Crispy Soya Nuggets
Crispy Soya Nuggets
Ingredients
For the Nuggets
- 2 cups soya chunks, boiled
- 1 potato, large, boiled and mashed
- 1 onion, medium, chopped
- 2 green chillies, chopped
- 1/4 cup fresh coriander, chopped, or as needed
- 1/4 cup corn starch
- 1 tablespoon peri peri mix
- 1 tablespoon red chili powder
- 1/2 teaspoon salt, or to taste
For Coating and Frying
- 1/2 cup corn flour slurry, prepared (see notes)
- 1 cup bread crumbs, or as needed
- 3 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Take the boiled soya chunks and firmly squeeze out all excess water using your hands. Transfer the squeezed soya chunks to a large mixing bowl.
⏱️ 3 min
- 2
Peel the boiled potato and mash it directly into the bowl with the soya chunks. Ensure there are no large lumps.
⏱️ 2 min
- 3
Add the chopped onion, chopped green chillies, chopped fresh coriander, corn starch, peri peri mix, red chili powder, and salt to the bowl.
⏱️ 2 min
- 4
Thoroughly mix all the ingredients by hand until a uniform dough-like consistency is formed. The mixture should be firm enough to shape.
⏱️ 5 min
- 5
Take small portions of the mixture, about 1 tablespoon each, and shape them into small, round or oval nuggets. Place the shaped nuggets on a plate.
⏱️ 8 min
- 6
Prepare two separate shallow bowls: one with the corn flour slurry and another with the bread crumbs.
⏱️ 1 min
- 7
Take each shaped nugget and dip it completely into the corn flour slurry, ensuring it is fully coated. Allow any excess slurry to drip off.
⏱️ 2 min
- 8
Immediately transfer the slurry-coated nugget into the bowl of bread crumbs and coat it thoroughly, ensuring all sides are covered. Gently press the bread crumbs onto the nugget if needed. Place the coated nuggets back on the plate.
⏱️ 5 min
- 9
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 10
Carefully place a few prepared nuggets into the hot oil, ensuring not to overcrowd the pan. Fry the nuggets for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
⏱️ 8 min
- 11
Once fried, remove the crispy soya nuggets from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
⏱️ 2 min
- 12
Repeat the frying process with the remaining nuggets. Serve hot, garnished with a sprig of fresh coriander or your favorite dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Soya Nuggets
For the Nuggets
- 2 cups soya chunks, boiled
- 1 potato, large, boiled and mashed
- 1 onion, medium, chopped
- 2 green chillies, chopped
- 1/4 cup fresh coriander, chopped, or as needed
- 1/4 cup corn starch
- 1 tablespoon peri peri mix
- 1 tablespoon red chili powder
- 1/2 teaspoon salt, or to taste
For Coating and Frying
- 1/2 cup corn flour slurry, prepared (see notes)
- 1 cup bread crumbs, or as needed
- 3 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Take the boiled soya chunks and firmly squeeze out all excess water using your hands. Transfer the squeezed soya chunks to a large mixing bowl.
⏱️ 3 min - 2
Peel the boiled potato and mash it directly into the bowl with the soya chunks. Ensure there are no large lumps.
⏱️ 2 min - 3
Add the chopped onion, chopped green chillies, chopped fresh coriander, corn starch, peri peri mix, red chili powder, and salt to the bowl.
⏱️ 2 min - 4
Thoroughly mix all the ingredients by hand until a uniform dough-like consistency is formed. The mixture should be firm enough to shape.
⏱️ 5 min - 5
Take small portions of the mixture, about 1 tablespoon each, and shape them into small, round or oval nuggets. Place the shaped nuggets on a plate.
⏱️ 8 min - 6
Prepare two separate shallow bowls: one with the corn flour slurry and another with the bread crumbs.
⏱️ 1 min - 7
Take each shaped nugget and dip it completely into the corn flour slurry, ensuring it is fully coated. Allow any excess slurry to drip off.
⏱️ 2 min - 8
Immediately transfer the slurry-coated nugget into the bowl of bread crumbs and coat it thoroughly, ensuring all sides are covered. Gently press the bread crumbs onto the nugget if needed. Place the coated nuggets back on the plate.
⏱️ 5 min - 9
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 10
Carefully place a few prepared nuggets into the hot oil, ensuring not to overcrowd the pan. Fry the nuggets for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
⏱️ 8 min - 11
Once fried, remove the crispy soya nuggets from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
⏱️ 2 min - 12
Repeat the frying process with the remaining nuggets. Serve hot, garnished with a sprig of fresh coriander or your favorite dipping sauce.
⏱️ 5 min