SOYA 65

Soya 65 is a vegetarian version of the most popular Indian starter, chicken 65. Soya 65 is made with soya chunks. Soya chunks are the best alternative for meat. It is made from soy flour and, is a great source of protein and fiber.

Soya chunks are the main ingredient of Soya 65. Soya is marinated with few spices and deep fried in oil. It is a great party starter, and will definitely be a favourite for all age groups.

The soya chunks comes in different sizes. This recipe tastes good with bigger size soya chunks.

ABOUT THE RECIPE:

I’ve made this recipe a lot of times, especially during fasting, when we can’t have meat. It is an easy recipe. It is made with really simple ingredients, that is easily available in our home. It is a make-ahead recipe. It can be marinated and stored in the refrigerator for upto 3 days. It can be fried, whenever needed.

INGREDIENTS FOR SOYA 65:

• SOYA – 75 GMS
• CORN STARCH – 2 TBSP
• CURD – 2 TBSP
• CHILLY POWDER – 1 TBSP
• GARAM MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TSP
• LEMON JUICE – 1/2 LEMON
• SALT – AS REQUIRED
• OIL – 1 CUP (FOR FRYING)

HOW TO CLEAN SOYA CHUNKS:

• Heat 500ml of water in a wide pot.

• Once the water starts to boil, add the soya chunks, and a teaspoon of salt to it.

• Let it boil, and then turn off the flame. Let it cool down.

• Once it cools down, squeeze the soya chunk, wash it with clean water and, again squeeze it.
• It should be dry and shouldn’t have any water in it.

NOW THE SOYA CHUNKS ARE READY TO COOK.

HOW TO MAKE SOYA 65:

• Add the cleaned soya chunk to a large mixing bowl, and add corn starch, curd, chilly powder, garam masala, ginger garlic paste, salt and lemon juice to it.

• Mix them well. All the soya chunk has to be coated well in the masala.

• Cover it with a lid, and keep it in the refrigerator. Refrigerate for a minimum of 30 minutes.
• Heat a kadai and, add a cup of oil in it.

• Once the oil is heated, add 5 to 6 soya chunks to the oil and, fry it until it turns brown and crispy. Keep the flame at medium. It takes around 3 minutes to fry.

• Add little at a time, and do not turn it immediately after dropping it in the oil. Let it fry for 30 seconds and the turn it.

• Place it on the tissue before serving, so that the excess oil gets absorbed.

• Fry few curry leaves in the same oil, for garnishing.

YUMMY AND DELICIOUS SOYA 65 IS READY.

SERVE IT AS A STARTER OR WITH ANY OF YOUR FAVOURITE DISH.

I HAD MY SOYA 65 WITH SOYA BIRYANI AND ONION RAITA.

VARIATIONS:

• Spiciness can be adjusted by decreasing the amount of chilly powder added to it.
• Lemon juice gives a mild tanginess to the dish. It can either be added to the recipe, or plate it with a slice of lemon while serving.

PRO TIPS:

• Marinate it for at least 30 minutes. This helps the soya chunk to completely absorb the flavour.
• Do not turn it immediately after dropping it in the oil. Wait for 30 seconds and then turn it. It might stick to the bottom of the kadai, if it is turned immediately.

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SOYA 65

Recipe by foodpassion1513Course: side dish, Veg starter, Vegetarian

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

250

kcal

Soya 65 is a vegetarian version of the most popular Indian starter, chicken 65. Soya 65 is made with soya chunks. Soya chunks are the best alternative for meat. It is made from soy flour and, is a great source of protein and fiber.
Soya chunks are the main ingredient of Soya 65. Soya is marinated with few spices and deep fried in oil. It is a great party starter, and will definitely be a favourite for all age groups.
The soya chunks comes in different sizes. This recipe tastes good with bigger size soya chunks.

Ingredients

• INGREDIENTS FOR SOYA 65:

• SOYA – 75 GMS

• CORN STARCH – 2 TBSP

• CURD – 2 TBSP

• CHILLY POWDER – 1 TBSP

• GARAM MASALA – 1 TSP

• GINGER GARLIC PASTE – 1 TSP

• LEMON JUICE – 1/2 LEMON

• SALT – AS REQUIRED

• OIL – 1 CUP (FOR FRYING)

Directions

• HOW TO CLEAN SOYA CHUNKS:
• Heat 500ml of water in a wide pot.
• Once the water starts to boil, add the soya chunks, and a teaspoon of salt to it.
• Let it boil, and then turn off the flame. Let it cool down.
• Once it cools down, squeeze the soya chunk, wash it with clean water and, again squeeze it.
• It should be dry and shouldn’t have any water in it.
• NOW THE SOYA CHUNKS ARE READY TO COOK.
• HOW TO MAKE SOYA 65:
• Add the cleaned soya chunk to a large mixing bowl, and add corn starch, curd, chilly powder, garam masala, ginger garlic paste, salt and lemon juice to it.
• Mix them well. All the soya chunk has to be coated well in the masala.
• Cover it with a lid, and keep it in the refrigerator. Refrigerate for a minimum of 30 minutes.
• Heat a kadai and, add a cup of oil in it.
• Once the oil is heated, add 5 to 6 soya chunks to the oil and, fry it until it turns brown and crispy. Keep the flame at medium. It takes around 3 minutes to fry.
• Add little at a time, and do not turn it immediately after dropping it in the oil. Let it fry for 30 seconds and the turn it.
• Place it on the tissue before serving, so that the excess oil gets absorbed.
• Fry few curry leaves in the same oil, for garnishing.
• YUMMY AND DELICIOUS SOYA 65 IS READY.

Notes

• VARIATIONS:
  Spiciness can be adjusted by decreasing the amount of chilly powder added to it.
  Lemon juice gives a mild tanginess to the dish. It can either be added to the recipe, or plate it with a slice of lemon while serving.
  
• PRO TIPS:
  Marinate it for at least 30 minutes. This helps the soya chunk to completely absorb the flavour.
  Do not turn it immediately after dropping it in the oil. Wait for 30 seconds and then turn it. It might stick to the bottom of the kadai, if it is turned immediately.