Soya 65
Vegetarian
20 min
4 Serving
32g Protein
Ingredients
- 2 cups Saffola Soya Chunks (boiled & squeezed dry)
- 1 tbsp Ginger-Garlic paste
- 1 tsp Red chilli powder
- Salt to taste
- 2 tsp Coriander powder
- ½ tsp Turmeric powder
- 1 tsp Cumin powder
- Black pepper powder to taste
- 2 tbsp Lemon juice
- 2 tbsp+ Oil for deep frying
- 1 cup Yoghurt/curd
- 1 tbsp Corn flour
- ½ tsp Mustard seeds
- 3 Dried red chillies, diagonally chopped and de-seeded
- 2-3 Green chillies, slit
- ½ tsp Ginger, chopped
- 8-10 Curry leaves
- 1 tbsp Garlic, chopped
- 1½ tbsp Red chilli paste
- ¼ cup Spring onion greens, chopped
Recipe Instruction
- Marinate Saffola Soya Chunks with ginger-garlic paste, ½ teaspoon chilli powder, salt, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, cumin powder,
- pepper powder and 1 tablespoon lemon juice. Mix well and set aside for 30mins.
- Heat sufficient oil in a kadhai and deep-fry the marinated Saffola Soya Chunks till golden brown and crisp.
- Drain on absorbent paper.
- Mix together yoghurt, remaining chilli powder,remaining turmeric powder, remaining coriander powder, pepper powder, salt and cornflour in a bowl.
- Add ¼ cup water and mix well.
- Heat 2 tbsp oil in a non-stick pan. Splutter mustard seeds. Add red chillies, mix and sauté for 30secs.
- Add green chillies, ginger, curry leaves and garlic and mix well on high heat. Add chilli paste and mix well.
- Reduce heat, add yoghurt mixture, mix and cook for 5-10mins.
- Add fried Saffola Soya Chunks and spring onion greens, reserving some, and toss to mix. Add remaining lemon juice and mix well.
- Serve hot garnished with reserved spring onion greens
