Soya chunks are affordable, protein-rich and wonderfully versatile. With the right seasoning, they can turn into everything from a comforting curry to a crispy snack. This weekend, try these two easy recipes.
- Bilkul Online | Sunday Special
- By Sharda Shivam
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
- 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.
- Make the base: Heat oil in a pan and add cumin seeds. Once they splutter, add onions and sauté until golden.
- Add ginger-garlic paste and green chillies. Cook for a minute.
- Add tomatoes, turmeric, chilli powder, coriander powder and cumin powder. Cook until the tomatoes soften and the oil begins to separate.
- Add the prepared soya chunks and mix well so they absorb the masala.
- Add about a cup of water, cover and simmer for 8–10 minutes.
- 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
- Boil the soya chunks in salted water for 5–7 minutes. Drain, rinse and squeeze them thoroughly.
- In a bowl, combine besan, rice flour, ginger-garlic paste, turmeric, chilli powder, garam masala, chaat masala, lemon juice and salt.
- Add the soya chunks and mix until each piece is evenly coated. Sprinkle a little water only if needed.
- Heat oil in a pan. Fry the coated soya chunks in batches until golden and crisp.
- Remove onto kitchen paper to drain excess oil.
- 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!
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