May 10, 2016

Soya 65 - fun time Snack

Soya 65 ia a perfect spicy appetizer or it can even work as  a quick evening snack. I would say we love it as a snack coz my kids are crazy about soya nuggets. They love it in curries, snack, biryani and manchurian. I make sure I make a little extra every time so that I can save some for myself. Its simple, quick and tasty. Love it to the core

Make it spicy and serve it with sauce for the perfect snack that kids would like to dive in. And if there are any leftovers never mind ... we can always turn it into manchurian which is also sure to be a hit :)

Serves... 4-6 ppl
Serve option... Hot with ketchup

This is what u'll need....

Soya chunks - 2 cups ( I have used small ones here)
Gg paste - 1 tspn
Red chilli powder - 1 tspn
Jeera powder - 1/2 tspn
Gram flour/All purpose flour - 2 tbspn (I use all purpose flour when planing to make manchurian with leftovers)
Corn flour - 1 tbspn
Oil for frying
Salt to taste

Here is the stir....

  • Wash soya nuggets in water and cook as per instructions on package. I have used small nuggets this time. Both big and small nuggets taste the same anyways

  • Wash under clear water couple of times and leave it in the strainer to let excess water drain off
  • Transfer the nuggets to a wide bowl
  • Spoon in ginger garlic paste, red chilli powder, jeera powder and salt
  • Add gram flour and corn flour to the bowl. I use all purpose flour when planning to make manchurian with leftovers. But when am planning only to eat them as a snack, I opt using gram flour as well
  • Mix everything together so that spices spread evenly
  • Let it rest for a 15-20 mins
  • Heat oil in a kadai 
  • Pinch out a teaspoonful of nuggets into the oil. Keep repeating and add more to the oil. Fry this on medium to high flame. Cook for about a minute till it reaches a beautiful brown colour
  • Take them out of oil and drain on paper towels to drain excess oil
  • Serve hot with ketchup and enjoy

                      • Dont overcook the nuggets. You dont want it mashed up
                      • Adjust spice levels to suit your taste
                      • Dont fry too long and dont turn it too dark

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