Recipe card
Crispy soya 65
Soya 65 is a crispy, deep-fried vegetarian and vegan recipe inspired by the popular Chicken 65. It is also known as soya pakora (pakoda), soya nuggets, meal maker 65, or soay vadi 65. You can serve it as a tea-time evening snack, appetizer, starter for your dinner or cocktail mocktail party, or even as a side dish for your lunch. You can also make this appetizer with paneer, mushroom, baby corn, cauliflower, etc. Also, check our simple and easy soya manchurian recipe.
Ingredients
Soya chunks: or mealmaker. Use medium or large-sized chunks to make this recipe. Rice flour and corn flour are used for the coating, which gives a crispy texture. Curry leaves: Add a nice aroma to the crispy nuggets. Spices: turmeric, red chile powder, garam masala, and salt. Check out the recipe card for the full list of the ingredients.
Making of soya 65
In a pot, bring water to boil. Add soya and cook until soft or frothy. (Alternatively, you can soak the soya chunks in hot water for 30 minutes.) Drain the water and squeeze excess water from the soya. Add these soya chunks to a mixing bowl. Add turmeric powder, ginger garlic paste, chile powder, garam masala, salt, and curry leaves and mix well. Now, add flour, cornstarch, and water little by little and mix until all the soya chunks are coated with flour and spices. Taste, check, and adjust the seasoning. If the mixture looks dry, then add more flour and water and toss.
How to fry crispy soya chunks?
Heat oil in a pan for frying on medium flame. Once hot, drop the soya chunks based on the size of the pan. Do not overcrowd. After a minute, flip and cook on all sides until crisp and golden brown. Transfer it to a paper towel. Repeat the process in batches. Now drop a few dried curry leaves in hot oil until crisp. Add these to the fried soya 65. Serve it immediately as a tea-time snack, appetizer, or side for any meal.
Tips
Instead of rice flour, you can substitute rice flour with more corn starch or all-purpose flour, chickpea flour or wheat flour. Add water little by little sp that the flour and spices stick to chunks. Do not add too much water. Your soya chunks will taste bland. Adjust all spices to taste. You can add ½ teaspoon each of roasted cumin and coriander powder if needed. If the oil is not hot enough, soya chunks will become hard. Always fry on a medium flame for a crispy texture.
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