‘Soya Tikki’ is a power-packed snack of soya chunks or granules combined with potatoes and all other Indian masalas. Soya Tikki has a delectable flavour and crunch that can pick you up even on the gloomiest of days! The aroma of garam masala with other Indian spices makes it truly irresistible. Serve these tava cooked tikkis with your favourite sauce and green chutney.
With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or bean curd, the beans are also fermented and used to make flavoring pastes and condiments, notably the Chinese and Japanese soy sauce.
Many of you do not like to eat soya bean at all. But it’s high protein content substitutes fish or any other animal protein. ‘Soya Tikki’ is not only an option for snack but could be a tiffin option for your kid’s lunch box. These tikkies can also be used as burger patties too. So enjoy making power packed Soya Tikki!
- 2 cups Soya Chunks – (Boiled)
- 1 (Boiled) Potato
- 1 cup Breadcrumbs
- ¾ cup Onion – (Finely chopped)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Red Chilli Powder
- 2 (Finely Chopped) Green Chilli
- 4 Tbsps Coriander Leaves
- ¼ tsp Garam Masala Powder
- Chaat Masala – For serving
- To taste Salt
- 1 Tsp Cornflour
- Oil – For shallow frying
- Boil the soya chunks and rinse very well under running water. Squeeze excess water from the soya chunks and chop them into tiny pieces.
- Mash the potatoes and keep it aside.
- Heat oil in a non-stick pan. Add chopped onion, fry till it becomes golden brown.
- Add ginger paste and garlic paste. Fry till oil separates.
- Now add all the dry masalas except garam masala and fry. If required add some water it will prevent the masalas from burning.
- Add mashed potato and soya chunk pieces. Adjust salt and mix very well.
- Add garam masala powder and transfer it to cool.
- Add chopped coriander and chopped green chilli. Bind all very well with hand.
- Divide the mixture into 8-10 equal balls. Give a shape of tikki (pattay). If you find that the mixture is not binding together then add 1 tsp of corn flour or 1-2 tsp of bread crumb.
- Coat the tikkies with bread crumbs and shallow fry them. Cook turning sides till evenly golden all around. Drain on an absorbent paper.
- Place the tikkies in a serving plate. Sprinkle some chaat masala over it and serve.