BAKED SOYBEAN KOFTAS

Method

• Soak the soy beans overnight. Cook them in a pressure cooker. No problems if it gets mushy. Steam the potato in the steamer (with the skin. It has nutrition too)
• Now mix all the ingredients for the koftas together except the soya chunks/TVP. Mash them with your hands or pulse it up in your food processor - whatever works for you.
• If you are not able to make it into a ball and the dough seems moist, add some soy flour to thicken it up. Spread the soy chunks on a plate and coat the balls with them. Repeat with all the balls and place them in a lightly greased baking sheet.
• Bake for about 10-15 minutes in an 400F oven.
• Meanwhile in a skillet, in a 1/4 tsp oil (or skip the oil.
• Just place the onions and cumin on the hot skillet with some salt. The salt will bring out the moisture and help the onions cook easily.
• That way you cut the oil and make this dish oil free). Saute the cumin seeds along with onions, ginger garlic paste and the spices together for a minute until soft.
• Add the tomato paste (if using) and the puree. Add enough water to make sufficient gravy and once it comes to a boil.
• Thicken it up with little soy flour/cornstarch and bring it to a simmer. Remove the koftas from the Oven and pour half the sauce over each of the koftas until they are soaked in the gravy.
• Bake them for another 10 minutes and before serving pour out the remaining gravy.