Crispy Soya 45
Crispy Soya 45
Ingredients
- 200 grams soya chunks
- to taste salt
- 2 tablespoons Schezwan chutney
- 1/2 teaspoon haldi, (turmeric powder)
- 1/2 teaspoon coriander powder
- 1 teaspoon chole powder
- 2 teaspoons Peri Peri spice
- 2 teaspoons Kashmiri spice
- 1 teaspoon garam masala
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- 1 teaspoon ginger garlic paste
- 1 lemon juice, from 1 whole lemon
- 1 teaspoon Mast masala
- 1 teaspoon soy sauce
- 1 teaspoon chili sauce
- 2 tablespoons cornflour
- 500 grams oil, for deep frying
Instructions
- 1
Place 200 grams of soya chunks into a pot of boiling water. Boil them until they are soft, which typically takes about 5-7 minutes.
⏱️ 7 min
- 2
Carefully drain the boiled soya chunks using a colander. Once cooled slightly, squeeze out all excess water thoroughly from the soya chunks. This step is crucial for achieving crispiness.
⏱️ 5 min
- 3
Transfer the squeezed soya chunks into a large mixing bowl.
⏱️ 1 min
- 4
To the soya chunks, add salt (to taste), 2 tablespoons of Schezwan chutney, 1/2 teaspoon of haldi (turmeric powder), 1/2 teaspoon of coriander powder, 1 teaspoon of chole powder, 2 teaspoons of Peri Peri spice, 2 teaspoons of Kashmiri spice, 1 teaspoon of garam masala, 1 teaspoon of white pepper, 1 teaspoon of black pepper, 1 teaspoon of red chili powder, 1 teaspoon of ginger garlic paste, the juice of 1 whole lemon, 1 teaspoon of Mast masala, 1 teaspoon of soy sauce, 1 teaspoon of chili sauce, and 2 tablespoons of cornflour.
⏱️ 3 min
- 5
Mix all the ingredients thoroughly until the soya chunks are evenly coated with the spice mixture. Ensure every piece is well covered.
⏱️ 4 min
- 6
Heat 500 grams of oil in a deep pan or wok over medium-high heat for deep frying. The oil is ready when a small piece of soya chunk sizzles immediately upon being dropped in.
⏱️ 5 min
- 7
Once the oil is hot, carefully add the coated soya chunks in batches, ensuring not to overcrowd the pan. Deep fry them until they turn crispy and golden brown, typically 3-5 minutes per batch.
⏱️ 8 min
- 8
Remove the fried soya chunks using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 9
Serve the Crispy Soya 45 immediately as a spicy and crispy snack.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Soya 45
- 200 grams soya chunks
- to taste salt
- 2 tablespoons Schezwan chutney
- 1/2 teaspoon haldi, (turmeric powder)
- 1/2 teaspoon coriander powder
- 1 teaspoon chole powder
- 2 teaspoons Peri Peri spice
- 2 teaspoons Kashmiri spice
- 1 teaspoon garam masala
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- 1 teaspoon ginger garlic paste
- 1 lemon juice, from 1 whole lemon
- 1 teaspoon Mast masala
- 1 teaspoon soy sauce
- 1 teaspoon chili sauce
- 2 tablespoons cornflour
- 500 grams oil, for deep frying
Instructions
- 1
Place 200 grams of soya chunks into a pot of boiling water. Boil them until they are soft, which typically takes about 5-7 minutes.
⏱️ 7 min - 2
Carefully drain the boiled soya chunks using a colander. Once cooled slightly, squeeze out all excess water thoroughly from the soya chunks. This step is crucial for achieving crispiness.
⏱️ 5 min - 3
Transfer the squeezed soya chunks into a large mixing bowl.
⏱️ 1 min - 4
To the soya chunks, add salt (to taste), 2 tablespoons of Schezwan chutney, 1/2 teaspoon of haldi (turmeric powder), 1/2 teaspoon of coriander powder, 1 teaspoon of chole powder, 2 teaspoons of Peri Peri spice, 2 teaspoons of Kashmiri spice, 1 teaspoon of garam masala, 1 teaspoon of white pepper, 1 teaspoon of black pepper, 1 teaspoon of red chili powder, 1 teaspoon of ginger garlic paste, the juice of 1 whole lemon, 1 teaspoon of Mast masala, 1 teaspoon of soy sauce, 1 teaspoon of chili sauce, and 2 tablespoons of cornflour.
⏱️ 3 min - 5
Mix all the ingredients thoroughly until the soya chunks are evenly coated with the spice mixture. Ensure every piece is well covered.
⏱️ 4 min - 6
Heat 500 grams of oil in a deep pan or wok over medium-high heat for deep frying. The oil is ready when a small piece of soya chunk sizzles immediately upon being dropped in.
⏱️ 5 min - 7
Once the oil is hot, carefully add the coated soya chunks in batches, ensuring not to overcrowd the pan. Deep fry them until they turn crispy and golden brown, typically 3-5 minutes per batch.
⏱️ 8 min - 8
Remove the fried soya chunks using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 9
Serve the Crispy Soya 45 immediately as a spicy and crispy snack.