Saturday, 15 October 2011



1)    Soy chunks – 200 gm.
2)    Hot red chili powder – 2 teaspoons
3)    Kashmiri chili powder – 1 teaspoon
4)    Turmeric powder – ½ teaspoon
5)    Garlic – 4 cloves
6)    Tender curry leaves – 2 sprigs
7)    Corn flour – 1 tablespoon
8)    Salt – 1 teaspoon
9)    Any cooking oil of your choice to deep fry

To Make
Boil some water (roughly 3 to 4 times the volume of the soy chunks) in a vessel. Add the soy chunks. Cook for 4 minutes, stirring occasionally. Drain off the water. When cool, squeeze off the excess water from each fistful of soy chunks and transfer the chunks to a bowl. Peel the garlic cloves, squash and add. Sprinkle the salt, both the chili powders and the turmeric powder. If the curry leaves are not tender, you have to chop them nicely. Add the curry leaves and mix well with your hand (use a glove if you have sensitive skin). Tip in the corn flour and mix well again.
Heat up the cooking oil in a wok or pan and deep fry. Take out when crisp. Drain off the excess oil. The soy chunk fries will be crisp on the outside and chewy on the inside.
Eat and eat and eat!!!

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