Soya Chunks Fry Recipe | Meal Maker Fry Recipe
Soya Chunks Fry, also called Meal Maker Fry, is a South Indian-style dish made by cooking soya chunks with onions, tomatoes, ground coconut, and a few whole spices. It's a versatile and protein-rich dish that’s easy to make and works well as a side for many dishes.
Servings2
Ingredients
- 1/2 cup soya chunks
- 1 medium big onion finely chopped
- 1 medium tomato roughly chopped
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon garam masala powder
- water as needed
- salt to taste
To Grind :
- 3 tablespoon coconut
- 3 cloves garlic
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon whole pepper
- 1 green chilli optional
To Temper:
- 3 tablespoon oil
- 1/2 teaspoon fennel seeds powder
- a sprig curry leaves
Instructions
- Boil water in a pan till it bubbles up rigorously.
- Switch off and add the soya chunks and let it aside for few mins for it to grow in size.
- Then rinse soya chunks in cold water at least twice to get rid of the raw smell. Drain water and Set aside.
- Grind the ingredients listed under ‘to grind’ to a coarse mixture without adding water, Keep aside.
- In a pan heat oil – add items listed under ‘to temper’ then add ginger garlic paste, onion, tomato and saute till tomatoes turn mushy and raw smell leaves.
- Then add the coconut mixture along with red chilli powder and garam masala powder and required salt.
- Saute for 2mins then add soya chunks and sprinkle little water for the gravy to blend well with the soya.
- Keep frying till it becomes dry and is reddish golden in color.
- Add oil if it sticks to the bottom of the pan.
- Serve hot or warm.
Notes
- Soak soya chunks in hot water until soft, then rinse 2–3 times in cold water to remove the raw smell.
- You can add a teaspoon of milk while boiling to reduce the strong soya smell.
- Grind the coconut mixture coarsely without water for a dry masala.
- Use freshly grated coconut for the best flavor and taste.
- Cook this on a low flame after adding soya chunks, it allows the flavor to absorb and get a dry, roasted finish.
- You can cut the large soya chunks into halves for better masala coating.
- You can add slit green chili if you want it spicier.
- Use plenty of curry leaves and freshly ground pepper for that authentic South Indian flavor.
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