Soya 65
Soya 65
Ingredients
For the Soya Chunks
- 1 cup soya chunks
- 1/2 teaspoon salt, for boiling, or as needed
For the Marinade
- 2 tablespoons hung curd
- 1 1/2 tablespoons cornflour
- 1 teaspoon garlic paste
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt, or to taste
For Frying and Tempering
- 2 cups oil, for frying, plus 1 tablespoon for tempering
- 1/2 teaspoon mustard seeds
- 10 curry leaves, a few
- 2 whole dried red chilies
For the Sauce and Garnish
- 1 1/2 tablespoons tomato sauce
- 1 teaspoon soya sauce
- 2 tablespoons fresh coriander, chopped, for garnish
Instructions
- 1
Bring a pot of salted water to a boil. Add the soya chunks and boil for 5 to 7 minutes until softened. Drain the soya chunks, rinse them thoroughly with cold water, and squeeze out all excess water. This step is crucial for the chunks to absorb the marinade and become crispy when fried.
⏱️ 10 min
- 2
In a medium-sized bowl, combine the hung curd, cornflour, garlic paste, red chili powder, turmeric, and salt. Mix well to form a smooth paste. Add the boiled and squeezed soya chunks to the bowl and toss gently to ensure they are evenly coated with the marinade. Let the soya chunks marinate for 15 to 20 minutes at room temperature.
⏱️ 5 min
- 3
Heat enough oil for shallow or deep frying in a heavy-bottomed pan or wok over medium-high heat. Once the oil is hot (around 350-375°F or 175-190°C), carefully add the marinated soya chunks in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-5 minutes per batch. Remove the fried soya chunks with a slotted spoon and place them on paper towels to drain excess oil.
⏱️ 10 min
- 4
In a separate small pan or a clean wok, heat 1 tablespoon of oil over medium heat. Add the mustard seeds and let them splutter. This usually takes about 15-30 seconds.
⏱️ 2 min
- 5
Add the whole dried red chilies and curry leaves to the pan. Sauté for a few seconds until fragrant, being careful not to burn the chilies.
⏱️ 1 min
- 6
Add the fried soya chunks to the pan with the tempering. Toss well to coat the chunks with the aromatic spices.
⏱️ 1 min
- 7
Stir in the tomato sauce and soya sauce. Mix thoroughly and cook for 1 to 2 minutes, allowing the sauces to coat the soya chunks and heat through.
⏱️ 2 min
- 8
Garnish with freshly chopped coriander and serve hot as a delicious snack or appetizer.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soya 65
For the Soya Chunks
- 1 cup soya chunks
- 1/2 teaspoon salt, for boiling, or as needed
For the Marinade
- 2 tablespoons hung curd
- 1 1/2 tablespoons cornflour
- 1 teaspoon garlic paste
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt, or to taste
For Frying and Tempering
- 2 cups oil, for frying, plus 1 tablespoon for tempering
- 1/2 teaspoon mustard seeds
- 10 curry leaves, a few
- 2 whole dried red chilies
For the Sauce and Garnish
- 1 1/2 tablespoons tomato sauce
- 1 teaspoon soya sauce
- 2 tablespoons fresh coriander, chopped, for garnish
Instructions
- 1
Bring a pot of salted water to a boil. Add the soya chunks and boil for 5 to 7 minutes until softened. Drain the soya chunks, rinse them thoroughly with cold water, and squeeze out all excess water. This step is crucial for the chunks to absorb the marinade and become crispy when fried.
⏱️ 10 min - 2
In a medium-sized bowl, combine the hung curd, cornflour, garlic paste, red chili powder, turmeric, and salt. Mix well to form a smooth paste. Add the boiled and squeezed soya chunks to the bowl and toss gently to ensure they are evenly coated with the marinade. Let the soya chunks marinate for 15 to 20 minutes at room temperature.
⏱️ 5 min - 3
Heat enough oil for shallow or deep frying in a heavy-bottomed pan or wok over medium-high heat. Once the oil is hot (around 350-375°F or 175-190°C), carefully add the marinated soya chunks in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-5 minutes per batch. Remove the fried soya chunks with a slotted spoon and place them on paper towels to drain excess oil.
⏱️ 10 min - 4
In a separate small pan or a clean wok, heat 1 tablespoon of oil over medium heat. Add the mustard seeds and let them splutter. This usually takes about 15-30 seconds.
⏱️ 2 min - 5
Add the whole dried red chilies and curry leaves to the pan. Sauté for a few seconds until fragrant, being careful not to burn the chilies.
⏱️ 1 min - 6
Add the fried soya chunks to the pan with the tempering. Toss well to coat the chunks with the aromatic spices.
⏱️ 1 min - 7
Stir in the tomato sauce and soya sauce. Mix thoroughly and cook for 1 to 2 minutes, allowing the sauces to coat the soya chunks and heat through.
⏱️ 2 min - 8
Garnish with freshly chopped coriander and serve hot as a delicious snack or appetizer.
⏱️ 1 min