Soya Chunks Recipe Dry
A quick, high-protein dry soy chunk snack cooked on the stovetop in just 6 minutes. Budget friendly, spiced with everyday Indian masalas, and ready in 26 minutes total.
Ingredients
- 100 g soy chunks
- 2 tablespoons yoghurt
- ½ teaspoon Kashmiri mirch
- ¼ teaspoon ginger powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ⅛ teaspoon cumin powder
- ⅛ teaspoon turmeric powder
- 1 teaspoon cooking oil for marination
- ¼ cup cooking oil for fry
- Salt to taste
Instructions
- Soak the chunks: Place 100g of soy chunks in fresh water and let them soak for 10 minutes. After soaking, drain them and squeeze out as much water as you can with your hands.
- Make the marinade: In a mixing bowl, add the yoghurt, ginger powder, garlic powder, black pepper, cumin powder, Kashmiri mirch, turmeric, 1 teaspoon of cooking oil, and salt. Mix everything into a smooth paste. Add the squeezed soy chunks and coat them thoroughly. Let the bowl rest for 10 minutes so the spices absorb.
- Heat the pan: Place a pan on the stovetop and add oil. Once the oil is hot, add the marinated soy chunks one by one. Keep the flame on medium.
- Cook the first side: Cook on medium to low flame for 2 to 3 minutes. You’ll start to see the edges turn golden.
- Flip and finish: Turn each chunk to the other side and cook on low to medium flame for another 2 to 3 minutes, until they’re golden-brown all over. Take them off the heat as soon as the color is right.
- Serve: Serve hot with your favorite sauces or green chutney.
Notes
- Squeeze out all the water after soaking. Wet chunks won’t hold the marinade coating.
- Rest the marinade for 10 minutes before cooking so the spices absorb properly.
- Keep the flame on medium to low. High heat burns the outside before the inside is done.
- Add chunks one by one. Crowding the pan traps steam and stops browning.
- Kashmiri mirch is for color, not heat. Adjust pepper if you want more spice.
Nutrition
Calories: 295kcal