Crispy Soy Nuggets With Spiced Tomato Chutney Recipe

About this recipe

Golden soy nuggets coated in a flavorful chickpea flour batter, served with a tangy, spiced tomato chutney for a wholesome and satisfying snack.

Ingredients

• 500G Loose Besan
• - Red Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 1pc Watermelon
• - Baby Tomatoes
• 250g Green Chilli
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 500 g Sugar
• 200 ml Mustard Oil

Instructions

1. 1. Soak the soy chunks in warm water for 10 minutes, then squeeze out excess water.
2. 2. In a bowl, mix chickpea flour, cornstarch, red chili powder, turmeric, cumin, and salt with water to form a thick batter.
3. 3. Coat the soy chunks evenly with the batter, ensuring a uniform layer.
4. 4. Heat oil in a deep pan over medium heat and fry the coated soy chunks until golden and crispy.
5. 5. Remove the fried soy nuggets and drain excess oil using a paper towel.
6. 6. For the chutney, heat 1 tablespoon of oil in a pan and add mustard seeds until they splutter.
7. 7. Add curry leaves, chopped garlic, and green chili, cooking until the garlic turns golden.
8. 8. Add chopped tomatoes, salt, sugar, and cook until the tomatoes are soft and the mixture thickens.
9. 9. Blend the chutney mixture into a smooth paste and adjust seasoning if needed.
10. 10. Serve the crispy soy nuggets hot with the spiced tomato chutney on the side.