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23 May, 2022
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Soya Chilli Recipe

Soya Chilli Recipe: The Perfect Dish To Binge-On!

The soya chilli recipe by Chef Ranveer Brar is too simple to prepare but offers a delectable taste. While Soybean chilli is mostly served dry, if you are a fan of gravy, then the soya chilli gravy recipe is also a delicious option.

Let’s dive right into the lip-smacking soya chilli recipe:

  • Preparation time: 10 minutes
  • Cooking time: 15 to 20 minutes
  • Total time taken: 30 to 35 minutes
  • Serving target: 2 persons
  • Nature of cuisine: Indian

Ingredients

For Soaking

  • Soya nuggets: 1 ½ cup
  • Warm water: 2 cups
  • Salt: As required
  • Beaten curd: 2 tbsp
  • Ginger-Garlic paste: 1tsp
  • Asafoetida (Hing): a pinch
  • Red chilli powder: 1 ½ tsp

For Marinating

  • Beaten curd: 2 tbsp
  • Salt: As required
  • Asafoetida (Hing): 1 pinch
  • Red chilli powder: 1 tsp
  • Ginger-Garlic paste: ½ tsp
  • Cornstarch/Rice flour: 1 tbsp
  • Rice flour: ¼ cup

For Tempering (Tadka)

  • Soya nuggets (fried): 1 ½ cup
  • Mustard seed: 1 tsp
  • Cooking oil: 1 ½ tsp
  • Chopped ginger: 1 inch
  • Chopped garlic cloves: 2-3 pieces
  • Fennel seed: ¼ tsp
  • Sprig Curry leaves: 2 pieces
  • Chopped green chilli: 3 pieces
  • Red chilli powder: 1 tsp
  • Black pepper powder: 1 tsp
  • Chopped coriander leaves: 1 tbsp
  • Lemon juice: 2 tsp

Miscellaneous Requirements 

  • Cooking oil for frying. 
  • Lemon wedge for garnishing.
  • Coriander sprig for garnishing.

Process

For Soaking

  • In a mixing dish, combine slight water, salt to taste, ginger-garlic paste, and beaten curd.
  • Mix in red chilli powder and asafoetida thoroughly.
  • Dip the soya nuggets in the mixing container for 10 to 15 minutes.

For Cooking

  • Place wet soya nuggets in a pan and let them cook for a few minutes.
  • Strain the soya chunks and place them in a mixing dish. You may set aside the mixing bowl for later use.

For Marinating

  • In a separate bowl, combine soaked and boiled soya nuggets, salt, and beaten curd.
  • Mix in the red chilli powder and asafoetida thoroughly.
  • Combine the rice flour, ginger-garlic paste, and soya nuggets evenly.
  • Before frying, sprinkle with rice flour or cornstarch again.

For Frying

  • In a cauldron (kadhai), heat the oil on low to medium flame.
  • Once hot, pour the marinated soya chunks and fry on moderate heat until it turns into light golden color.
  • Transfer the whole preparation to a piece of absorbent paper and keep it for later use.
  • Reheat the oil over high temperature, then add the soya nuggets and cook until they become crisp.

For Tempering (Tadka)

  • Heat a pan over medium heat, then add oil, fennel seeds, and mustard seeds, and let them crackle.
  • Now add the ginger and garlic paste and cook for a few minutes.
  • Toss in the curry leaves and green chilies and cook until it gives out fragrance.
  • Stir in the fried soya nuggets, and then add the black pepper powder and red chilli powder, tossing everything well. Squeeze in the lemon juice.
  • Turn off the heat and sprinkle the coriander leaves.
  •  Serve soya chilli masala with a fiber of coriander sprig and a lemon slice.

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