Spicy Soya Bhurji
by Tarla Dalal
Added to 172 cookbooks
This recipe has been viewed 65022 times
Can you even imagine the usually bland soya granules in such an interesting form? Be prepared to be surprised! Ginger-garlic adds its unique flavour to the Spicy Soya Bhurji, as do the well-chosen combination of spices.
Spice lovers can add more zing to this subzi by adjusting the amount of green chillies. I made it using only 2 teaspoons of oil to tighten the calorie count! For a variation, replace granules with grated tofu.
This subzi is a protein and calcium booster for growing bones; so make sure you give it to your child, by stuffing it into chapattis or as a sandwich filling, along with tomato ketchup!
- For soaking the soya granules, combine the soya granules, salt and 1½ cup of warm water together in a bowl and keep aside for 5 to 7 minutes.
- Squeeze the soya granules thoroughly, retain them and discard the drained water. After soaking, the granules are approximately 1 ½ cup.
- For making the spicy soya bhurji recipe, heat the oil in a deep non-stick pan, add the cumin seeds, finely chopped garlic, finely chopped green chilies and finely chopped ginger and sauté on a medium flame for 30 seconds. You can even use ginger-garlic-green chili paste instead of this.
- Add the finely chopped onions and finely chopped capsicum and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes, turmeric powder, chilli powder, garam masala and salt and ¼ cup of water and cook on a medium flame for 4-5 minutes. Ensure that the masala doesn’t stick to the bottom, so stir it continuously. Be careful while adding the salt as we have already added the salt while soaking the soy
- Add the soaked soya granules, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.
- Switch off the flame, add the coriander and mix well. Serve hot.
- Serve the spicy soya bhurji hot with chapatti or paratha and a crunchy cabbage salad for a wholesome for a wholesome lunch or dinner.
- You can also serve spicy soya bhurji along with dal and roti for a weekday meal. To add extra nutrition, add a bowl of raita/glass of buttermilk and and chatpata chana and potato salad to your meal.
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