Ingredients
30 gms Whole wheat flour
20 gms Soya granules
50 gms Onions
50 gms Tomatoes
50 gms Brinjal
50 gms Dill leaves
1-2 no Green chillies
½ tsp Red chilli powder
1 pinch Turmeric powder
½ tsp Garam masala powder
¼ tsp Ginger garlic paste
1 tbsp Tamarind pulp
1 tsp Freedom Refined Sunflower Oil
Salt To taste
Coriander leaves for garnishing
Kilocalories
282
Kcal
282
Kcal
Carbohydrates
39.9
gms
39.9
gms
Protein
17.9
gms
17.9
gms
Fat
6.2
gms
6.2
gms
Directions
- Add a pinch of salt to the wheat flour and knead into dough and keep aside.
- Finely chop onion, tomatoes, dill leaves and coriander leaves and keep aside. Cut brinjal and green chillies lengthwise and keep aside.
- Soak soy granules in water for 5min, squeeze water and keep aside.
- Heat oil in a vessel and sauté chopped onions and green chillies till light golden brown. Then add ginger garlic paste and turmeric, sauté for a min.
- Heat oil in a vessel and sauté chopped onions and green chillies till light golden brown. Then add ginger garlic paste and turmeric, sauté for a min.
- Add brinjal, dill leaves and soy granules and cook for 2 minutes along with red chilli powder, salt, garam masala powder.
- Pour a glass of water to the vegetables and bring it to boil.
- Meanwhile divide wheat dough into 2 equal portions and roll them into chapatti. Cut square pieces of it and add them to the boiling vegetables.
- Once after adding all the wheat squares, lower the flame and cook on low flame till the wheat squares and vegetables are cooked. Add tamarind pulp just before taking out from the flame.
- Garnish with chopped coriander leaves. Serve hot.