Soya Bean Thoran - Kerala style

 

          Thoran is a traditional Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a common item in a Sadya meal. There are obviously many version to this yummy preparation. Each family has their own traditional version. It is a quick recipe, mildly spiced and has a lot of fresh coconut in it. Don't forget to cook in coconut oil for an authentic touch. 

          Thoran can be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. However, I would like to share my version of a Thoran made of Soya bean. It is cooked dry and is packed with flavor. You can relish as a side dish with curd-rice, sambar rice or chapatti. So check out the step by step pictorial recipe to prepare it.

• 1 cup soya bean chunks
• 2 tbsp. coconut oil
• 1-2 dry red chilies
• 1 tsp. mustard seeds
• 1/2 tsp. asafoetida
• 1 sprig curry leaves
• 1 onion chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. coriander leaves, chopped

To grind - 

• 1/2 cup fresh coconut
• 1" ginger
• 3-4 garlic cloves
• 1-2 green chilies
• 1 tsp. cumin seeds
• 1/2 tsp. peppercorns

         Soak the soya bean in hot water for 10 minutes. Squeeze out well and grind coarsely. 

         Heat 1 tbsp. oil in a pan and sauté the soya bean and turmeric powder for 2-3 minutes. Keep aside.

         Heat remaining oil and temper with whole red chilies, mustard seeds & asafoetida. After it stops spluttering, add the onion and curry leaves. Sauté till light brown.

          Now add the sautéed soya bean, followed by all the dry spices and the ground coconut mix. Give it a toss and stir fry for 4-5 minutes on a low to medium flame. 

          When done, garnish with coriander leaves and enjoy as a side dish with either rice or chapatti. 

                       Heat 1 tbsp. oil & sauté the soya bean & turmeric powder for 2-3 min.

                       Heat remaining oil & temper with whole red chilies, mustard seeds & 

                       asafoetida.

                                  Add the onion and curry leaves. Sauté till light brown.

                                 Add the sautéed soya bean, followed by all the dry spices....

 

 & the ground coconut mix. Give it a toss & stir fry for 4-5 min. on a low

 to medium flame.

When done, garnish with coriander leaves.

                                 Enjoy as a side dish with either rice or chapatti. 

Stuffed Soybean Paratha

          Parathas, be they plain or stuffed are very nutritious and makes for a delicious treat. So here comes a healthy and a wholesome weekend breakfast menu of stuffed soybean parathas. Relish them with any side dish, pickle, yoghurt or butter. 

          They can also be had for lunch, dinner, snack, brunch or as a lunch box meal too. In fact you can enjoy them anytime of the day. So check out the step by step pictorial recipe to prepare it.

Stuffing-

• 1 cup soya nuggets
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/2 tsp. carom seeds (ajwain)
• 1 tsp. garlic, grated
• 1-2 green chilies, chopped
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. asafoetida 
• salt to taste
• 1 tsp. sesame seeds
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped
• 1-2 tbsp. fried onions

Dough

• 1 & 1/2 cups whole wheat flour
• pinch of salt
• 1 tbsp. oil 

          Soak the soya nuggets in lukewarm water for 15-20 minutes. Squeeze out the water and blend till smooth.

          Heat oil in a pan and temper with cumin seeds and carom seeds. Saute for a few seconds. Then add the garlic and green chilies. Fry till the garlic changes colour.

          Add all the dry spices and mix well. Immediately add the ground soya and sesame seeds. Saute for 1-2 minutes on a medium flame.

          When done, add the lime juice and give it a stir. Keep aside to cool down. Add the fried onions and coriander leaves and mix. Now the stuffing is ready.

          In a bowl, mix together the whole wheat flour, salt and oil. Add required quantity of water and knead into a stiff dough. Keep aside for 25-30 minutes.

          Divide the dough into equal portions and roll out each portion into a small circle just like a poori, by dusting some flour.

           Spoon 2 tbsp. of the filling in the centre and bring all edges together to secure firmly. Stuff the remaining dough with the prepared filling.

          Now roll out each filled up dough into a large circle / chapati by dusting some flour. Heat a tawa / griddle and fry the rolled out stuffed parathas one at a time by drizzling some oil over and around the edges.

          Fry them till they are light golden in colour on both sides. Serve them hot with any side dish, pickle, yoghurt or butter.

                                  Soak soya chunks in lukewarm water for 15-20 minutes. 

                                 Squeeze the water & blend till smooth.

                   Heat oil & temper with cumin seeds & carom seeds. Sauté few seconds. 
                  Add garlic & green chilies. Fry till garlic changes colour.

                                 Add all dry spices & mix well. 

                    Add ground soya & sesame seeds. Sauté for 1-2 min. on a medium flame.

                                  Keep aside to cool down.

                         Add fried onions & coriander leaves & mix. The stuffing is ready.

                                 Spoon 2 tbsp. of the filling in the Centre. 

                                 Bring all edges together to secure firmly. 

                                  Flatten it a bit with your fingers.

                     Roll out each filled up dough into a large circle / chapatti by dusting
                     some flour. 

                                  Heat a tawa & fry the parathas by drizzling some oil.

                                Fry them till they are light golden in colour on both sides. 

                                  All the parathas are now fried.

                               Serve them hot with any side dish, pickle, yoghurt or butter.