Tangy Tamarind Soy Chaat Recipe

Indian cuisine · 120 calories

Tangy Tamarind Soy Chaat recipe

About this recipe

Tangy Tamarind Soy Chaat is a delightful Indian snack that combines crispy soy chunks, a tangy tamarind chutney, and a medley of fresh herbs and spices. This recipe is perfect for a midday pick-me-up or a flavorful appetizer. The soy chunks provide a hearty texture and 8 grams of protein per serving, making it a balanced option for maintaining your energy throughout the day. The tamarind chutney adds a tangy-sweet flavor, while the freshness of coriander and the kick from green chilies elevate the dish. Preparing this vibrant snack is quick and easy, requiring just 30 minutes of your time. Serve it warm to enjoy the crispy texture and bold flavors at their best. It's ideal for casual gatherings, post-workout refuels, or simply as an indulgent treat to brighten up your day!

Ingredients

  • 80 g Soya Chunks
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 200 g Mother'S Recipe Tamarind Date Chutney
  • - Onion-250 Gms
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • - Weikfield Icing Sugar (100g)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 50 g Everest Cumin Powder
  • 50 g Chat Masala
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Soak the soy chunks in warm water for 15 minutes, then drain and squeeze out excess water.
  2. 2. In a bowl, mix rice flour, cumin powder, salt, and water to create a smooth batter.
  3. 3. Dip the soy chunks into the batter, ensuring they are evenly coated.
  4. 4. Heat oil in a pan and shallow fry the coated soy chunks until golden and crispy.
  5. 5. Finely chop the onion, green chili, and coriander leaves, and set them aside.
  6. 6. Mince the garlic clove and sauté it briefly in a small amount of oil until aromatic.
  7. 7. In a mixing bowl, combine the fried soy chunks, tamarind date chutney, chopped onion, green chili, and coriander leaves.
  8. 8. Sprinkle chat masala and sugar over the mixture for an extra tangy kick.
  9. 9. Toss everything well to ensure the chutney and spices coat the soy chunks evenly.
  10. 10. Serve immediately while the soy chunks are warm and crispy.