INGREDIENTS
Baghara Soya Chaap
Serving - 7
INGREDIENTS
Water - 1 litre
Salt - 1/2 teaspoon
Soya chaap - 450 grams
Oil - for frying
Peanuts- 2 tablespoon
Poppy seeds - 1 1/2 teaspoons
White sesame seeds - 2 tablespoons
Coconut - 20 grams
Water - 60 milliliters
Oil - 2 tablespoons
Fenugreek seeds - 1/4 teaspoon
Cumin - 1/2 teaspoon
Coriander seeds - 1/2 teaspoon
Bay leaf - 1
Green chili - 1 1/2 teaspoons
Curry leaves - 1 tablespoon
Ginger garlic paste - 1 teaspoon
Onion paste - 160 grams
Tomato puree - 190 grams
Turmeric - 1/4 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili - 1 teaspoon
Water - 950 milliliters
Tamarind pulp - 80 grams
Coriander - 1 tablespoon