Roadside Nutri kulcha recipe - Jammu street food
Luscious Nutri/Soya chunks made in onion tomato gravy and aromatic spices and served with Kulcha is a lipsmacking street food from jammu.
Ingredients
1 cup = 250 ml
FOR SOAKING NUTRI
- 3 cup nutri/soya chunks
- 4 cloves
- 2 green cardamoms
- 1 black cardamom
- Small piece of cinnamon
- 1 tsp black pepper powder
- 1/4 tsp nutmeg powder
- 1 tsp soya sauce
- 2 cup boiling water
FOR MAKING NUTRI
- Soaked nutri
- 2 big onions chopped
- 5 medium tomatoes roughly chopped
- 1 tsp cumin seeds
- 1/4 tsp asafoetida/hing
- 3 bay leaves
- 2 green chilies
- 3 dry red chilies
- 1 tbsp ginger garlic paste
- Red chilli powder to taste
- 1/4 tsp turmeric powder
- 2 tbsp anardana/dry pomegranate seeds coarsely grinded
- 1 tbsp dry mango powder
- 1 tsp garam masala
- 1 pack Masala-e-Magic optional
- 3 tbsp tomato ketchup
- 2 tbsp red chilli sauce
- Carrot Julienne of half carrot
- 1/2 cup cabbage juliennes
- 2 tbsp cooking Oil
- Salt to taste
- 1 cup water
- 2 tbsp coriander powder
FOR SERVING NUTRI KULCHA
- Nutri
- Kulcha
- Anardana chutney
- Green chutney
- Some onion chopped
- Some carrot Juliennes
- Some cabbage juliennes
Instructions
SOAKING OF NUTI/SOYA CHUNKS
- Add 3 cup soya chunks in a bowl.
- Further add 4 cloves, 2 green cardamoms, 1 black cardamom, small piece of cinnamon, 1/2 tsp black pepper powder, 1/4 tsp nutmeg powder and 1 tsp soya sauce.
- Pour the very hot boiling water over the nutri/soya chunks.
- Mix well.
- Put a lid and keep for rest till they turn soft. It will take probably 15 minutes but we left it until the turn of soya chunks arrive in the recipe.
MAKING OF NUTRI
- Add 2 tbsp oil in a pan and heat it. As we are using mustard oil, so it needs to be cooked first till the smoking point.
- Add 1 tsp cumin seeds, 1/4 tsp asafoetida and 3 bay leaves. Let cumin splutter.
- Then add 1 tbsp ginger garlic paste, 2 green chilies and 3 dry red chilies.
- Saute till ginger garlic paste turns slightly brown.
- Add 2 big chopped onions and cook till they turn slightly brown.
- Add 5 medium chopped tomatoes followed by salt and red chilli powder according to your taste, 1/4 tsp turmeric powder and 1 tbsp coriander powder.
- Give them a good mix.
- Put a lid on the pan and initially cook for 5-7 minutes or until tomatoes turn soft and mushy.
- When tomatoes turn soft and mushy, mash them well with potato masher or back side of the spatula.
- Again cover the pan and let tomatoes cook completely.
- In 10 to 12 minutes, when you find that tomatoes have started releasing the oil and leaving the sides of the pan, its a sign that tomatoes are properly cooked.
- By now soya chunks/nutri must have turn soft.
- Take about 10-12 chunks of this soft nutri and add to the grinder jar.
- Grind to a coarse paste.
- Add this coarsely grinded nutri to the pan.
- Give it a good mix.
- Now add 2 tbsp coarsely grinded anardana, 1 pack of Masala-e-Magic, 1 tbsp dry mango powder, 3 tbsp tomato ketchup and 2 tbsp red chilli sauce. Mix.
- Add soaked nutri alongwith the water, if there's any left in the soaking bowl.
- Mix very well.
- Add 1 cup of water and mix.
- Put a lid and let it simmer for 8-10 minutes. There must remain very slightly thick gravy in the nutri.
- Uncover, add half carrot and 1/2 cup cabbage after cutting into juliennes, 1 tsp garam masala and 2 tbsp chopped coriander leaves. Nutri is ready.
SERVING
- There are two ways to serve nutri Kulcha.
- One keeping nutri and kulcha separate and eating nutri with each loof of kulcha. Nutri is served with chopped onion, carrots and cabbage juliennes with green and anardana chutney. Also you may toss kulcha in some butter, if you like.
- Second, cutting the kulcha from the middle making it like a pocket and filling nutri in it. Over the top it is chopped onion, carrots and cabbage juliennes with anardana and green chutney. Eat the way you like.