Crispy Soya Balls
Equipment
Ingredients
Main Ingredients
soya chunks (dry)
1 cup
boiled potatoes (boiled)
2 piece
onion (finely chopped)
1 piece
green chilli (chopped)
1 piece
fresh coriander leaves (fresh)
2 tbsp
salt
1 tsp
black pepper
0.5 tsp
red chilli powder
1 tsp
coriander powder
1 tsp
corn flour
3 tbsp
water
2.5 tbsp
For Coating
corn flour
4 tbsp
salt
1 pinch
red chilli powder
1 pinch
water
5.5 tbsp
breadcrumbs
1 cup
For Frying
oil (for deep frying)
500 ml
Instructions
Prepare soya chunks
Boil the soya chunks until softened, then squeeze out excess water and grind coarsely.
Prepare vegetables
Finely chop the onion, green chilli, and coriander leaves.
Mix ingredients
In a bowl, combine ground soya, boiled potatoes, onion, green chilli, coriander leaves, salt, black pepper, red chilli powder, coriander powder, and corn flour. Mix well until uniform.
Shape balls
Form the mixture into small, evenly sized balls with your hands.
Prepare coating slurry
Make a slurry by mixing corn flour, salt, red chilli powder, and water until smooth.
Coat the balls
Dip each ball into the slurry, then roll in breadcrumbs until evenly coated.
Deep fry
Heat oil in a deep pan and fry the coated balls until golden brown and crispy on all sides.
Original recipe
Storage
Store in an airtight container. Reheat to restore crispiness. Do not refreeze after frying.
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