Soya 65

Soya 65 image
Soya 65 image

20 min

4 Serving

32g Protein

Vegetarian

Ingredients

  • 2 cups Saffola Soya Chunks (boiled & squeezed dry)
  • 1 tbsp Ginger-Garlic paste
  • 1 tsp Red chilli powder
  • Salt to taste
  • 2 tsp Coriander powder
  • ½ tsp Turmeric powder
  • 1 tsp Cumin powder
  • Black pepper powder to taste
  • 2 tbsp Lemon juice
  • 2 tbsp+ Oil for deep frying
  • 1 cup Yoghurt/curd
  • 1 tbsp Corn flour
  • ½ tsp Mustard seeds
  • 3 Dried red chillies, diagonally chopped and de-seeded
  • 2-3 Green chillies, slit
  • ½ tsp Ginger, chopped
  • 8-10 Curry leaves
  • 1 tbsp Garlic, chopped
  • 1½ tbsp Red chilli paste
  • ¼ cup Spring onion greens, chopped

Recipe Instructions

  • Marinate Saffola Soya Chunks with ginger-garlic paste, ½ teaspoon chilli powder, salt, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, cumin powder,
  • pepper powder and 1 tablespoon lemon juice. Mix well and set aside for 30mins.
  • Heat sufficient oil in a kadhai and deep-fry the marinated Saffola Soya Chunks till golden brown and crisp.
  • Drain on absorbent paper.
  • Mix together yoghurt, remaining chilli powder,remaining turmeric powder, remaining coriander powder, pepper powder, salt and cornflour in a bowl.
  • Add ¼ cup water and mix well.
  • Heat 2 tbsp oil in a non-stick pan. Splutter mustard seeds. Add red chillies, mix and sauté for 30secs.
  • Add green chillies, ginger, curry leaves and garlic and mix well on high heat. Add chilli paste and mix well.
  • Reduce heat, add yoghurt mixture, mix and cook for 5-10mins.
  • Add fried Saffola Soya Chunks and spring onion greens, reserving some, and toss to mix. Add remaining lemon juice and mix well.
  • Serve hot garnished with reserved spring onion greens
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