The culinary adaptation of soybeans has produced some delectable and nutritional recipes
Iby surprise when Lata Bharti, WAS TAKEN whose family runs a popular homestay in Goshaini village in Himachal Pradesh, told me she was going to use soybean as a stuffing for the whole wheat bhatooras to be served for breakfast. I joined her in the kitchen curiously only to be served another surprise. The soybean was green in colour unlike the commonly found beige and black soybean. Lata had soaked the beans overnight and quickly prepared a coarse paste in a grinder along with some ginger, cumin, coriander and chilies. The green soybean paste was stuffed into fermented whole wheat dough, flattened and deep fried for the pleasure of hungry guests who had returned from an early morning mountain trek.
Conversations with local farmers and shopkeepers revealed that this soybean variety has been growing in the Lesser Himalayas for ages. Soybean originated in northeast China (Manchuria) and is said to have reached the Indian part of Lesser Himalayas through trade routes. Now it is cultivated in many parts of the country, including in Himachal Pradesh.
A green soybean variety,Himso 1563,is used extensively by farmers as it is immune to diseases like bacterial pustules, brown spot, bacterial blight, frog eye leaf spot and pod blight. This variety is also resistant to pod shattering while ripening and drying in situ. The crop is not grown across India due to lack of knowledge about ways of using it. Stuffed bhatoora is just one of the ways communities use the seed and is a popular item in wedding ceremonies.
is a popular dish in wedding ceremonies