Soya chunks, also called as meal maker, are one of the easiest vegetarian proteins you can cook at home. They come in small and big sizes, and once cooked they turn soft, spongy and perfect for adding into gravies, rice or even rolls. It saves time when I want to make a quick curry or pulao.
Cooking soya chunks is actually very simple and takes only few minutes. All you need is to boil them in water, rinse well and then squeeze out the extra water. After that they are ready to use in any recipe. Because of the texture, many people even use it as a vegetarian replacement for meat.
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About Soya Chunks
Soya chunks are made from defatted soy flour and are known for being high in protein. They are widely available in Indian stores and used in many homes to make gravies, pulao, cutlets and even starters. When cooked, they swell up and absorb flavors very well, making them quite versatile in kitchen.
The texture of cooked soya chunks is chewy and spongy. On its own it doesn't have much taste, but it picks up spices and masala from the dish you add it to. That's why soya chunks can be added into both dry and gravy dishes easily.
There are two common varieties - big chunks and small mini chunks. Big chunks are usually cut and added in gravies, while the small ones are perfect for pulao, fried rice or kurma. You can even pulse the cooked chunks in mixie to make soya kheema and use like minced meat substitute.
I usually cook soya chunks in bulk, squeeze out water and keep it ready for cooking. My kids like it in kurma and sometimes I even sneak it in cutlets for evening snack.
How to cook Soya Chunks Video
Soya Chunks Ingredients
- Soya chunks (big or small) - I have used both varieties at different times. Big chunks work well in gravies, while small chunks are nice for rice dishes and rolls. You can choose whichever you get.
- Water - Boiling soya chunks in plenty of water makes them grow in size and turn them soft.
- Milk - I add little milk to boiling water. It helps in removing the raw after-smell from soya chunks.
Why This Recipe Works
- This method is very simple and quick, takes less than 10 minutes.
- The soya chunks become soft and spongy but still hold shape.
- Rinsing in cold water removes the strong raw smell of soya.
- You can use cooked chunks in many recipes like pulao, kurma or cutlet.
- It is a healthy vegetarian protein choice, light and filling too.
Similar Recipes
Method 1: How to cook soya chunks
1.Boil water until it bubbles up rigourously then add salt to it.
2.Add milk to it.
3.Add soya chunks to it. I added bigger variety here.
4.Cook covered for 2-3 mins.
5.Open and check its cooked soft.
6.It grows in size and turns soft. Switch off.
7.Drain soya chunks and rinse with cold water at least twice. Cool down a bit.
8.Let it cool down then squeeze to remove excess water.
9.Cooked soya chunks or meal maker ready. You can cut into half and use it for dishes as its the bigger variety.
Method 2: How to cook mealmaker
1.Boil water until it bubbles up rigourously then add salt to it.
2.Add soya chunks to it. I added smaller variety here.
3.Cook for 2 minutes.
4.Switch off and set aside for 10 minutes. Keep it covered.
5.Now open soya chunks is cooked.
6.Drain soya chunks and rinse with cold water atleast twice.
7.Let it cool down then squeeze to remove excess water.
8.Soya chunks is ready to cook.
Expert Tips
- Rinse well - I always rinse cooked soya chunks in cold water at least 2 to 3 times, it removes the smell completely.
- Squeeze fully - After rinsing, squeeze out water fully using your hands, else the chunks will taste bland in gravy.
- Cut big chunks - If you are using big size soya, chop them into half before adding into recipe, it mixes better with masala.
- Make soya kheema - Sometimes I pulse the cooked chunks in mixie for 2 seconds, it becomes like minced meat. Good for kheema curry or cutlets.
- Cook only few mins - Do not overcook in boiling water, 4-5 minutes is enough, else they turn rubbery.
Serving and Storage
Cooked soya chunks can be added diarectly into gravies, rice dishes or rolls. They go well with kurma, pulao, fried rice or even stuffed inside paratha. You can keep boiled soya chunks in fridge for one day after squeezing water. Just rinse once and use in recipe.
FAQS
1.Can I skip adding milk?
Yes you can skip, but milk helps reduce raw smell, so I prefer adding little.
2.Can I cook without salt?
Yes but adding salt gives flavor inside the chunks itself.
3.How long to boil soya chunks?
Only 4-5 minutes in hot water, more than that will make them chewy.
4.Can I store cooked soya chunks?
Yes you can refrigerate for one day. Make sure to squeeze fully before storing.
5.Can I grind cooked soya?
Yes, you can pulse it to make soya kheema and use as stuffing or in curries.
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📖 Recipe Card
How to cook Soya Chunks | How to cook Meal Maker
Ingredients
Method 1:
- 1 cup big soya chunks
- 3 cups water
- 1 tablespoon milk
- salt to taste
Method 2:
- 1 cup small soya chunks
- 3 cups water
- salt to taste
Instructions
- Boil water + milk in a pan till it bubbles up rigorously.
- Add soya chunks, cook for 2mins.
- Switch off and add the soya chunks and let it aside for few mins for it to grow in size.
- Rinse it in cold water for at least 2-3 times, strain and squeeze excess water.
- Soya Chunks is ready to cook.
Video
Notes
- Rinse well - I always rinse cooked soya chunks in cold water at least 2 to 3 times, it removes the smell completely.
- Squeeze fully - After rinsing, squeeze out water fully using your hands, else the chunks will taste bland in gravy.
- Cut big chunks - If you are using big size soya, chop them into half before adding into recipe, it mixes better with masala.
- Make soya kheema - Sometimes I pulse the cooked chunks in mixie for 2 seconds, it becomes like minced meat. Good for kheema curry or cutlets.
- Cook only few mins - Do not overcook in boiling water, 4-5 minutes is enough, else they turn rubbery.
Smart Sync
Hi, is it mandatory to add milk or its optional
SHARMILEE J
No you can skip it too
Akshaya Venkat
Hi..! I tasted biryani in my college canteen, whr they've added many chunks.. To my surprise, the chunks weren't bland as i expected. Instead the chunks had imbibed the masala flavour. I couldn't reproduce d same taste. Do have any suggestion?
Atharv
The soya chunks can be marinated just as you marinate chicken for biryani ..it will give the same results..or you can Sautee the soya chunks in some masala before adding UT to the rice