SOY NUGGETS
A MEATY, SAVORY, SPICY, PURE VEG SNACK
Ingredients:
1) Soy chunks
– 200 gm.
2) Ginger – 1
inch piece
3) Medium hot
green chilies – 3 Nos.
4) Cumin seeds
– ½ teaspoon
5) Garlic – one
pod
6) Turmeric
powder – ½ teaspoon
7) Corn flour
– 1 tablespoon
8) Garam
masala powder – ½ teaspoon
9) Salt – 1
level teaspoon
10)
Any cooking oil to deep fry the nuggets.
To Cook:
Peel and chop the ginger. Separate and peel the garlic
cloves.
Set a 3 litre vessel containing 2 litres of water on the
stove. As soon as the water comes to a boil, chuck in the soy chunks. Continue
boiling for 7 minutes holding down the chunks with a perforated ladle or
strainer. Drain and pour in enough cold water to submerge the chunks. Keep for
30 seconds for the water to absorb to absorb the excess heat and drain again.
Now take a handful of soy chunks and squeeze off the excess
water. Repeat till all the chunks are squeezed dry. Put the soy chunks and all
the other ingredients into a food processor and grind for a minute to get a
thick mince.
Set a wok or pan on the stove. Pour in the cooking oil. As
soon as the oil is hot and is just about to smoke, make a small bite sized ball
of the mince, flatten it a bit between your palms and release into the hot oil.
Put in some more without overcrowding. Stir occasionally so that all the sides
are fried uniformly. The nuggets will turn a beautiful golden brown. It is time
to lift them out and to drain off the excess oil.
Serve hot. You will of course love these beautiful soy nuggets which are so crispy on the
outside and surprisingly soft on the inside.
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