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Tamatar Ke Kulle
Flavoursome and delicious North Indian recipe of soya kheema ke kulle.
Chef Ranveer Brar`s Soya Kheema ke Kulle recipe
Cuisine

- Indian

Serves

- 3

Cooking Time

-10-15 Min

Difficulty

- Easy

Preparation Time

- 10 Min

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INGREDIENTS

  • FOR Soya Kheema filling
  • 1 chopped onion
  • 2 tbsp chopped garlic cloves
  • 1 tbsp chopped ginger
  • 1 tbsp oil
  • ½ cup Sweet corn kernels
  • ½ tsp cumin powder
  • ¼ tsp nutmeg powder
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup soaked soya granules
  • 1 tbsp chopped green chillies
  • 1-2 tbsp tomato paste
  • Salt
  • FOR Kulle
  • 3 tomatoes scooped
  • Salt
  • 1 tbsp cumin powder
  • 5-6 thinly sliced tofu pieces
  • 2 tbsp breadcrumbs
  • FOR salad
  • 3-4 lettuce leaves
  • ¼ cup boiled sweet corn kernels
  • 1 chopped tomato
  • salt
  • ½ cup nachos
  • FOR Garnish
  • Coriander sprigs
  • ."

HOW TO PREPARE TAMATAR KE KULLE

  1. 1

    In a pan heat oil.
  2. 2

    Add chopped ginger garlic, onion, sweet corn kernels, cumin powder, nutmeg powder, turmeric powder, red chilli powder, and soaked soya granules.
  3. 3

    Mix well and roast.
  4. 4

    Add chopped green chillies, tomato paste, and salt.
  5. 5

    Mix well and cook.
  6. 6

    For kulles, halve the tomatoes, scoop out the pulp.
  7. 7

    Sprinkle salt and cumin powder.
  8. 8

    Place a tofu slice in the tomato cavity, then add the mixture.
  9. 9

    Sprinkle some breadcrumbs over it.
  10. 10

    Bake the tomato shells in a pre heated oven for 3 to 4 minutes at 170 to 180 C.
  11. 11

    For the salad, combine lettuce leaves, boiled sweet corn kernels, chopped tomato, salt, black pepper powder, and nachos n a bowl.
  12. 12

    mix well.
  13. 13

    Garnish soya kheema ke kulle with coriander sprigs.
  14. 14

    Serve with the prepared salad.
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