सोया चिली की विधि | Spicy Soya Chilli | Soyabean Chili Recipe | Chili Soya | Delicious Pakwan

Crispy Soya Chilli with Cashew Nut Crunch

Each bite of Crispy Soya Chilli is a symphony of sensations - the initial crunch gives way to the succulent texture of the soya, while the bold flavors of the chili sauce dance on your palate, leaving a tantalizing heat that keeps you coming back for more. It's the perfect appetizer to kickstart your meal or a satisfying snack to enjoy with friends and family.

But what sets Crispy Soya Chilli apart is its versatility. Whether you're a dedicated vegetarian looking for a meat-free alternative with a punch, or a seasoned foodie craving a unique twist on a classic favorite, this dish delivers on all fronts. Serve it as an irresistible starter at your next gathering, pair it with steamed rice or noodles for a hearty meal, or simply indulge in its crunchy goodness straight from the pan.

With its crispy exterior, juicy interior, and bold flavors that pack a punch, Crispy Soya Chilli is a culinary masterpiece that's sure to leave a lasting impression. So why wait? Whip up a batch today and treat yourself to a taste sensation that's truly out of this world.

Ingredients:

For Soya Chunks:

• 1 cup soya chunks
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• Oil for frying

For Chilli Sauce:

• 2 tablespoons oil
• 3-4 garlic cloves, minced
• 1-inch ginger, minced
• 2-3 green chilies, finely chopped
• 1 onion, sliced
• 1 bell pepper (capsicum), sliced
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt to taste

For Cashew Nut Crunch:

• 1/2 cup cashew nuts
• 1 tablespoon oil
• Salt to taste
• Pinch of chili powder (optional)

For Garnish:

• Spring onions, chopped

Instructions:

1. Prepare Soya Chunks:

   • Boil water in a saucepan, add salt, soy sauce, vinegar, garlic powder, and ginger powder.
   • Add soya chunks to the boiling water and let them cook for 5 minutes.
   • Drain the water and squeeze out excess moisture from the soya chunks.
   • In a bowl, mix the cooked soya chunks with cornstarch and all-purpose flour until well coated.
   • Heat oil in a pan and fry the coated soya chunks until crispy and golden brown. Remove from the oil and set aside on a paper towel to drain excess oil.

2. Prepare Chilli Sauce:

   • Heat oil in a pan over medium heat. Add minced garlic, ginger, and chopped green chilies. Saute for a minute until fragrant.
   • Add sliced onions and bell peppers. Stir-fry for 2-3 minutes until they are slightly tender.
   • In a small bowl, mix together tomato ketchup, soy sauce, chili sauce, vinegar, brown sugar, and salt.
   • Pour the sauce mixture into the pan with the vegetables. Stir well to combine.
   • Add the cornstarch-water mixture to the pan and cook until the sauce thickens and coats the vegetables. Adjust the seasoning if needed.

3. Prepare Cashew Nut Crunch:

   • Heat oil in a separate pan. Add cashew nuts and saute until they turn golden brown.
   • Sprinkle salt and chili powder (if using) over the cashew nuts. Stir well to coat.
   • Remove from heat and set aside.

4. Assemble Soya Chilli:

   • Add the crispy fried soya chunks to the pan with the chili sauce. Toss well until the soya chunks are coated with the sauce.
   • Transfer the soya chilli to a serving dish.
   • Sprinkle the cashew nut crunch over the top.
   • Garnish with chopped spring onions.

5. Serve hot as a snack or with steamed rice or noodles as a main course. Enjoy the crunchy, spicy, and flavorful Soya Chilli with Cashew Nut Crunch!

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