Crispy Soya Nuggets
Crispy Soya Nuggets
Ingredients
For the Nuggets
- 2 cups soya chunks
- to taste salt
- 2 boiled potato, medium, grated
- 2 cheese, cubes, grated
- 1 onion, medium, finely chopped
- 2 tablespoons fresh coriander, chopped
- 1 green chili, minced
- 2 tablespoons spring onion greens, chopped
- 1 tablespoon ginger garlic, chopped
- 1 teaspoon red chili flakes
- 1 teaspoon coriander powder
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- 1/2 teaspoon jeera powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala
- 1/2 teaspoon red chili powder
For the Slurry
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- to taste salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili powder
- as needed water
For Coating
- 2 cups breadcrumbs
For Frying
- as needed oil, for deep frying
For Serving
- as needed chili mayo
Instructions
- 1
Bring a pot of water to a boil. Add the soya chunks and a pinch of salt to the boiling water. Cook for a few minutes until softened.
⏱️ 5 min•🌡️ 212
- 2
Drain the boiled soya chunks and squeeze them very well to remove all excess water. This step is crucial for crispy nuggets.
⏱️ 3 min
- 3
Transfer the squeezed soya chunks to a food grinder or processor. Coarse grind them, ensuring not to make a paste. The texture should still be somewhat chunky.
⏱️ 2 min
- 4
In a large mixing bowl, combine the coarse-ground soya chunks, grated boiled potatoes, grated cheese, finely chopped onion, chopped fresh coriander, minced green chili, chopped spring onion greens, chopped ginger garlic, red chili flakes, 1 teaspoon coriander powder, 1 teaspoon black pepper, 1 teaspoon red chili powder, 1/2 teaspoon jeera powder, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, and the additional 1/2 teaspoon red chili powder. Mix everything thoroughly until well combined.
⏱️ 7 min
- 5
Take small portions of the mixture and shape them into nugget forms of your desired size.
⏱️ 5 min
- 6
In a separate bowl, prepare the slurry by whisking together the all-purpose flour, cornstarch, salt to taste, 1/2 teaspoon black pepper, 1/2 teaspoon red chili powder, and enough water to create a smooth, thick batter.
⏱️ 3 min
- 7
Dip each shaped nugget into the slurry, ensuring it is fully coated.
⏱️ 2 min
- 8
Immediately transfer the slurry-coated nugget to a bowl of breadcrumbs and coat it thoroughly, pressing gently to adhere the breadcrumbs.
⏱️ 3 min
- 9
Place the coated nuggets on a plate or baking sheet and freeze for 10 minutes. This helps the coating set and prevents it from falling off during frying.
⏱️ 10 min
- 10
Heat oil for deep frying in a deep pan or pot to about 350°F (175°C). Fry the nuggets in batches, being careful not to overcrowd the pan, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 11
Remove the fried nuggets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 12
Serve the crispy soya nuggets hot with chili mayo.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Soya Nuggets
For the Nuggets
- 2 cups soya chunks
- to taste salt
- 2 boiled potato, medium, grated
- 2 cheese, cubes, grated
- 1 onion, medium, finely chopped
- 2 tablespoons fresh coriander, chopped
- 1 green chili, minced
- 2 tablespoons spring onion greens, chopped
- 1 tablespoon ginger garlic, chopped
- 1 teaspoon red chili flakes
- 1 teaspoon coriander powder
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- 1/2 teaspoon jeera powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala
- 1/2 teaspoon red chili powder
For the Slurry
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- to taste salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili powder
- as needed water
For Coating
- 2 cups breadcrumbs
For Frying
- as needed oil, for deep frying
For Serving
- as needed chili mayo
Instructions
- 1
Bring a pot of water to a boil. Add the soya chunks and a pinch of salt to the boiling water. Cook for a few minutes until softened.
⏱️ 5 min•🌡️ 212 - 2
Drain the boiled soya chunks and squeeze them very well to remove all excess water. This step is crucial for crispy nuggets.
⏱️ 3 min - 3
Transfer the squeezed soya chunks to a food grinder or processor. Coarse grind them, ensuring not to make a paste. The texture should still be somewhat chunky.
⏱️ 2 min - 4
In a large mixing bowl, combine the coarse-ground soya chunks, grated boiled potatoes, grated cheese, finely chopped onion, chopped fresh coriander, minced green chili, chopped spring onion greens, chopped ginger garlic, red chili flakes, 1 teaspoon coriander powder, 1 teaspoon black pepper, 1 teaspoon red chili powder, 1/2 teaspoon jeera powder, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, and the additional 1/2 teaspoon red chili powder. Mix everything thoroughly until well combined.
⏱️ 7 min - 5
Take small portions of the mixture and shape them into nugget forms of your desired size.
⏱️ 5 min - 6
In a separate bowl, prepare the slurry by whisking together the all-purpose flour, cornstarch, salt to taste, 1/2 teaspoon black pepper, 1/2 teaspoon red chili powder, and enough water to create a smooth, thick batter.
⏱️ 3 min - 7
Dip each shaped nugget into the slurry, ensuring it is fully coated.
⏱️ 2 min - 8
Immediately transfer the slurry-coated nugget to a bowl of breadcrumbs and coat it thoroughly, pressing gently to adhere the breadcrumbs.
⏱️ 3 min - 9
Place the coated nuggets on a plate or baking sheet and freeze for 10 minutes. This helps the coating set and prevents it from falling off during frying.
⏱️ 10 min - 10
Heat oil for deep frying in a deep pan or pot to about 350°F (175°C). Fry the nuggets in batches, being careful not to overcrowd the pan, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 11
Remove the fried nuggets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 12
Serve the crispy soya nuggets hot with chili mayo.