Chunky Soya Bites

• 2 cups Dry Soya Chunks
• 1- 1/2 teaspoon Salt, Divided
• 2 Tablespoons Oil
• 1/4 teaspoons Asafoetida (optional)
• 1 teaspoon Cumin Seeds
• 1 whole Onion, finely chopped
• 2 whole Tomatoes, Pureed
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, Minced
• 2 whole Green Chilies, Finely Chopped, Plus More For Garnish If Desired
• 1/4 teaspoons Turmeric
• 1 teaspoon Dry Mango Powder
• 1 teaspoon Garam Masala (optional)
• 2 Tablespoons Sour Cream Or Yoghurt
• 2 Tablespoons Fresh Coriander (Cilantro), Roughly Chopped
• Chapati Or Paratha, To Serve

1. Take a deep saucepan.
2. Fill with enough water and bring to a boil.
3. Add 1 teaspoon salt.
4. Add in the uncooked soya chunks and simmer for 5 minutes.
5. The soya chunks will double in size.
6. Shut the flame, drain the water and let the soya chunks cool down.
7. Squeeze out excess water from the chunks and set aside.
8. Place a saucepan or kadhayi over high heat and pour in oil.
9. Add in asafoetida and cumin seeds and cook until it sputters.
10. Add in chopped onion and fry till golden brown.
11. Reduce heat to medium and add in the tomato puree, ginger, garlic, chopped green chilies, turmeric, and remaining 1/2 teaspoon salt.
12. Cover with a lid and let cook for 5 minutes.
13. You may add in 1/4 cup water if you want it to have a gravy-like consistency.
14. Remove the lid and add in dry mango powder, garam masala and sour cream/yoghurt.
15. Add in the boiled soya chunks and mix well.
16. Cover with lid and let cook for 5 minutes more.
17. To serve, plate the chunky soya bites and garnish with chopped coriander and finely chopped green chilies.
18. Serve hot with chapatis or parathas.

salt, oil, cumin seeds, onion, tomatoes, ginger, garlic, green chilies, turmeric, mango, garam masala, sour cream, fresh coriander, chapati

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chunky-soya-bites/ (may not work)