Soya chunks are one of the most delicious soy proteins that are easily available. They are high in protein and offer numerous health benefits. Known as meal maker or soya nuggets, these versatile ingredients are perfect for various dishes.
Soya 65 is an awesome starter loved by kids and adults alike. The mildly spicy, sour, and sweet taste of the dish is irresistible. Some might find soya chunks to have a foul smell and texture, but you can eliminate this by boiling, squeezing out the water, and then washing them thoroughly. Once the water is squeezed out, soya chunks absorb the flavor of the masala really well, making this dish a flavorful treat.
Widely used in Indian cuisine, soya chunks are healthy and have the taste and texture of meat. They can be used in curries, dry or semi-gravy dishes, pulaos, vegetable biriyanis, veggie stir-fries, and more. Soya 65 pairs well with rice, chapathi, paratha, or even as a snack or starter.
This quick and simple dish is a great alternative to meat dishes and is a must-try.
Ingredients
For the Marination:
- Soya chunks: 1 ½ cup or 100 gm
- Kashmiri chili powder: ½ tsp
- Chili powder: 1 ½ tsp
- Turmeric powder: ¼ tsp
- Salt: to taste
- Curd: 1 tbsp
- Lemon juice: 1 tbsp
- Ginger garlic paste: 1 tbsp
- Curry leaves
- Coriander leaves
- Water: ¼ cup plus
- Cornflour: 3 tbsp
- Rice flour: 2 tbsp
- Garam masala: ½ tsp
- Cumin powder: ¼ tsp
For the Sauce:
- Ginger garlic: 1 tsp, crushed
- Kashmiri chili powder: ¼ tsp
- Garam masala: ¼ tsp
- Cumin powder: ¼ tsp
- Curry leaves
- Green chili: 2
- Water
- Lemon juice
- Salt
- Ketchup: 1 tbsp
- Chili sauce: ½ tsp
Method
- Prepare the Soya Chunks:
- Soak the soya chunks in hot water for 10 minutes or boil for a minute and leave aside.
- Once soaked, wash the soya well several times to remove any smell. Cut into smaller pieces if needed. Squeeze out all the water.
- Marinate the Soya Chunks:
- In a bowl, combine Kashmiri chili powder, chili powder, turmeric powder, cumin powder, garam masala powder, ginger garlic paste, curd, lemon juice, coriander leaves, and curry leaves.
- Add cornflour and rice flour to the mixture. Add salt and little water to make a thick batter. Taste and adjust seasoning if needed.
- Mix the soya chunks into the marinade, ensuring they are well coated. Let it sit for at least 20 minutes.
- Fry the Soya Chunks:
- Heat oil in a kadai on medium flame.
- Fry the marinated soya chunks in batches until crispy, about 8 minutes. Ensure the oil is not too hot or too cool.
- Drain the fried soya chunks on a paper towel to remove excess oil.
- Prepare the Sauce:
- In another kadai, heat a little oil on low flame.
- Add crushed ginger and garlic, sauté for a few seconds.
- Add Kashmiri chili powder, garam masala, cumin powder, curry leaves, and green chilies. Sauté for half a minute.
- Add ketchup and chili sauce, mix well.
- Add a little water, lemon juice, and salt. Bring to a boil.
- Once boiling, add the fried soya chunks and mix well.
- Serve:
- Adjust the taste by increasing or decreasing the spices, sourness, or sweetness.
- Serve hot with a sprinkle of fried curry leaves and green chilies.
Enjoy the aromatic and flavorful Soya 65, a delightful alternative to meat dishes. Try the sauce version for an elevated taste experience.
Happy Cooking!
