Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1/2 cup yogurt
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 4 cups water
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a mixing bowl, combine gram flour and yogurt. Mix well to form a smooth paste.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add chopped onions and green chilies. Saute until onions turn translucent.
4. Add ginger-garlic paste and saute for a minute.
5. Add chopped tomatoes and cook until they turn soft.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well.
7. Add the gram flour and yogurt mixture to the pan. Stir continuously for 2-3 minutes.
8. Add water and salt to taste. Mix well.
9. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for 10-15 minutes.
10. Add bundiya (small fried gram flour balls) to the shorba and let it simmer for another 5 minutes.
11. Garnish with fresh coriander leaves.
30-40 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 18g
- Protein: 6g
Substitutions for ingredients:
- Gram flour can be substituted with chickpea flour.
- Yogurt can be substituted with sour cream or buttermilk.
- Bundiya can be substituted with croutons or bread cubes.
Variations:
- Add vegetables like carrots, peas, and beans to the shorba.
- Use chicken or lamb broth instead of water for a non-vegetarian version.
- Add lemon juice for a tangy flavor.
Tips and tricks:
- Make sure to stir continuously while adding the gram flour and yogurt mixture to avoid lumps.
- Adjust the consistency of the shorba by adding more or less water.
- Fry the bundiya until they turn golden brown for a crispy texture.
Storage instructions:
- Store the shorba in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shorba on the stovetop over low heat until it is heated through.
Presentation ideas:
- Serve the shorba in individual bowls with a sprinkle of fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with naan or roti for a complete meal.
Suggested side dishes:
- Onion and cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the shorba is too thick, add more water to adjust the consistency.
Food safety advice:
- Make sure to cook the onions and tomatoes thoroughly to avoid any foodborne illnesses.
Food history:
- Bundiya Ka Shorba is a popular North Indian soup that is typically served as a starter.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot as a starter or appetizer.
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Region: Indian