Crispy Soya Chunk Recipe – Spicy Indian Street Food Snack

Last Updated on 6 months ago by Neha Deshmukh

Crispy Soya Chunk Recipe – Spicy Indian Street Food Snack

Hey everyone! If you’re craving a quick, satisfying, and seriously flavourful snack, you have to try these crispy soya chunks. I first made these on a rainy afternoon when I was looking for something crunchy and spicy, and they’ve been a hit ever since! They’re super easy to make, and honestly, they disappear within minutes in my house. Think of them as the Indian cousin of popcorn chicken – totally addictive!

Why You’ll Love This Recipe

These aren’t just any soya chunks. We’re talking about a burst of Indian spices, a perfectly crispy coating, and a snack that’s ready in under 30 minutes. They’re fantastic for an evening tea time treat, a party appetizer, or even a quick lunch. Plus, they’re a great way to get a good dose of protein!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious soya chunks:

• 1 ½ cups Soya Chunks (about 150g)
• ⅛ cup Gram Flour (Besan) (about 15g)
• ⅙ tsp Pepper Powder (about 0.8g)
• ⅓ tsp Chilli Powder (about 1.5g)
• To taste Chat Masala Powder (about 1 tsp)
• ½ Lemon (squeezed)
• 1 ½ tbsp Oil (about 24ml)
• As needed Salt
• ⅛ cup Gram Flour (Besan) (for the coating – about 15g)
• ⅓ tsp Ginger-garlic Paste (about 5g)
• ⅙ tsp Chilli Powder (for the coating – about 0.8g)
• To taste Chat Masala (for the coating – about ½ tsp)
• As needed Water (for the coating)

Ingredient Notes

Let’s talk ingredients for a sec!

• Soya Chunks: These are a fantastic source of plant-based protein and readily absorb flavours. They’re a staple in Indian vegetarian cooking.
• Chat Masala: Oh, chat masala! This spice blend is everything. It’s tangy, savoury, and adds that classic Indian street food flavour. Don’t skip it!
• Gram Flour (Besan): We’re using gram flour for the coating because it gives a lovely, crispy texture. It’s naturally gluten-free too, which is a bonus.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the soya chunks in hot water for about 5-7 minutes. This rehydrates them and makes them nice and soft. Then, give them a good rinse and squeeze out any excess water. You want them to be fairly dry.
2. Heat the oil in a pan over medium heat. Add the rehydrated soya chunks and fry them until they’re lightly browned. This step adds a base flavour and helps them get extra crispy later.
3. Now for the flavour bomb! Sprinkle the fried soya chunks with salt, pepper powder, chilli powder, chat masala, and a squeeze of lemon juice. Stir-fry for another minute or two to make sure everything is well combined. Set these aside.
4. In a bowl, mix together the gram flour, ginger-garlic paste, salt, chilli powder, and chat masala. Gradually add water, a little at a time, until you get a thick coating mixture. It shouldn’t be too runny!
5. Coat each fried soya chunk evenly with the gram flour mixture. Make sure they’re fully covered – this is key for that crispy texture.
6. Heat more oil in a pan (or use the same oil, if it’s clean). Deep fry the coated soya chunks until they’re golden brown and super crispy.
7. Drain the fried soya chunks on paper towels to remove any excess oil. Serve immediately with your favourite dipping sauce!

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy soya chunks. Fry in batches if needed.
• Make sure the oil is hot enough before adding the soya chunks. A good test is to drop a tiny piece of batter into the oil – it should sizzle immediately.
• For extra flavour, you can marinate the soya chunks in the spice mixture for 30 minutes before coating them.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: My family loves it spicy, but you can easily adjust the amount of chilli powder to suit your taste. For a milder version, use just a pinch. For extra spice, add a dash of cayenne pepper!
• Air Fryer Option: Want to skip the deep frying? You can air fry these! Preheat your air fryer to 180°C (350°F) and air fry the coated soya chunks for 10-12 minutes, flipping halfway through.
• Gluten-Free Coating Alternatives: If you need a gluten-free option, you can use rice flour or cornstarch instead of gram flour.

Serving Suggestions

These crispy soya chunks are amazing on their own, but they’re even better with a dipping sauce! I love serving them with:

• Tomato sauce sprinkled with oregano
• Mint-coriander chutney
• Sweet chilli sauce
• Vegan mayo

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them in the oven or air fryer to restore some of the crunch.

FAQs

Q: What is the best way to remove excess water from soya chunks?

A: Squeezing them gently with your hands is the easiest way! You can also wrap them in a clean kitchen towel and press out the water.

Q: Can I use a different type of flour for coating?

A: Absolutely! Rice flour or cornstarch are great gluten-free alternatives. You can also experiment with other flours like wheat flour, but the texture might be slightly different.

Q: How can I make these soya chunks extra crispy?

A: Double frying helps! Fry them once until lightly browned, then fry them again for a shorter time until golden and crispy. Also, make sure the oil is hot enough and don’t overcrowd the pan.

Q: What dipping sauces pair well with these crispy soya chunks?

A: So many! Tomato sauce, mint-coriander chutney, sweet chilli sauce, and vegan mayo are all fantastic options.

Q: Can I prepare the soya chunk mixture ahead of time?

A: Yes, you can! You can soak and fry the soya chunks and marinate them in the spices ahead of time. Store them in the fridge and coat and fry them just before serving.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!