Learn how to make crispy and delicious Soya 65 recipe with detailed step by step pictures. Soya Chunks 65 recipe, Soya Chunks Fry recipe – perfect snack or side dish!
Soya 65 is a crispy, crunchy golden fried soya chunks that can be served as a snack, appetizer or even as side dish with pulao, biryani, jeera rice or fried rice.
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What is Soya 65?
Soya 65 is a crispy and delicious fry made with cooked soya chunks, a vegan recipe that is inspired from the popular Chicken 65. In this Soya Chunks 65 fry recipe, I used soya chunks instead of meat and to be honest, it is as good as the original. Apparently, this popular fry recipe got its quirky name from the fact that the dish was the 65th item in Buhari’s menu card. The ingredients and the recipe is quite straight forward and simple to be made in a jiffy!
Key Ingredients
Soya 65 recipe needs just a few ingredients and can be made very easily with basic pantry staples.
Soya Chunks/Meal Maker – Use medium to large sized soya chunks for best results. You could soak them in hot water or cook them until soft.
Maida/All Puprose Flour – Gives body to the soya chunks and adds a texture by forming a good coating on the soya chunks.
Rice Flour – Gives crispness to the soya 65 fry. The soya chunks fry is crisp but not hard to chew.
Ginger Garlic Paste – Adds to the flavor and helps mask the soya flavor/smell.
Spice Powders – A few essentials like Kashmiri Red Chilli Powder, Coriander Powder, Garam Masala Powder & Turmeric Powder are added for flavor & taste.
Curry Leaves – By adding a small handful of fried curry leaves gives a flavor to the crispy fried soya chunks.
Tips & Important Notes for Making Soya Chunks 65
Soya Chunks 65 recipe is a beginner-friendly and simple recipe that can be made very easily. Follow the below notes and tips to make it perfectly.
Soak the soya chunks in hot water or cook them in boiling water until frothy & soft. Squeeze off all the extra water without breaking the chunks. There should as little moisture as possible.
Add water little by little just so that the flours & spice powders stick to the soya chunks/meal maker. If the batter is too runny, soya 65 turns flavorless.
Fry the soya chunks 65 in oil at medium flame, it should ideally not take more than 3-4 mins to fry a batch of soya chunks. The longer it takes to fry, the harder the chunks turn out to be.
Serving Suggestions
Soya 65 is best served hot when it is crispy and crunchy. It can be served as a tea-time snack, appetizer, starter during parties and also can be served alongside rice recipes like Biriyani, Pulao, Jeera Rice, Fried Rice or any other variety rice recipes too. It stays crisp until it is hot or warm but doesn’t turn soggy at room temperature.
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Soya 65 Recipe with Step by Step Pictures
Cook ½ cup soya chunks in enough water until it is frothy and soft. Alternatively, you can also soak soya chunks in enough hot water for about 30mins.
Strain off the water and squeeze extra water out of the cooked soya chunks.
In a mixing bowl add cooked soya chunks, 3 tablespoon rice flour, 2 tablespoon all-purpose flour/maida, ½ teaspoon ginger garlic paste, ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder, ¼ teaspoon turmeric powder and salt as needed.
Mix well so that the flours & spice powders coat the soya chunks. Sprinkle water little by little and mix it in. I used ~¼ cup of water.
The soya chunks should have enough coating around, with no dry spots. If the mixture looks runny, add little more rice flour and all-purpose flour to adjust the consistency.
Meanwhile heat oil for deep frying and set it on medium flame. Fry a batch of soya chunks without overcrowding the oil. Turn them around after a minute, cooking until they are crisp and golden.
When the soya chunks are crispy and golden, remove from oil and place on a kitchen tissue. Repeat this with rest of the soya chunks.
Finally fry a small handful of washed & pat dried curry leaves in the hot oil and add it to the fried soya chunks.
Serve hot immediately as a starter, appetizer, tea-time snack or a side dish for rice recipes.
Recipe Notes
- Adjust spices as per preference.
- I use Kashmiri red chilli powder for bright red color. If you prefer a spicier version, replace with ½ to ¾ teaspoon of regular chilli powder.
- Make sure the oil is hot when soya chunks are fried, else they turn out hard and chewy.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Soya 65 | Soya Chunks 65 | Soya Chunks Fry
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Soya Chunks
- 3 tablespoon Rice Flour
- 2 tablespoon Maida/All-Purpose Flour
- ½ tablespoon Kashmiri Red Chilli Powder
- ¼ teaspoon Coriander Powder
- ¼ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Ginger Garlic Paste
- ¼ cup Water adjust as needed
- Salt as needed
- Oil for Deep Frying
- Few Fresh Curry Leaves
Instructions
- Cook ½ cup soya chunks in enough water until it is frothy and soft. Alternatively, you can also soak soya chunks in enough hot water for about 30mins.
- Strain off the water and squeeze extra water out of the cooked soya chunks.
- In a mixing bowl add cooked soya chunks, 3 tablespoon rice flour, 2 tablespoon all-purpose flour/maida, ½ teaspoon ginger garlic paste, ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder, ¼ teaspoon turmeric powder and salt as needed.
- Mix well so that the flours & spice powders coat the soya chunks. Sprinkle water little by little and mix it in. I used ~¼ cup of water.
- The soya chunks should have enough coating around, with no dry spots. If the mixture looks runny, add little more rice flour and all-purpose flour to adjust the consistency.
- Meanwhile heat oil for deep frying and set it on medium flame. Fry a batch of soya chunks without overcrowding the oil. Turn them around after a minute, cooking until they are crisp and golden.
- When the soya chunks are crispy and golden, remove from oil and place on a kitchen tissue. Repeat this with rest of the soya chunks.
- Finally fry a small handful of washed & pat dried curry leaves in the hot oil and add it to the fried soya chunks.
- Serve hot immediately as a starter, appetizer, tea-time snack or a side dish for rice recipes.
Notes
- Adjust spices as per preference.
- I use Kashmiri red chilli powder for bright red color. If you prefer a spicier version, replace with ½ to ¾ teaspoon of regular chilli powder.
- Make sure the oil is hot when soya chunks are fried, else they turn out hard and chewy.
Sowmya
Looks crisp and appetizing. Great preparation Ramya
Ramya
Thanks Sowmya 🙂