Crispy Air-Fried Soya Chunks With Veggie Masala Rice Recipe

Indian cuisine · 212 calories

Crispy Air-Fried Soya Chunks with Veggie Masala Rice recipe

About this recipe

Experience the vibrant flavors of Indian cuisine with this delightful dinner recipe featuring crispy air-fried soya chunks and vegetable masala rice. Perfectly spiced and packed with protein, this dish strikes a balance between health and indulgence. Crispy soya chunks, marinated in aromatic spices, are air-fried to golden perfection, offering a satisfying crunch with every bite. Complementing them is the fragrant masala rice, cooked with fresh veggies like carrots, capsicum, and onions, all blended harmoniously with rich Indian spices. This medium-level recipe is ideal for those craving a hearty yet nutritious dinner. It’s a feast for the senses, with bold flavors, colorful presentation, and the nutritional benefits of high protein (18g per serving) and fiber (6g per serving). Enjoy it warm, garnished with fresh coriander, for a comforting meal that’s sure to impress.

Ingredients

  • 1 kg Basmati Rice
  • 80 g Soya Chunks
  • 50 g Masala Sambhar

Instructions

  1. 1. Soak the soya chunks in hot water for 10 minutes, then drain and squeeze out excess water.
  2. 2. In a bowl, mix the soya chunks with turmeric, red chili powder, garam masala, and a pinch of salt, ensuring even coating.
  3. 3. Preheat the air fryer to 180°C and cook the marinated soya chunks for 15 minutes until crispy, shaking halfway.
  4. 4. Wash and cook the rice in 1.5 times the water until fluffy, then set aside to cool slightly.
  5. 5. Heat oil in a pan and add cumin seeds, allowing them to splutter before adding the ginger-garlic paste.
  6. 6. Add diced onions to the pan and sauté until golden brown, stirring occasionally.
  7. 7. Add chopped carrots and capsicum, cooking until softened but still slightly crunchy.
  8. 8. Stir in tomato puree, turmeric, chili powder, garam masala, and black pepper, cooking for 5 minutes until aromatic.
  9. 9. Add cooked rice to the vegetable mixture, mixing gently to coat the grains evenly with the masala.
  10. 10. Adjust seasoning with rock salt and fold in freshly chopped coriander leaves.
  11. 11. Plate the masala rice and top with crispy air-fried soya chunks for a balanced presentation.
  12. 12. Garnish with additional coriander leaves for a burst of freshness and serve warm.