Deep fried Indulgence with Soya Nuggets - A Sunday special

Think sunday evenings, think movies. Hubby & me generally make a list of the must catch for every weekend and more often than not end up watching at least a flick or two. Eecently I finished reading all the 7 books of Harry Potter and wanted to see their big screen capture and relive the magic of the same. Though I have watched a few of these wizarding world adventures a dozen times, watching all the years in a row and that too after reading the book was something we were looking forward to! So the first and second year of HP and his gang was the highlight of this sunday movie watching. An evening flick without tea is not done, and tea without a deep fried snack is blasphemy :D

Movie + a huge flask of ginger & cardamom tea + the soya nuggets deep fried in 2 different forms = the evening could not have been any better

So I ventured in to making something sinful around the soya nuggets. Incidentally, they are the hush hush ingredient for Week 2 : Month 2 of the Avant Garde Cookies 
as allotted by Roshini.

These nuggets is a storehouse of protein and is a must have in my pantry. Its versatility in vegetarian preparations is an advantage as the soya nuggets owing to its neutral taste blends in superbly well with any ingredient and adopts its taste and flavor.

Soya Nugget Cutlets:-

(Serves : 4)

• Soya Chunks - 50 grams (approx)
• Onion - 2 medium - finely chopped
• Potato - 2 medium (boiled)
• Corn Flour - 2-3 tbsp
• Green Chillis - 2 to 3 - to taste
• Coriander Leaves- few sprigs - finely chopped
• Mint Leaves - few leaves - finely chopped
• Red Chilli Powder - 1 tbsp
• Oregano - 2 tbsp
• Salt - to taste
• Pav Baji Powder/Chaat Powder - a generous pinch
• Black Salt (Kala namak)- a pinch 
• Fennel Seeds - 1 tbsp
• Besan - Chick Pea Flour - 2 tbsp

Here's How :-

Wash the nuggets well and soak for a few hours or overnight. Drain and squeeze the nuggets well to remove any water. Pressure cook it covered, without water for 3 whistles. The chunks swell up to almost double the size.

Tip in the cooked nuggets in a processor and mince it well. Dump it in a big bowl and add all the ingredients as mentioned above. You may adjust the spices to taste and mix it well to form a nice mix.

Take a lemon sized ball and shape it in a cutlet and continue doing so for the rest of the mix.

In a kadai heat the oil and drop the cutlet one by one and deep fry them on both sides. Remove it and let it rest on a kitchen tissue.

Enjoy with your choice of accompaniments.

Spiced Soya Nuggets

What's in it :-

(Serves :4)

• Soya Nuggets - 50 grams

For the marinade

• Thick curd - 125 grams (approx)
• Red Chilli Powder - 2 tbsp - to taste
• Corn Flour - 3 tbsp
• Chickpea Flour - 3 tbsp
• Semolina -  3 tbsp
• Salt- to taste
• Turmeric Powder - 1 tsp
• Asafoetida - a big pinch

Here's How :-

Wash the nuggets well and soak for a few hours or overnight. Drain and squeeze the nuggets well to remove any water. Pressure cook it covered without water for 3 whistles. 

Mix the ingredients for the marinade in a bowl . Tip in the cooked soya nuggets and combine. Let it rest in a warm place for a good hour or two. Then freeze it for 15-20 minutes.  This helps make it hard and solid. 

In a thick bottomed pan, heat the oil for frying. Drop the spiced and yogurt dipped nuggets in the oil one by one. Take out when golden brown.

Enjoy with Mint Chutney or any choice accompaniment !

Look what the other cookies are dishing out for this week : Anusha, Kavitha,Radhika, Jayanthi,Roshini, Priya Mahadevan, Veena

Also linking it toLinking to EP hosted byFoodomania  

Enjoy !