Okara, a byproduct of soy milk and tofu production, is a nutritious and delicious ingredient. Here are 4 okara recipes to use leftover soybean pulp.
Okara is the insoluble part of soy beans and is nutrient-dense. Soy beans are a good source of manganese, phosphorus, and protein as well as a good source of iron, omega-3 fatty acids, dietary fiber, vitamin B2, magnesium, vitamin K and potassium. When compared to other plant foods, it’s relatively high in protein which makes it an excellent choice for vegetarian diets. 1 cup soy bean pulp is approximately 90 calories with about 4 grams of protein.
Okara or Soya Pulp- 2 tbsp
Gram flour -2 tb so
Rava -2 tbsp
Cumin seeds -1 tsp
Carom seeds -1 tsp
Salt -1 tsp
Chili -1/2 tsp
Turmeric-1/2 tsp
Water -1/2 cup
Grated vegetables-1/2 cup
Mix all ingredients and roast on tawa.
Pakora–
Soya Pulp- 3 tbsp
Gram flour 3 tbsp
Salt,cumin,chilli according to taste
Gram leafy vegetables 2 tb so
Chopped onion 1 /2 cup
No need to add water, kneed and fry till crisp
Halwa —
Ghee 1tbsp
Soya Pulp-1 tbsp
Rava 1 tbsp
Roast these till it leaves ghee.
Then add 6 tbsp water and 2 tbsp jaggery.
Cook till it gets thicken.
Soya prantha
You have to follow aloo prantha recipe. Link is given.
potato prantha
Tofu and soya milk
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