INGREDIENTS:
Soya chunks soaked and boiled.(1 cup when dry).
Oil for frying.
Chopped onions.(1 cup).
Chopped green chillies (1/2 cup).
Turmeric powder(1 Tsp), Red chili powder (1 Tsp), Garam masala powder (1 Tsp).
Salt to taste.
Parwal (8-10).
PROCEDURE:
Slightly rub the skin of parwal with knife, then cut the edges and then at one side cut horizontally, make a note it should not become two pieces, it has be whole one piece, slowly remove the seeds inside with the help of spoon and keep aside.
Now grind the boiled soya chunks and keep aside.
Heat 2 TBs of oil in a pan, fry onions golden brown, now add the paste and saute well, slowly add salt, turmeric powder, chili powder, garam masala powder and tomato sauce and saute well, cook till paste gets cooked well and whole water is evaporated. And the contents become dry.
Now stuff the above prepared content slowly inside de-seeded parwal, make a note that parwal are fragile, they can easily break with little pressure.
Stuff all the parwal then tie it up with a thin thread, and deep fry the parwal golden brown in heated oil. Our dry dorma is ready to be served with dal-chawl(lentil and rice) or as snack item.
Soya chunks soaked and boiled.(1 cup when dry).
Oil for frying.
Chopped onions.(1 cup).Chopped green chillies (1/2 cup).
Turmeric powder(1 Tsp), Red chili powder (1 Tsp), Garam masala powder (1 Tsp).
Salt to taste.
Parwal (8-10).
PROCEDURE:
Slightly rub the skin of parwal with knife, then cut the edges and then at one side cut horizontally, make a note it should not become two pieces, it has be whole one piece, slowly remove the seeds inside with the help of spoon and keep aside.
Now grind the boiled soya chunks and keep aside.
Heat 2 TBs of oil in a pan, fry onions golden brown, now add the paste and saute well, slowly add salt, turmeric powder, chili powder, garam masala powder and tomato sauce and saute well, cook till paste gets cooked well and whole water is evaporated. And the contents become dry.
Now stuff the above prepared content slowly inside de-seeded parwal, make a note that parwal are fragile, they can easily break with little pressure.
Stuff all the parwal then tie it up with a thin thread, and deep fry the parwal golden brown in heated oil. Our dry dorma is ready to be served with dal-chawl(lentil and rice) or as snack item.
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