The Weekend Platter 🍽️ : Two Delicious Ways to Cook Soya Chunks

SOYA CHUNK MASALA

Rich, Spicy & Comforting

Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 3–4

Ingredients

• 1 cup soya chunks
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped or pureed
• 1 tsp ginger-garlic paste
• 2 green chillies, chopped
• 2 tbsp cooking oil
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• Salt to taste
• 1 cup water
• 2 tbsp chopped fresh coriander

Method

1. Prepare the soya: Boil the soya chunks in salted water for 5–7 minutes. Drain, rinse with fresh water and squeeze out the excess water.
2. Make the base: Heat oil in a pan and add cumin seeds. Once they splutter, add onions and sauté until golden.
3. Add ginger-garlic paste and green chillies. Cook for a minute.
4. Add tomatoes, turmeric, chilli powder, coriander powder and cumin powder. Cook until the tomatoes soften and the oil begins to separate.
5. Add the prepared soya chunks and mix well so they absorb the masala.
6. Add about a cup of water, cover and simmer for 8–10 minutes.
7. Add garam masala and fresh coriander. Mix well and switch off the flame.

Serve hot with: Roti, paratha, naan or steamed rice.

💡 Bilkul Tip: Squeezing the boiled soya chunks well before adding them to the gravy helps them absorb the masala much better.

CRISPY SOYA CHUNK FRY

Crunchy, Spicy & Perfect for Tea Time

Prep Time: 15 minutes
Cooking Time: 15 minutes
Serves: 3–4

Ingredients

• 1 cup soya chunks
• 3 tbsp gram flour (besan)
• 2 tbsp rice flour
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp garam masala
• ½ tsp chaat masala
• 1 tbsp lemon juice
• Salt to taste
• 2–3 tbsp water, as required
• Oil for shallow-frying or deep-frying
• Fresh coriander, for garnish

Method

1. Boil the soya chunks in salted water for 5–7 minutes. Drain, rinse and squeeze them thoroughly.
2. In a bowl, combine besan, rice flour, ginger-garlic paste, turmeric, chilli powder, garam masala, chaat masala, lemon juice and salt.
3. Add the soya chunks and mix until each piece is evenly coated. Sprinkle a little water only if needed.
4. Heat oil in a pan. Fry the coated soya chunks in batches until golden and crisp.
5. Remove onto kitchen paper to drain excess oil.
6. Sprinkle a little extra chaat masala and garnish with coriander.

Serve hot with: Mint chutney, tomato ketchup or your favourite dip.

💡 Bilkul Tip: Let the coated soya chunks rest for 5–10 minutes before frying. The coating sticks better and becomes crispier.

🌿 WEEKEND PLATTER NOTE

One ingredient. Two completely different dishes.
The masala version makes a satisfying main course, while the crispy fry turns humble soya chunks into a delicious snack. You can send your original recipes at editorbilkul@gmail.com

Know your ingredients. Cook them Bilkul Simply!

We seek Sponsors for this column. Please connect with us at infobilkul@gmail.com