Crispy Soya Chunks - Ramadaan Special
Main Ingredients
For Marinade
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Boil Soya Chunks
In a pan, bring water to a boil. Add the soya chunks to the boiling water and cook for until they soften and expand. Drain the water and squeeze out any excess water from the soya chunks.
Prepare the Marinade
In a large mixing bowl, add curd. Then add chilli powder, dhaniya powder, black pepper powder, haldi powder, salt, and corn flour. Mix all the ingredients well to form a smooth marinade.
Marinate Soya Chunks
Add the boiled and squeezed soya chunks to the prepared marinade. Toss gently to ensure all soya chunks are evenly coated with the spice mixture. Let it for at least for best flavor absorption.
Deep Fry Soya Chunks
Heat cooking oil in a deep pan over medium-high heat. Once the oil is hot, carefully drop the soya chunks into the oil, ensuring not to overcrowd the pan. Fry in batches for , or until they turn golden brown and crispy.
Serve Crispy Soya Chunks
Remove the fried soya chunks from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Garnish with fresh coriander leaves and serve hot with a side of dipping sauce and lemon wedges.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
Variations
Simple ways to adapt this recipe.
- Add a touch of gingerCustomise
Garlic paste to the marinade for an extra layer of flavor.
- Experiment with different spice blends
Experiment with different spice blends like garam masala or chaat masala for varied tastes.
Helpful Tips
Small details that can improve the final result.
Your Notes
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