Soya 65
Crispy, flavourful and vibrant! This Soya 65 recipe is a party on a plate, perfect for mid-evening snacks or for side dishes during a party. This innovative vegetarian dish takes inspiration from the fiery flavours of the classic, but swaps out chicken for protein-packed soya chunks.
Time
45 Mins
Serves
2-3 person
What goes into making Soya 65?
- Glass Water
- 1 Cup Mini Soya Chunks
- 2 Cups Cornflour
- 1 Tbsp Ginger Garlic Paste
- 1 Tbsp Red Chilli Powder
- 1 Tbsp Turmeric Powder
- 1 Tbsp Cumin Powder
- ½ Tsp Pepper Powder
- ½ Lemon (Juiced)
- ½ Cup Curd
- Salt (To Taste)
- Sunflower Oil (For Deepfrying)
- ½ Tsp Mustard Seeds
- Handful Curry Leaves
- 2 Green Chilli
- 2 Dry Red Chilli
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How to make Soya 65?
Boil water with salt and add the mini soya chunks. Boil for 5-6 minutes and then soak the chunks in cool water. Squeeze the excess water out of the chunks and transfer to a separate bowl.
To the bowl of mini soya chunks, add cornflour, ginger garlic paste, red chilli powder, turmeric powder, cumin powder, pepper powder, and lemon juice. Mix thoroughly until the chunks are uniformly coated.
Heat sunflower oil in a pan and fry the coated chunks until golden brown.
In another bowl, mix together curd, turmeric powder, red chilli powder, cumin powder, pepper powder, and salt. Set aside for later.
Heat 2 tablespoons of oil in a pan to saute mustard seeds and curry leaves.
Once it splutters, add in the chopped green chilli and red chilli. Mix well.
After a minute, add in the prepared curd mixture along with the fried mini soya chunks. Mix thoroughly to coat the chunks with the masala.
Serve this Soya 65 hot with ketchup or mayonnaise on the side.
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