Soya Chunk Muffin Baskets- Easy Indian Street Food Recipe

Last Updated on 4 months by Neha Deshmukh

Soya Chunk Muffin Baskets – Easy Indian Street Food Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfying and a little bit different. I stumbled upon this recipe for Soya Chunk Muffin Baskets a while back, and it’s become a total hit in my house. It’s the perfect blend of savory, crispy, and comforting – seriously, they disappear in minutes! Plus, it’s a fantastic way to sneak in some extra protein. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average muffins! They’re flaky, golden little baskets filled with a warmly spiced soya mince mixture. Think of them as mini samosas, but way easier to make. They’re perfect for a quick evening snack with a cup of chai, a fun appetizer for guests, or even a unique addition to a festive spread. Honestly, they’re just so good, and surprisingly simple to whip up.

Ingredients

Here’s what you’ll need to make these delightful Soya Chunk Muffin Baskets:

• 150 gm all-purpose flour
• 50 ml melted butter
• 1/8 tsp salt
• 1 cup soya chunks
• 1 tbsp oil
• 1 large onion, minced
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 1/4 cup frozen peas, thawed
• 1/4 tsp turmeric powder
• 1/4 tsp chilli powder
• 1/2 tbsp coriander powder
• 1/4 tsp garam masala

Ingredient Notes

Let’s talk ingredients for a sec!

• Soya Chunks: These are a fantastic source of plant-based protein, making this a really satisfying snack. You can find them at most Indian grocery stores, or even online.
• Garam Masala: This spice blend is the heart of Indian cooking! Every family has their own version, so feel free to use your favorite. Regional variations can include more cardamom, cloves, or cinnamon.
• Flour Power: I’ve used all-purpose flour here for that classic flaky texture. But, if you’re looking for a slightly healthier option, you can substitute up to half of the all-purpose flour with whole wheat flour. It will give a slightly denser, nuttier basket.
• Spice Level: Don’t be shy with the chilli powder if you like things spicy!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the dough. In a bowl, mix together the all-purpose flour, melted butter, and salt.
2. Gradually add ice-cold water (about 3-4 tablespoons) – a little at a time – until a non-sticky dough forms. Don’t overwork it!
3. Wrap the dough tightly in cling film and pop it in the fridge for at least an hour. This helps relax the gluten and makes the pastry easier to roll.
4. While the dough chills, let’s prepare the filling. Soak the soya chunks in hot water for 10-15 minutes to soften them up.
5. Drain the soya chunks really well, press out any excess water, and then grind them into a mince-like consistency.
6. Heat the oil in a pan over medium heat. Sauté the minced onion until it’s soft and golden.
7. Add the ginger-garlic paste and cook for another minute until fragrant. You’ll know it’s ready when you can really smell that lovely aroma!
8. Now, add the thawed peas, turmeric powder, chilli powder, coriander powder, garam masala, salt, and pepper. Cook until the peas are tender, about 5-7 minutes.
9. Stir in the soya mince and cook for another 5 minutes on low heat, mixing well to combine all the flavors.
10. Take the filling off the heat and let it cool completely. This is important, or it will melt the butter in the pastry!
11. Preheat your oven to 200°C (392°F). Grease a 6-hole muffin pan really well.
12. Roll out the chilled dough into small, chapati-sized circles.
13. Gently press each dough circle into the muffin holes, forming little baskets.
14. Fill each basket with the cooled soya mixture and pinch the edges to seal them.
15. Bake for 20-22 minutes, or until the baskets are golden brown and the pastry is flaky.
16. Let them cool in the pan for about 5 minutes before carefully removing them. Serve warm with a steaming cup of chai!

Expert Tips

• Don’t skip the chilling time for the dough! It really makes a difference in the texture.
• Make sure the filling is completely cool before filling the baskets.
• For extra crispy baskets, brush the pastry with a little milk before baking.

Variations

• Vegan Adaptation: Use vegan butter for the pastry and double-check that your garam masala doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a good quality gluten-free flour blend. You might need to adjust the amount of water slightly.
• Spice Level: My family loves a bit of a kick, but you can easily adjust the amount of chilli powder to suit your taste.
• Festival Adaptation: These are amazing as a savory snack for Diwali or Holi! My aunt always makes a huge batch for our family gatherings.

Serving Suggestions

These Soya Chunk Muffin Baskets are fantastic on their own, but they’re even better with a side of:

• Mint-coriander chutney
• Sweet tamarind chutney
• A dollop of plain yogurt

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore their crispiness.

FAQs

1. Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the fridge. Just bring it to room temperature for about 15-20 minutes before rolling it out.

2. What is the best way to ensure the muffin baskets are crispy?

Make sure your oven is properly preheated, and don’t overcrowd the muffin pan. Brushing with milk before baking also helps!

3. Can I use other vegetables in the filling, like potatoes or carrots?

Definitely! Feel free to experiment with other veggies. Boiled and mashed potatoes or grated carrots would be delicious additions.

4. What is garam masala, and where can I find it?

Garam masala is a warm, fragrant spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.

5. How can I adjust the spice level of this recipe?

Simply adjust the amount of chilli powder to your liking. Start with a smaller amount and add more to taste.

6. Can these be air fried instead of baked?

Yes! Air fry at 180°C (356°F) for about 12-15 minutes, or until golden brown and crispy.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!