KETO SOYA CHUNK MASALA FRY
INGREDIENTS | QUANTITY | CUT |
SOYA CHUNKS | 50 GMS |
|
ONIONS | ¼ ? | CHOPPED |
TOMATOES | ½ ? | CHOPPED |
GARLIC | ¼ | CHOPPED |
GINGER | ¼ | CHOPPED |
JEERA | A PINCH |
|
HALDI | A PINCH |
|
RED CHILLI POWDER | A PINCH |
|
DHANIYA POWDER | A PINCH |
|
SALT | A PINCH |
|
LEMON JUICE | FEW DROPS |
|
CORIANDER LEAVES | FEW SPRIGS | CHOPPED |
OLIVE OIL | 7.5 ML |
|
METHOD
- SOAK SOYA CHUNKS IN WATER FOR AT LEAST 30 MINS, DRAIN THE EXCESS WATER AND SQUEEZE IN THE SOYA CHUNKS.
- HEAT OLIVE OIL + GINGER GARLIC AND ONIONS SAUTE IT TILL IT IS BROWN.
- ADD ALL THE POWDERED MASALAS ALONG WITH SALT.
- ONCE THE MASALA IS COOKED ( OIL WILL OOZE OUT FROM THE SIDES)
- ADD TOMATOES AND SAUTE IT TILL THE ENTIRE MASALA LOOKS ONE.
- ADD SOYA CHUNKS AND WATER AS REQUIRED ( TO MAKE SURE THE MASALA DOES NOT STICK TO THE PAN)
- SQUEEZE IN LEMON JUICE AND GARNISH IT WITH CORIANDER LEAVES.
