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Soya Chilli is a healthier twist on the classic Chilli Paneer or Chilli Chicken, where soya chunks are used as the main ingredient. Soya chunks (also called meal maker or nutri-nuggets) are rich in plant-based protein and absorb flavors beautifully.
In this recipe, soya chunks are first boiled, then coated in a light cornflour batter and shallow- or deep-fried until crisp. They are then tossed in a wok with garlic, onions, capsicum, green chilies, and a sauce mix of soy sauce, vinegar, chili sauce, and tomato ketchup. This gives the dish the characteristic sweet-spicy-tangy Indo-Chinese taste.
It works as a great evening snack, party appetizer, or side dish with veg fried rice, hakka noodles, or even plain steamed rice. Since it’s high in protein and fiber, it’s also a guilt-free alternative to deep-fried starters.
Boil Soya Chunks:
Boil water with ½ tsp salt. Add soya chunks and cook for 5 minutes until soft. Drain, rinse in cold water, and squeeze out excess water.
Coat & Fry:
Mix cornflour, all-purpose flour, salt, pepper, and little water to make a thick batter. Coat the soya chunks in it. Shallow- or deep-fry until golden and crisp. Keep aside.
Prepare Sauce Base:
Heat 1½ tbsp oil in a wok. Add chopped garlic and green chilies. Sauté until fragrant.
Add Vegetables:
Add cubed onion and capsicum. Stir-fry on high heat for 2–3 minutes (they should stay crunchy).
Add Sauces:
Stir in soy sauce, tomato ketchup, red chili sauce, and vinegar. Mix well.
Combine:
Add fried soya chunks and toss well to coat them with the sauce. If you prefer more gravy, add cornflour slurry and cook for another minute.
Garnish & Serve:
Turn off the heat. Garnish with spring onion greens. Serve hot.
Always squeeze soya chunks well after boiling, otherwise they may release water while frying.
Fry on medium heat to avoid burning the coating.
For a healthier option, you can air-fry or pan-fry soya chunks instead of deep-frying.
Adjust sauces as per taste—add more chili sauce for spicy or more ketchup for a sweet balance.
To make it gluten-free, replace maida with rice flour.
It’s best eaten fresh. If making ahead, fry soya chunks and store separately. Toss in sauce just before serving.
Yes, soya chunks are high in protein and fibre. Opt for shallow-frying or air-frying for a healthier version.
Yes, increase the cornflour slurry (1 tbsp cornflour + ½ cup water) and cook for 2–3 minutes until saucy.
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