A vegan meal called Soya 65, which takes its cue from the well-known Chicken 65, is a crispy and delectable fry created with cooked soya chunks. To be honest, it tastes just as excellent as the original even though I substituted soya chunks for the meat in this recipe for 65-Fry Soya Chunks.
Soya is known for its richness in protein but since it doesn’t have a unique flavour of its own, It depends on all the spices and flavours we blend it with to add to the taste of its recipe. The spices and ingredients we use should have a balanced taste and combination, the wrong combination will lead to a strong flavour /taste in Soya which might not go well with our taste buds.
Ingredients of Soya 65
- 1 Cup Soya beans
- 1 Chopped onion
- 1 Chopped capsicum
- 1 tsp Ginger Garlic Paste
- 2-3 Green Chillies Slits
- 1/2 tsp Chaat Masala
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilly Powder
- salt to taste
- oil for frying
Instruction for soya 65
- First, fill a big pot with enough water, season with 1/2 tsp salt, and bring to a boil.
- Add 2 cups of soya chunks once the water has boiled.
- The soy chunks should be well cooked and softened after 5 minutes of boiling.
- Chunks should be drained off before a cold water rinse.
- Transfer the mixture to a big basin after pressing out the excess water.
- add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp salt, 2 tbsp coriander and 1 tsp ginger garlic paste.
- Then mix all the dry ingredients together
- now add 1/4 cup maida and 1/4 cup corn flour.
- Make sure the batter is well coated by mixing well.
- Cover and Let it rest for 30 mins. Heat some oil in a frying pan after 30 minutes.
- Add the coated soy chunks to the oil after it is moderately heated, and then fry them for two to three minutes on high heat.
- Stir continuously to make sure it’s fried from all sides
- Remove them once they are crispy and golden brown in colour
- To drain any extra oil, remove the fried soya chunks.
- Serve hot immediately as a starter, appetizer, tea-time snack or side dish for rice recipes.
- I use Kashmiri red chilli powder for bright red colour. If you prefer a spicier version, replace it with ½ to ¾ teaspoon of regular chilli powder.
- Make sure the oil is hot when soya chunks are fried, or else they turn out hard and chewy
- Fry on a low heat, letting it become crisp on its own, without constantly stirring.
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