Easy to Make Soya Chunk Pakoda

Soya chunks are a popular snack all around the world. It's also quite popular in India, where it's used to prepare a variety of delectable meals.

This cuisine is very popular among vegetarians since it is not only delicious but also nutritious. It has a substantial quantity of protein in it.

I enjoy soya chunks pakoda, which is easy and good, as I do all other soya chunks-based foods. Many individuals enjoy pakodas that are both crunchy and soft.

However, many individuals dislike soya chunks pakoda. However, if you appreciate soya-based foods, you will love this pakoda.


For boiling soya chunks

1 cup soya chunks 1 teaspoon grated ginger

2 garlic cloves 2 green chillies Salt to taste


For batter preparation

1 egg 1.5 tablespoons besan

1.5 teaspoons red chilli powder ½ teaspoon turmeric powder Salt to taste Any refined oil for deep frying

- In a cooking saucepan, heat the water and add the grated ginger, garlic cloves, green chilies, and salt; bring to a boil. - Add the soya chunks and simmer for 5-7 minutes.


- Drain the water and set aside for 10 minutes. - Remove water from soya chunks by pressing them correctly with your palm.


- In a mixing dish, combine the egg, besan, red chilli powder, turmeric powder, and salt. - Dip all boiling soya pieces in batter and thoroughly coat all soya chunks.


- In a kadai, heat the oil and add the batter-coated soya chunks. Fry over medium heat until the chunks develop a dark red or golden colour.