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.