Tamatar Ke Kulle By Ranveer Brar

Tamatar Ke Kulle

Flavoursome and delicious North Indian recipe of soya kheema ke kulle.
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Serves

3

Cooking Time

10-15 Min

Meal Type

SAVOURY

Preparation Time

10 Min

Difficulty

Easy

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
  • ."

PREPARATION

  1. 1

    In a pan heat oil. Add chopped ginger garlic, onion, sweet corn kernels, cumin powder, nutmeg powder, turmeric powder, red chilli powder, and soaked soya granules. Mix well and roast. Add chopped green chillies, tomato paste, and salt. Mix well and cook. For kulles, halve the tomatoes, scoop out the pulp. Sprinkle salt and cumin powder. Place a tofu slice in the tomato cavity, then add the mixture. Sprinkle some breadcrumbs over it. Bake the tomato shells in a pre heated oven for 3 to 4 minutes at 170 to 180 C. For the salad, combine lettuce leaves, boiled sweet corn kernels, chopped tomato, salt, black pepper powder, and nachos n a bowl. mix well. Garnish soya kheema ke kulle with coriander sprigs. Serve with the prepared salad.
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