Method:

Soak soybeans and urad dal (black gram) overnight. Drain water and grind mixture into a coarse consistency. Add finely chopped green chillies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soy-refined oil till the baras till they turn golden brown. Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Serve chilled.