How to make Soya Chunks Fry -
This snack may be deep-fried but it is quite nutritious since it is made with soya chunks which are rich in protein
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Soya Chunks, Salt (नमक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Soya Chunks Fry checkout Nutritious Soya Kababs, Soya Pops, Soya Manchurian Hot Dog. You can also find more Snacks and Starters recipes like Caramelized Onion and Cheese Tart Multigrain Discs Masala Popcorn Takatak Masala Dosa
Soya Chunks Fry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Soya Chunks Fry Recipe
Soya Chunks soaked in warm water for 15 minutes 2 cups
Salt to taste
Curry leaves chopped 5-6
Garam masala powder 1 teaspoon
Ginger-garlic paste 2 teaspoons
Red chilli powder 1 teaspoon
Cornflour 4 tablespo for coating
Fresh coriander leaves chopped 1 tablespoon
Oil to deep fry
Tomato ketchup to serve
Method
Step 1
Squeeze excess water from the soya chunks and put them into a blender jar and grind into a coarse paste.
Step 2
Transfer the paste into a bowl, add salt, curry leaves, garam masala powder, ginger-garlic paste, red chilli powder, cornflour and coriander leaves and mix well.
Step 3
Take some cornflour on a plate. Divide the soya chunk mixture into equal portions and shape them into balls.
Step 4
Heat sufficient oil in a kadai, coat the balls with cornflour, slide them into hot oil and deep-fry till golden and crisp. Drain them on absorbent paper.
Step 5
Arrange them on a serving platter and serve hot with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
