Posts Tagged ‘soy chunks’

Soy and Palak Tikkis



1 cup soy chunks ( cooked as per the instructions on the box)(

1/2 bunch of Spinach ( blanched)

2 medium Potatoes ( grated)

1/2 small onion( finely chopped)

around 3/4 cup of bread crumbs ( can be adjusted according to the consistency of the tikki dough)

Oil for shallow frying the tikkis


Following ingredients can be adjusted as to your taste

ginger-garlic paste

red chilly powder

garam masala powder

roasted cumin powder




Mince cooked soy chunks , spinach , green chillies together in the processor. Mix it with potatoes & all the other ingredients. Shape the tikkis round and flat & shallow fry them with very little oil. The tikkis are ready to serve.


Few tips:

Squeeze out as much water as you can out of the soy chunks & the spinach , or else the dough becomes watery.

Try not to fry these tikkis ahead of time, you can keep the dough ready & fry only when you ready to eat them , cause they get a bit chewy with Soy chunks in it.


By Madhu Thube





Tofu and Soya (soy chunks) sabji


1/2 tsp garam masala/curry powder (per taste)
1/2 tsp hot chili powder (optional per taste)
1/4 tsp crushed black peppercorns
1 tsp cumin powder

1 tsp coriander powder

leaves of fresh coriander garnish

1 tsp minced ginger

1 tsp minced garlic
1/2 tsp salt ( or to taste)
Hard tofu – 1 packet (from standard grocery store)

1 cup of soya chunks (nutrela), soaked in hot water for half an hour

1 large onion, cut into chunks
1 large tomato, cut into chunks (or tomato puree canned)
2 tbsp vegetable oil
pinch of asofoetida

pinch of mustard seeds

pinch of turmeric powder

lemon juice or amchur powder per taste


Heat oil in a pan.

Add mustard seeds, asofoetida, green chilies(optional), turmeric powder. Add onion, ginger, garlic and fry for few minutes till onion cooks. Add tomatoes and soya chunks. Keep the lid and cook the soya for 10-15 minutes with steam.

Add water if it looks too dry. Once the soya is softened add salt, garam masala poweder, cumin powder and corriander powder. Red chilli powder per taste, black pepper powder (optional).

You can add lemon juice or amchur powder per taste. Add tofu chunks towards the end, add little water so that spices soak into tofu and soya. Keep the lid for and let it cook for few minutes and turn off the stove. You can make gravy or keep it dry as per your choice/taste.

Variations: You can also add colored bell peppers or peas.

By Priya Vaidya