Spiced Soya Nuggets With Tangy Tomato Chutney Recipe

Indian cuisine · 121 calories

Spiced Soya Nuggets with Tangy Tomato Chutney recipe

About this recipe

Spiced Soya Nuggets with Tangy Tomato Chutney is a delightful Indian snack that combines bold flavors and solid nutrition in one satisfying dish. Featuring air-fried soya nuggets coated in a spiced rice flour batter, this recipe is a protein-packed dream for busy days. The tangy tomato chutney, cooked with fragrant spices like cumin and dried chilies, adds a zesty counterpart that perfectly balances the nuggets’ crisp texture. Quick and easy to prepare, this snack is ideal for gym meal prep or a mid-day comfort craving. With 18 grams of protein per serving, it's a smart choice for anyone looking to maintain energy levels or recover after physical activity. Pair it with a refreshing drink and enjoy this guilt-free indulgence any time of the day!

Ingredients

  • 80 g Soya Chunks
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 g Desi Tomato (Tamatar)
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - Red Chilli
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Soak the soya nuggets in warm water for 10 minutes, then squeeze out excess moisture.
  2. 2. In a mixing bowl, combine rice flour, turmeric, red chili powder, coriander powder, and salt to create a spice coating.
  3. 3. Add water gradually to the spice mix to make a smooth batter, ensuring no lumps remain.
  4. 4. Dip the soya nuggets into the batter, coating them evenly on all sides.
  5. 5. Preheat the air fryer to 180°C and lightly grease the basket with vegetable oil.
  6. 6. Place the coated soya nuggets in the air fryer basket and cook for 12-15 minutes, flipping them halfway for even crispiness.
  7. 7. While the nuggets cook, heat oil in a pan and add cumin seeds and dried red chilies, letting them sizzle for 30 seconds.
  8. 8. Add chopped tomatoes to the pan and cook on medium heat until they soften and break down into a chutney-like consistency.
  9. 9. Season the tomato chutney with salt and cook for another 2 minutes, stirring occasionally.
  10. 10. Remove the soya nuggets from the air fryer once crispy and golden brown.
  11. 11. Garnish the chutney with freshly chopped coriander leaves.
  12. 12. Serve the spiced soya nuggets with the tangy tomato chutney on the side for dipping.