Soya 65 | Soya chunks 65 | mealmaker 65 | veg starters | meal maker fry | Soya chunks fry | restaurant style | hotel style soya | crispy soya with step-by-step pictures and video recipes. Check out the soya 65 recipe and if you like the video plz subscribe to my channel.
soya 65
protein rich soya is not used commonly because of its after tasty. If you like restaurant-style soya chunks fry. Here is a version without deep frying. Makes a great appetizer and tasty side dish.
Tips to note
- I recommend using mini soya
- Always soak them well till they turn soft
- Drain the water compeletly and squeeze the water well soya absorbs all the flavor without turn bland
Should I parboil soya?
If you are using mini soya chunks, soaking is enough to turn them soft.
Water for the mix?
Make sure the soya chunk is completely drained. It should have moisture but water shouldn't drip. Curd is enough for the mixing
Spice mix
For tangy flavor use chaat masala.You can use tikka masala or Add any flavor of your choice.
Can I skip marination?
Marinating make the soya flavorful so I would recommend it.
Can I make them ahead of serving time?
Since we don't deep fry I prefer to make them just before serving
Ingredients
3/4 cup soya chunks
Required salt
1/2 tablespoon garam masala
1 teaspoon Kashmiri powder
1/4 teaspoon turmeric powder
1 teaspoon kitchen king masala
1/4 teaspoon pepper powder
2 tablespoon curd
1 tablespoon Oil
Curry leaves few
1 tablespoon ghee
How to make Gobi fry with step-by-step pictures
- First, add soya chunks to a wide vessel
- Furthermore add water and soak for 30 minutes
- Transfer to a colander and drain the water completely. Squeeze well and make sure water is not dripping
- Place the soya on a wide vessel
- Furthermore add kitchen king masala, garam masala, required salt, Kashmiri chilli powder, turmeric powder, and curd; mix well
- Add pepper powder for additional spice; mix well
- Marinate for at least one hour
- Add oil and ghee to a heavy-bottomed wide pan and heat
- Furthermore add marinated soya and curry leaves; mix well and cook on low-medium flame for 10 minutes
- Turn off and serve immediately. Drizzle lemon according to your taste
Ingredients
- 3/4 cup soya chunks
- Required salt
- 1/2 tablespoon garam masala
- 1 teaspoon Kashmiri powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon kitchen king masala
- 1/4 teaspoon pepper powder
- 2 tablespoon curd
- 1 tablespoon Oil
- Curry leaves few
- 1 tablespoon ghee
Instructions
- First, add soya chunks to a wide vessel
- Furthermore add water and soak for 30 minutes
- Transfer to a colander and drain the water completely. Squeeze well and make sure water is not dripping
- Place the soya on a wide vessel
- Furthermore add kitchen king masala, garam masala, required salt, Kashmiri chilli powder, turmeric powder, and curd; mix well
- Add pepper powder for additional spice; mix well
- Marinate for at least one hour
- Add oil and ghee to a heavy-bottomed wide pan and heat
- Furthermore add marinated soya and curry leaves; mix well and cook on low-medium flame for 10 minutes
- Turn off and serve immediately. Drizzle lemon according to your taste
Video
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