Crispy Soya 65 Recipe | Soya Chilli Dry
Learn how to make soya 65 recipe at home. If you are looking for a soya chunks recipe then try this! It’s an easy and delicious snack recipe which doesn’t take much time to prepare.
Watch how to make soya 65:
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Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Serves: 2 people
Ingredients:
2 cups soya chunks/nuggets
10 small cloves of garlic
1-inch ginger, roughly chopped
½ tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala powder
¼ tsp turmeric powder
1 tsp red chilli powder
2 tbsp lemon juice
½ cup curd
4 tbsp gram flour/besan
2 tbsp corn flour
2 tbsp rice flour
⅛ tsp hing/asafoetida
Salt to taste
Oil for deep frying
Water for boiling
Method:
Heat water in a large pot. Add ½ tbsp salt. Bring it to a boil.
Add soya chunks. Cook for 5 minutes or until they are soft and plump.
After that drain and rinse the chunks with cold water.
Squeeze out excess water from the chunks. Then transfer them to a bowl and keep it aside.
In a grinder jar, add garlic, ginger, cumin, coriander powder, garam masala powder, turmeric, red chilli powder and lemon juice. Grind until smooth.
Add curd and blend again.
Pour this mixture over the soya chunks. Mix well.
Marinate for 1 hour.
Add gram flour, corn flour, rice flour, hing and salt. Mix well. Make sure all the soya chunks are coated well with the batter.
Heat oil in a pot over a medium flame.
Carefully drop the soya chunks, individually, into the hot oil.
For the first couple of minutes, don’t stir, just let them cook undisturbed.
Then give them a stir. Cook until they become golden and crispy.
Transfer them to the serving plate. Garnish with fried curry leaves.
Soya chunks 65 are ready to serve!
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Soya 65 Recipe
Ingredients
- 2 cups soya chunks/nuggets
- 10 small cloves of garlic
- 1- inch ginger roughly chopped
- ½ tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala powder
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 2 tbsp lemon juice
- ½ cup curd
- 4 tbsp gram flour/besan
- 2 tbsp corn flour
- 2 tbsp rice flour
- ⅛ tsp hing/asafoetida
- Salt to taste
- Oil for deep frying
- Water for boiling
Instructions
- Heat water in a large pot. Add ½ tbsp salt. Bring it to a boil.
- Add soya chunks. Cook for 5 minutes or until they are soft and plump.
- After that drain and rinse the chunks with cold water.
- Squeeze out excess water from the chunks. Then transfer them to a bowl and keep it aside.
- In a grinder jar, add garlic, ginger, cumin, coriander powder, garam masala powder, turmeric, red chilli powder and lemon juice. Grind until smooth.
- Add curd and blend again.
- Pour this mixture over the soya chunks. Mix well.
- Marinate for 1 hour.
- Add gram flour, corn flour, rice flour, hing and salt. Mix well. Make sure all the soya chunks are coated well with the batter.
- Heat oil in a pot over a medium flame.
- Carefully drop the soya chunks, individually, into the hot oil.
- For the first couple of minutes, don’t stir, just let them cook undisturbed.
- Then give them a stir. Cook until they become golden and crispy.
- Transfer them to the serving plate. Garnish with fried curry leaves.
- Soya chunks 65 are ready to serve!
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
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