Soya chunks also known as soy meat, is often considered to be ‘the vegetarians’ beef’ . It is high in protein and used as a meat substitute by veggies. Soya chunks by itself are bland tasting, but the key to making it delicious and mouth watering is simple, cook it really well! The chunks absorb water, so when added in gravy, it picks up all the water content making it taste very plain, so I always prefer to fry the soya chunks in good amount of masala, to the extent that all the moisture content is evaporated leaving behind nice, masala coated chunks that tastes just great.
- Soya chunks – soaked in water for 10-15 mins
- Ginger garlic paste – 1 teaspoon
- corn flour – 3 teaspoons
- red chilly sauce – 1 teaspoon
- Chilly powder – 2 teaspoons
- Coriander powder – 1 teaspoon
- Garam masala – 1/2 teaspoon
- pepper powder – 1/2 teaspoon
- cumin seeds
- mustard seeds
- curry leaves
- salt to taste
- Squeeze out all the water from the soya chunks
- Marinate the chunks with ginger garlic paste, red chilly sauce, corn flour, coriander powder, chilly powder, pepper powder, garam masala and salt and leave it for 10-15 mins
- Heat oil in a pan and splutter cumin seeds, mustard seeds and curry leaves when the oil gets hot.
- Add the marinated soya chunks and shallow fry until it turns golden brown.
- serve hot.
- Always soak the soya chunks in water before cooking, otherwise it wont get cooked properly.