Hi! I am Sneha Modi, a homemaker and not a professional cook or an expert in kitchen. SnehDeep’s Kitchen is a culmination of my exposure to different food habits as well as my passion of experimenting with food. The objective of SnehDeep’s kitchen is to assist each and every individual who struggles with the ideation of daily food menu.
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
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.
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.