Name: Soya 65 recipe by Priya Mani at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Salt as per taste; Pepper to taste; Red Chilli powder 1 tsp or to taste; Coriander powder 1/2 tsp or to taste; Turmeric powder 1/2 tsp or to taste; Cumin powder 1/2 tsp or to taste; Garam masala powder, (if you are non vegetarians you can also add chicken 65 masala ) 1/2 tsp or to taste; Thick curd 2 tbsp; Lemon juice 1 tsp or to taste; Curry leaves few strings; Red food Colour (Optional) a pinch; Corn flour 1 tbsp; Rice flour 1 1/2 tbsp; Besan flour 1 tbsp or depends how much quantity you are taking to prepare; Hing 1/2 tsp; Oil for frying; Water and milk 2 tbsp for soaking the soya chunks

Ingredients Serving: 4

Salt as per taste
Pepper to taste
Red Chilli powder 1 tsp or to taste
Coriander powder 1/2 tsp or to taste
Turmeric powder 1/2 tsp or to taste
Cumin powder 1/2 tsp or to taste
Garam masala powder, (if you are non vegetarians you can also add chicken 65 masala ) 1/2 tsp or to taste
Thick curd 2 tbsp
Lemon juice 1 tsp or to taste
Curry leaves few strings
Red food Colour (Optional) a pinch
Corn flour 1 tbsp
Rice flour 1 1/2 tbsp
Besan flour 1 tbsp or depends how much quantity you are taking to prepare
Hing 1/2 tsp
Oil for frying
Water and milk 2 tbsp for soaking the soya chunks

Instructions

In a bowl keep hot water, add salt and milk. Soak the soya chunks to 20 minutes. Now it will be double in size. Wash it completely 3 to 4 times with water to remove the smell of it. And squeeze the chunks as much as u can.
It should be very dry so squeeze completely. Take a big bowl add the dry soya chunks. Add all the masala one by one. Add very little salt as we have already added salt while soaking the soya nuggets.
Add curd, corn flour, besan, rice flour and bind them well. Add curry leaves and mix well. Let this rest for 15 minutes. Before you start going to fry, 5 minutes before, add lemon juice and mix well one last time.
Keep oil for frying and start frying in a batch until you gets nice golden brown colour. Transfer them on to a paper towel to absorb excess oil completely.
Server this hot soya 65 with ketchup or chilli sauce or with mint chutney.

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