Soya Nugget Recipe- Spicy Indian Bites with Coconut & Green Chilies

Last Updated on 2 months by Neha Deshmukh

Soya Nugget Recipe – Spicy Indian Bites with Coconut & Green Chilies

Hey everyone! If you’re looking for a delicious, protein-packed snack or side dish with a real Indian flavour punch, you have to try these soya nuggets. I first stumbled upon this recipe while looking for ways to sneak more protein into my family’s diet, and it’s been a hit ever since. They’re crispy, spicy, and incredibly moreish – perfect with a cup of chai!

Why You’ll Love This Recipe

These aren’t your average soya nuggets. We’re taking things up a notch with a vibrant, homemade masala paste bursting with coconut, ginger, garlic, and a hint of heat from green chilies. Whether you’re craving a quick evening snack, a flavourful side for your meals, or something to munch on during festivals, these spicy soya bites are guaranteed to satisfy. Plus, they’re surprisingly easy to make!

Ingredients

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

• 5 cloves garlic
• 1/2 inch piece ginger
• 3 green chillies
• 1 teaspoon fennel seeds
• 2 red chillies
• 2 tablespoon fried gram (pottu kadalai)
• 2 cloves
• 2 tablespoon fresh shredded coconut
• 2 cups meal maker / soya nuggets
• 1 teaspoon salt
• 1 cup finely chopped onions
• 2 sprigs curry leaves
• 3 sprigs mint leaves
• 3 sprigs coriander leaves
• 1 teaspoon garam masala
• 2 tablespoon poha / aval (flattened rice)
• 3 tablespoon besan (gram flour)
• 1 tablespoon rice flour
• Vegetable oil for frying

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Meal Maker / Soya Nuggets: These are a fantastic source of plant-based protein and readily available in India. You can find them in most supermarkets and grocery stores. They sometimes go by the name ‘soya chunks’ too.
• Fried Gram (Pottu Kadalai): This adds a lovely nutty texture and flavour. It’s a common ingredient in South Indian snacks. If you can’t find it, you can dry roast chana dal (split chickpeas) until lightly golden and use that instead, though the flavour will be slightly different.
• Regional Spice Variations: Feel free to adjust the spices to your liking! If you love a smoky flavour, add a pinch of smoked paprika. For a more South Indian touch, add a pinch of asafoetida (hing) to the masala paste. My aunt always adds a tiny bit of turmeric for colour and extra health benefits.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the masala. Grind the garlic, ginger, green chilies, fennel seeds, red chilies, fried gram, cloves, and coconut into a coarse paste. Don’t make it too smooth – a little texture is good! Set this aside.
2. Now, boil about 3-4 cups of water, add the soya nuggets and salt. Let them soak for about 15 minutes to soften. Then, drain them well and squeeze out any excess moisture. This is important so your nuggets aren’t soggy.
3. Next, grind the soaked soya nuggets into a coarse paste. Again, we don’t want it completely smooth.
4. In a large bowl, combine the finely chopped onions, curry leaves, mint leaves, coriander leaves, garam masala, the ground masala paste, soya paste, and poha. Give everything a good mix – get your hands in there if you need to!
5. If you’re planning to deep-fry, add the besan and rice flour to the mixture. Mix well to form a dough. The consistency should be firm enough to shape into balls.
6. Shape the mixture into bite-sized balls. About 1 inch in diameter is perfect.
7. For deep-frying: Heat vegetable oil in a deep pan over medium heat. Carefully drop in the soya nuggets and fry until they’re golden brown and crispy. Don’t stir them immediately after adding them to the oil – let them cook for a minute or two on one side before gently turning.
8. For air-frying: Lightly brush the soya nuggets with a little oil. Place them in the air fryer basket and cook at 200°C (392°F) for about 15 minutes, turning them halfway through.
9. Serve hot with your favourite chutney!

Expert Tips

• Don’t overcrowd the pan when deep-frying. Fry in batches to ensure even cooking.
• For extra crispy nuggets, add a tablespoon of cornflour to the besan and rice flour mixture.
• If the mixture is too wet, add a little more besan or rice flour. If it’s too dry, add a teaspoon of water at a time.

Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Ensure your besan is certified gluten-free if you have a gluten intolerance.
• Spice Level Adjustments: Reduce the number of green chilies or red chilies for a milder flavour. My friend’s kids prefer a very mild version, so she only uses one green chili.
• Festival Adaptations: These are fantastic for Navratri fasting (if you’re avoiding grains, skip the poha and besan/rice flour and use just the soya nugget paste with spices, shaped and fried).

Serving Suggestions

These soya nuggets are incredibly versatile!

• Enjoy them as a standalone snack with a cup of chai.
• Serve them as a side dish with dal and rice.
• Pack them in lunchboxes for a protein-packed treat.
• They’re also great with a dollop of yogurt and a sprinkle of chaat masala.

Storage Instructions

Leftover soya nuggets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or air fryer to restore their crispiness.

FAQs

• What are soya nuggets/meal maker and where can I find them? Soya nuggets, also known as meal maker or soya chunks, are a plant-based protein source made from defatted soybean flour. You can find them in most Indian supermarkets and grocery stores, usually in the dried foods section.
• Can I make these ahead of time? Yes! You can prepare the mixture and shape the nuggets ahead of time. Store them in the refrigerator for up to 24 hours before frying or air frying.
• Can I bake these instead of frying or air frying? You can, but they won’t be as crispy. Bake them at 180°C (350°F) for about 20-25 minutes, turning halfway through.
• What is fried gram/pottu kadalai and can I substitute it? Fried gram (pottu kadalai) is a roasted chickpea lentil. If you can’t find it, you can use dry roasted chana dal (split chickpeas) as a substitute, though the flavour will be slightly different.
• How can I adjust the spice level of this recipe? Easily! Reduce the number of green chilies and red chilies for a milder flavour. You can also remove the seeds from the green chilies to reduce the heat.