Crispy Chili Soya Chunks: A Flavorful Snack for Kids
50 minutes
1204 reads
About Crispy Chili Soya Chunks: A Flavorful Snack for Kids
Banish after-school hunger with these irresistible Crispy Chili Soya Chunks! Imagine bite-sized nuggets bursting with savory flavor and a satisfying crunch – a much healthier alternative to processed snacks.Made with wholesome soy nuggets, crisp bell peppers and onions, and a light corn flour coating, these chunks deliver incredible texture. Tossed in a tangy, savory sauce, they're quick and easy to make.A delicious and nutritious snack the whole family will devour – especially the kids!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Soya Chunks
- 1 cup Soy Nuggets 20-25 pieces
Coating
- 2 tsp Corn Flour
Sauce
- 1 tbsp Soy Sauce
- 2 tbsp Vinegar
- 2 tbsp Tomato Ketchup
- 1.5 tsp Salt or to taste
- Chili Powder red, to taste
Vegetables and Garnish
- 1 Bell Peppers green, thinly julienned
- 2 medium Onions finely chopped
- 6 clove Garlic finely chopped
- Coriander chopped, for garnish, fresh
Other
- Oil for frying
Instructions
- First, boil the soy nuggets in hot water with 1 tsp of salt for a few minutes. This helps to soften them and improve their texture. Drain the nuggets and avoid squeezing them too much, as this can make them dry.
- In a bowl, toss the boiled soy nuggets with the corn flour until they are evenly coated. This coating will create a crispy exterior when fried.
- Heat the oil in a wok or large skillet over medium-high heat. Add the coated soy nuggets in small batches and fry until golden brown and crispy. Remove the nuggets and set aside.
- In the same wok, add the chopped onions and garlic. Sauté for about 2 minutes, until fragrant and slightly softened.
- Add the julienned bell pepper, soy sauce, tomato ketchup, salt, red chili powder, and vinegar to the wok. Stir quickly to combine.
- Return the crispy soy nuggets to the wok and toss them with the sauce until they are evenly coated. This ensures every piece is bursting with flavor.
- To serve, garnish with freshly chopped coriander. Enjoy!
Recipe Notes
Good To Know
- For extra crunch, double-coat the soya chunks: Dip them in a thin corn flour slurry before dredging in dry corn flour, then shallow fry until golden brown.
- Just before serving, stir in a squeeze of fresh lemon juice and a sprinkle of chaat masala to enhance the tangy and spicy flavors.
- If your kids prefer less heat, substitute green capsicum with red or yellow bell peppers for a milder, sweeter flavor and a more colorful presentation.
- Leftover mini chunks can be packed into lunchboxes the next day. Briefly reheat in an air fryer or oven to restore their crispness before serving.
Expert Tips
- Soaking the soya chunks in warm water with a pinch of salt helps them rehydrate evenly and reduces cooking time.
- Customize the spice level by adding a pinch of red chili powder or a few chopped green chilies along with the other spices.
- For a healthier version, bake the soya chunks instead of frying. Toss them in a little oil and your favorite spices before spreading them on a baking sheet.
Storage Instructions
- Store leftover soya chunks in an airtight container in the refrigerator for up to 2 days.
Related Posts You May Like
Recipe Nutrition
Calories: 270kcalCarbohydrates: 11gProtein: 1gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 2gSugar: 4g
Neha Paliwal
Articles: 87
4 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so wonderful! Thanks for posting.
Looks so yummy! Excited to make it.
This is a fantastic recipe! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.