Soya 65 | Soya Chunks 65 | Soya Chunks Fry

Ingredients

• 1/2 cup Soya Chunks
• 3 tbsp Rice Flour
• 2 tbsp Maida/All-Purpose Flour
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/4 tsp Coriander Powder
• 1/4 tsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Ginger Garlic Paste
• 1/4 cup Water (adjust as needed)
• Salt as needed
• Oil for Deep Frying
• Few Fresh Curry Leaves

Instructions

1. 1

   Cook 1/2 cup soya chunks in enough water until it is frothy and soft. Alternatively, you can also soak soya chunks in enough hot water for about 30mins.

2. 2

   Strain off the water and squeeze extra water out of the cooked soya chunks.

3. 3

   In a mixing bowl add cooked soya chunks, 3 tbsp rice flour, 2 tbsp all-purpose flour/maida, 1/2 tsp ginger garlic paste, 1/2 tbsp Kashmiri red chilli powder, 1/4 tsp coriander powder, 1/4 tsp garam masala powder, 1/4 tsp turmeric powder and salt as needed.

4. 4

   Mix well so that the flours & spice powders coat the soya chunks. Sprinkle water little by little and mix it in. I used ~1/4 cup of water.

5. 5

   The soya chunks should have enough coating around, with no dry spots. If the mixture looks runny, add little more rice flour and all-purpose flour to adjust the consistency.

6. 6

   Meanwhile heat oil for deep frying and set it on medium flame. Fry a batch of soya chunks without overcrowding the oil. Turn them around after a minute, cooking until they are crisp and golden.

7. 7

   When the soya chunks are crispy and golden, remove from oil and place on a kitchen tissue. Repeat this with rest of the soya chunks.

8. 8

   Finally fry a small handful of washed & pat dried curry leaves in the hot oil and add it to the fried soya chunks.

9. 9

   Serve hot immediately as a starter, appetizer, tea-time snack or a side dish for rice recipes.