade tandoori masala- 5 grams
- Olive oil - 10ml
- Pink salt to taste
- For Tandoori Soya chunks
- Soya Chunks (boiled and squeeze drained) - 120 gra
- Hung yoghurt - 50 grams
- Ginger garlic paste- 5 grams
- Tandoori masala - 5 grams
- Red chilli powder - 2 grams
- Coriander powder - 3 grams
- Cumin powder - one pinch
- Chopped coriander - 5 grams
- Olive oil - 2 ml
- Pink Salt to taste
Instructions
Notes/Tips
Serving suggestions: Can be served with Phulka Roti.
