soya 65
protein rich soya is not used commonly because of its after tasty. If you like restaurant-style soya chunks fry. Here is a version without deep frying. Makes a great appetizer and tasty side dish.
Tips to note
I recommend using mini soya Always soak them well till they turn soft Drain the water compeletly and squeeze the water well soya absorbs all the flavor without turn bland
Should I parboil soya?
If you are using mini soya chunks, soaking is enough to turn them soft.
Water for the mix?
Make sure the soya chunk is completely drained. It should have moisture but water shouldn’t drip. Curd is enough for the mixing
Spice mix
For tangy flavor use chaat masala.You can use tikka masala or Add any flavor of your choice.
Can I skip marination?
Marinating make the soya flavorful so I would recommend it.
Can I make them ahead of serving time?
Since we don’t deep fry I prefer to make them just before serving
Ingredients
3/4 cup soya chunks Required salt 1/2 tablespoon garam masala 1 teaspoon Kashmiri powder 1/4 teaspoon turmeric powder 1 teaspoon kitchen king masala 1/4 teaspoon pepper powder 2 tablespoon curd 1 tablespoon Oil Curry leaves few 1 tablespoon ghee
How to make Gobi fry with step-by-step pictures
First, add soya chunks to a wide vessel
Furthermore add water and soak for 30 minutes
Transfer to a colander and drain the water completely. Squeeze well and make sure water is not dripping
Place the soya on a wide vessel Furthermore add kitchen king masala, garam masala, required salt, Kashmiri chilli powder, turmeric powder, and curd; mix well
Add pepper powder for additional spice; mix well
Marinate for at least one hour
Add oil and ghee to a heavy-bottomed wide pan and heat
Furthermore add marinated soya and curry leaves; mix well and cook on low-medium flame for 10 minutes
Turn off and serve immediately. Drizzle lemon according to your taste
