Spicy soya chunks curry (soya badi masala)

Ingredients

• 1 cup soya chunks (soya badi, soya wadi)
• 2 onions
• 2 tomatoes (pureed)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp garam masala
• 1 tsp red chilli powder
• ½ tsp turmeric
• ½ cup yogurt
• 2 tbsp oil
• Salt to taste

Instructions 

1. Soak dried soya chunks in hot water for 10 minutes, and squeeze out excess water.
2. Heat oil in a pan, and sauté onions until golden brown.
3. Add ginger-garlic paste and cook until fragrant.
4. Pour in tomato puree, add spices, and cook until oil separates.
5. Add soya chunks and protein and mix well. Pour in 1 cup of water and let simmer for 10 minutes.
6. Stir in yoghurt; cook for another 5 minutes.
7. Garnish with coriander and serve hot with rice or roti.
8. Pro tip: You can fry the soya chunks for extra crispiness before sautéing the onions & keep it aside. 

Soya granules pulao (veggie chunks rice)

Ingredients

• 1 cup soya granules (veggie chunks, soya nuggets)
• 1 cup basmati rice
• 1 onion (sliced)
• 1/2 cup mixed vegetables (peas, carrots, beans)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 bay leaf
• 2 cups water
• Salt to taste

Instructions

1. Soak soya granules in hot water and squeeze out excess water.
2. Heat oil in a pan, add cumin seeds and bay leaf.
3. Add the onions; sauté until golden. Add vegetables and soya pieces.
4. Stir in rice and spices and mix well.
5. Pour in water, cover, and cook until rice is fluffy.
6. Serve hot with raita.

Soya kebabs 

Ingredients 

• 1 cup soya chunks (or ½ cup soya granules)
• 1 boiled potato (medium-sized, mashed)
• ½ cup gram flour (besan) (or breadcrumbs)
• 1 small onion, finely chopped
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon ginger-garlic paste
• 1 finely chopped green chilli
• ½ tspn red chilli powder
• ½ tspn coriander powder
• ½ tspn cumin powder
• ½ tspn garam masala
• ½ tspn chaat masala
• Salt to taste
• 1 tbsp lemon juice
• 2 tbsp oil (for shallow frying)

Instructions

1. Boil 1 cup of water and add the soya chunks. Let them soak for 10 minutes until soft.
2. Drain the water and squeeze out excess moisture from the soya chunks.
3. Grind the soaked soya chunks in a blender to get a coarse paste
4. In a large mixing bowl, add soya chunks, mashed potatoes, onions, coriander leaves, green chillies, ginger-garlic paste, gram flour or breadcrumbs and all the spices and add lemon juice. Mix well to form a dough-like consistency.
5. Grease your palms with a little oil and take a small portion of the mixture.
6. Shape it into round patties or cylindrical kebabs (like seekh kebabs).
7. Place them on a plate and let them rest for 5 minutes.
8. Shallow fry these and enjoy with mint chutney or 
9. Pro tip: You can also bake these for 20-25 minutes (preheat to 180°C) or air fry them for a healthier option.  

Soya nuggets (soya balls)

Ingredients

• 1 cup soya nuggets
• ½ cup chickpea flour
• ½ tsp red chilli powder
• ½ tsp chaat masala
• ½ tsp turmeric powder
• Oil for frying
• Salt to taste

Instructions 

1. Boil soya and squeeze out the water 
2. Marinate the soya chunks with the mentioned spices and chickpea flour
3. Heat oil in a pan and fry the chunks until golden brown
4. Serve hot and enjoy with mint chutney

Soya-stuffed parathas 

Ingredients

For the dough

• 2 cups whole wheat flour
• ½ teaspoon salt
• 1 teaspoon oil or ghee
• Water as needed (for kneading)

For the soya stuffing

• 1 cup soya granules (or crushed soya chunks)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 green chilli, finely chopped (optional)
• ½ tspn cumin seeds
• ½ tspn turmeric powder
• ½ tspn red chilli powder
• ½ tspn garam masala
• ½ tspn coriander powder
• Salt to taste
• 1 tbsp chopped coriander leaves
• 1 tspn lemon juice
• 1 tspn oil

Instructions

• In a mixing bowl, combine whole wheat flour, salt, and oil. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 15 minutes.
• Boil 1 cup of water and soak the soya granules for 5 minutes. If using soya chunks, soak them and then blend them into a coarse paste. Drain the water and squeeze out excess moisture from the soya.
• Heat oil in a pan. Add cumin seeds and let them splutter.
• Add onions, ginger-garlic paste, and green chilli, and sauté until onions turn golden brown. Add tomatoes, and cook until soft.
• Mix in turmeric, red chilli powder, coriander powder, garam masala, and salt.
• Add the soya granules, stir well, and cook for 3-4 minutes until dry.
• Turn off the heat, add lemon juice and coriander leaves, mix, and let the mixture cool.
• Divide the rested dough into equal-sized balls. Roll out one ball into a small circle.
• Place 2 tablespoons of soya stuffing in the centre. Bring the edges together and seal tightly. Roll it out gently into a paratha without tearing.
• Heat a pan on medium flame. Place the paratha and cook for 30 seconds until bubbles form. 
• Flip and apply ghee or oil. Cook both sides until golden brown & crispy.
• Serve hot with pickle, yoghurt or mint chutney

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