Crispy Soya Chunk Recipe – Indian Style Fried Snacks

Last Updated on 4 months by Neha Deshmukh

Crispy Soya Chunk Recipe – Indian Style Fried Snacks

Hey everyone! If you’re looking for a quick, easy, and seriously satisfying snack, you have to try these crispy soya chunks. I first made these when I was craving something crunchy and flavorful, but didn’t want to spend hours in the kitchen. They’ve been a hit ever since! They’re perfect for an evening tea, a party appetizer, or just when you need a little something to munch on.

Why You’ll Love This Recipe

These Indian-style fried soya chunks are a total winner for a few reasons. They’re packed with protein, incredibly crispy, and bursting with aromatic Indian spices. Plus, they come together in under 30 minutes – perfect for busy weeknights or when unexpected guests arrive. Honestly, who doesn’t love a good, crunchy snack?

Ingredients

Here’s what you’ll need to make these delicious soya chunks:

• 2 cup soya chunks
• ½ tsp turmeric powder (haldi)
• 1 tsp chilli powder (lal mirch)
• 1 tsp coriander powder (dhaniya powder)
• ½ tsp cumin powder (jeera powder)
• ½ tsp garam masala
• ¾ tsp salt (or to taste)
• 2 tbsp chopped coriander (cilantro)
• 1 tsp ginger garlic paste
• ½ cup curd (yogurt)
• ¼ cup corn flour (makai ka atta)
• ¼ cup maida (all-purpose flour)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Soya Chunks: These are a fantastic source of plant-based protein and a great alternative to meat. You can find them easily in most Indian grocery stores.
• Spice Blends: Feel free to adjust the spice levels to your liking! Every family has their own secret blend, so don’t be afraid to experiment. Some people like to add a pinch of amchur (dry mango powder) for a tangy kick.
• The Magic of Curd: The curd (yogurt) is key here. It tenderizes the soya chunks and helps the spices cling to them beautifully. It also adds a lovely tanginess to the final product. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring some water to a boil with a pinch of salt. Add the soya chunks and let them simmer for about 5 minutes. This rehydrates them and gets rid of any raw taste.
2. Drain the soya chunks really well, and gently squeeze out any excess water. You want them to be as dry as possible so the batter sticks.
3. In a large bowl, combine the boiled soya chunks with all the spices – turmeric, chilli powder, coriander powder, cumin powder, garam masala, and salt. Add the chopped coriander and ginger-garlic paste too. Mix everything up really well, making sure every chunk is coated.
4. Now, add the curd, corn flour, and maida to the bowl. This is where things get a little messy (but fun!). Mix everything together until the soya chunks are evenly coated with the batter.
5. Heat up some oil in a deep frying pan or wok over medium heat. Carefully drop the coated soya chunks into the hot oil, a few at a time.
6. Fry them until they’re golden brown and super crispy – about 3-4 minutes per batch.
7. Remove the fried soya chunks with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

And that’s it! You’ve got yourself a batch of incredibly delicious, crispy soya chunks.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy soya chunks.
• 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 crispy soya chunks, you can double fry them. Fry them once at a lower temperature, then again at a higher temperature for a shorter time.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the curd for plant-based yogurt – cashew or soy yogurt work great!
• Gluten-Free Adaptation: Replace the maida with besan (gram flour) or rice flour.
• Spice Level Adjustments: My family loves a good kick, but if you prefer milder flavors, reduce the amount of chilli powder.
• Snack/Appetizer vs. Side Dish Adaptation: Serve with a side of dal and rice for a complete meal, or enjoy them as a standalone snack with a cup of chai.

Serving Suggestions

These soya chunks are amazing on their own, but they’re even better with a dipping sauce! I highly recommend serving them with a vibrant green chutney (mint-coriander chutney) or a sweet tamarind chutney. A squeeze of lemon juice also adds a lovely freshness.

Storage Instructions

Leftover soya chunks can be stored in an airtight container at room temperature for up to 2 days. They might lose a little of their crispiness, but they’ll still be delicious! You can also reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What are soya chunks and are they healthy? Soya chunks are made from defatted soybean flour and are a great source of protein, fiber, and iron. They’re a healthy and affordable alternative to meat.
• Can I bake these instead of frying? Yes, you can! Preheat your oven to 200°C (390°F) and bake the coated soya chunks on a baking sheet lined with parchment paper for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried ones, but still tasty.
• How do I get the soya chunks extra crispy? Double frying is the trick! Also, make sure they’re thoroughly drained and dry before coating them in the batter.
• What is the best chutney to serve with these? Green chutney is a classic pairing, but sweet tamarind chutney or even a simple yogurt dip work beautifully.
• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out a bit before using.

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