In my second week of cooking carnival, after posting two gravy based recipes of soy nuggets, I wanted to make some quick starter with it. Something that could be liked by my kids and husband as well. My whole family is fond of Chinese food. So I tried to give it that touch.I had soaked half packet (100 grams) of nuggets, but wasn’t sure of the outcome or more appropriately, the reaction of my family, so made a small batch of it initially. As soon as I placed the nuggets on the table, they were gone in a minute. So I made another batch with rest of the soy chunks.
|Soy nuggets||1 cup
|Corn flour||1 tablespoon|
|Sooji ||2 teaspoon|
|Ginger garlic paste||1 teaspoon|
|Soy sauce||1 teaspoon|
|Chili sauce||1 teaspoon|
|Tomato sauce ||2 teaspoons|
|Five spice powder ||½ teaspoon|
|Chili powder|| ½ teaspoon
|Salt||acc to taste|
- Soak soya nuggets in hot water for 5 minutes.
- Drain and squeeze well to remove all the water.
- Transfer nuggets to a bowl.
- Add all the ingredients and mix to coat nuggets well.
- Keep them for about 10 minutes to absorb the flavors.
- Heat oil in a pan and fry them till crispy.
- Drain on a tissue paper to absorb excess oil.
- Serve immediately and enjoy the little spiciness, tanginess and sweetness of the Chulbule Soy Nuggets.