Green Bell Pepper: 1 medium sized, chopped into thin slices
Ginger: ½ Teaspoon, chopped
Garlic: ½ Teaspoon, chopped
Green chili: 2, slit into 2 pieces lengthwise
Sesame seeds: ½ Teaspoon
Salt: 1 Teaspoon or to taste
Red chili flakes: ½ teaspoon
Black Pepper Powder: ¼ Teaspoon
Spring Onion: 1 Tablespoon, chopped
Tomato ketchup: 3 Tablespoon
Soya sauce: 1 Teaspoon
Chili Sauce: 1 Teaspoon
Coriander leaves: 1 tablespoon
Method
Boil 4-5 cups of water in a pot.
In a pan, dry roast soya bean chunks for 5-6 minutes. Add the roasted soya chunks in the boiling water. Let it boil for 15 minutes or till soya chunks puffs up and cooked well. Drain the water and keep aside.
Heat another frying pan.
Add oil and heat it for 1 minute.
Add onion, ginger, garlic, green chili, bell pepper. Saute for 3-4 minutes.
Add tomato sauce, soya sauce, chili sauce, salt, black pepper powder, chili flakes, sesame seeds and spring onion. Mix well. Cook for 1 minute.
Add the cooked soya bean pieces.
Gently fold the sauce all over the soya bean pieces.
Ginger: finely chopped, crushed or paste, ½ teaspoon
Green Chill: 1, finely chopped
Tomato: 1 medium sized, finely chopped
Mixed Vegetable: finely chopped 1 carrot, 4-5 green beans, handful green peas.
Water: 3 Cup
Salt: 1 Teaspoon or to taste
Black pepper powder (kali mirch): ½ Teaspoon
Lemon juice: 1 teaspoon
Cilantro leaves: 1 Tablespoon, finely chopped
Method
Dry roast the oats until it turns light brown. Keep aside.
Heat oil in a pan, add mustard seeds and when it splutters, add peanuts, onion, green bell pepper, ginger. Sauté for 3-4 minutes or till onions are golden brown.
Add tomato and green chili. Saute for another 2 minutes.
Add mixed vegetables, water, salt and black pepper powder. Mix well and cover for 5-6 minutes or till vegetables are cooked well.
Add the roasted oats. Mix well. Cover the pan and let it cook for 4-5 minutes.
Remove the cover, and cook on low flame till water is absorbed.
In a bowl, add banana flour, salt, mashed potato, ginger, saunf, green chili, pepper powder, curd and coriander leaves. Mix well and using water make a smooth thick batter. There should be no lumps of flour. Whisk it well.
Heat a non-sticky tawa.
Once tawa is very hot, add 1 big ladle full of the batter and spread it to a 5-6-inch diameter circle.
Medium the heat, pour 1 teaspoon oil over it evenly and cover it.
After 2-3 minutes, flip it, pour ½ teaspoon oil and cover it.
After 2-3 minutes, remove the cover and increase the heat.
Roast it for another 2-3 minutes flipping both sides and making it crispy.
