Soya Bean Recipe- Savory & Sweet Indian Snacks for Navaratri

Last Updated on 4 months by Neha Deshmukh

Soya Bean Recipe – Savory & Sweet Indian Snacks for Navaratri

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly versatile soya bean snack. It’s something my nani (grandmother) used to make, and I’ve tweaked it over the years to create both a savory and a sweet version. It’s perfect for a quick bite, a protein boost, or even as prasadam during Navaratri. Trust me, you’ll love how easy and satisfying this is!

Why You’ll Love This Recipe

This soya bean recipe is a winner for so many reasons. It’s packed with plant-based protein, super adaptable to your taste, and comes together in under 30 minutes. Plus, it’s a fantastic way to use dried soya beans – a pantry staple that’s both affordable and nutritious. Whether you’re craving something spicy and savory or a little sweet treat, this recipe has you covered.

Ingredients

Here’s what you’ll need to whip up both versions of this delicious snack:

• ¼ cup dried soya bean
• 2 tablespoons grated coconut
• ¼ teaspoon roasted jeera powder (cumin powder)
• Salt to taste
• 2 teaspoons oil
• ½ teaspoon mustard seeds
• 1 nos red chili halved
• A tiny pinch of hing (asafoetida)
• 1 teaspoon thin tamarind pulp
• 3 teaspoons jaggery syrup
• ¼ teaspoon jeera (cumin seeds)

Ingredient Notes

Let’s talk ingredients! Dried soya beans are the star here – they’re a fantastic source of protein, especially if you’re looking for vegetarian options. You can find them at most Indian grocery stores.

Now, about the tempering. The spices used can vary a bit depending on the region. Some people add a pinch of urad dal (split black lentils) for extra flavor. Feel free to experiment!

And finally, jaggery. I prefer using jaggery syrup for the sweet version because it gives a lovely, caramel-like flavor. You can use sugar if you prefer, but jaggery adds a beautiful depth.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, soak the dried soya beans overnight – at least 5 hours, or even better, overnight. This is crucial for getting them nice and tender.
2. Once soaked, drain the beans and pressure cook them with enough water to cover. Cook for about 3 whistles, until they’re tender but not mushy. You want them to hold their shape.
3. Drain the cooked beans and divide them into two portions – one for the savory version and one for the sweet.
4. For the Savory Version: Heat oil in a pan. Add mustard seeds and let them splutter. Then, add the red chili, hing, and curry leaves (if using).
5. Add the cooked soya beans and salt. Toss everything together well.
6. Finally, sprinkle in the grated coconut and jeera powder. Give it a final toss and cook for a minute or two.
7. For the Sweet Version: Heat oil in a separate pan. Add jeera and let it sizzle.
8. Add the cooked soya beans, tamarind pulp, jaggery syrup, and a pinch of salt.
9. Cook, stirring occasionally, until the moisture evaporates and the mixture thickens.
10. Mix in the grated coconut and serve!

Expert Tips

• Don’t overcook the soya beans! Mushy beans won’t give you the best texture.
• Adjust the amount of chili and salt to your liking.
• Roasting the jeera powder before adding it enhances its flavor.
• A good quality hing makes a big difference.

Variations

Want to customize this recipe? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a spicier kick, add more red chilies or a pinch of cayenne pepper. If you prefer mild, skip the chili altogether.
• Navaratri Fasting Adaptation: Ensure all ingredients are permissible during your Navaratri fast. Some people avoid onion and garlic during the fast, so this recipe fits perfectly.
• Sweetness Level Adjustment: If you like things less sweet, reduce the amount of jaggery syrup. You can always add a little more if needed. My friend, Priya, likes to add a touch of cardamom to her sweet version – it’s delicious!

Serving Suggestions

Serve this soya bean snack warm. It’s fantastic on its own as a protein-rich snack. It’s also a lovely side dish with dal and rice, or as prasadam during Navaratri.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What are the health benefits of soya beans?

Soya beans are a fantastic source of plant-based protein, fiber, and essential nutrients. They’re great for heart health and can help manage cholesterol levels.

Can I use pre-soaked soya beans from the store?

Yes, you can! Just reduce the cooking time accordingly.

What is hing and where can I find it?

Hing, or asafoetida, is a pungent spice used in Indian cooking. It adds a unique savory flavor. You can find it at most Indian grocery stores, usually in powder form.

Can I adjust the jaggery quantity for a less sweet version?

Absolutely! Start with less jaggery and add more to taste.

How can I make this recipe ahead of time?

You can soak and cook the soya beans a day in advance. Store them in the refrigerator and then proceed with the recipe when you’re ready to serve.