33g air‑fried soya chunks tossed in Schezwan sauce. The air‑fryer lets me finish 66g soya chunks daily. I used to feel heavy after eating them, not anymore.
Recipe –
Boil the chunks for 7 mins with a pinch of salt and a dash of turmeric. Drain and squeeze out every drop of water.
Mix with oil or ghee, ginger‑garlic paste, salt, turmeric, garam masala, chicken masala, Kashmiri red chilli, Maggi masala and ½ tsp Schezwan chutney. (Add everything you like.)
Air‑fry at 160 °C for 12‑13 mins, then crank it up to 180 °C for the last 4‑5 mins for extra crunch.
(https://i.ibb.co/nNfG16Hm/5d4ww3e54xtg1.png)
Which air‑fryer are you using?
(https://i.ibb.co/1fHDmPRC/x0g6ay327xtg1.jpg)
Fried soya and potatoes.
I'll try this today. Thanks for sharing!
Taste isn't the issue; they tend to slow digestion and cause a bit of bloating.
Can I skip the chicken masala?
Day 1 of trying this:
Day 3 of trying this:
Just preheat the air fryer, set it to 180 °C and cook for 15 mins.
I usually make soya Manchurian with Chings masala in the air‑fryer.
Will give this a try today.
I've got a simple, tasty recipe too.
Boil the chunks for 5‑6 mins.
Then pan‑fry with a little ghee and add masala, turmeric and salt to taste.
Here's my everyday recipe.
Boil the chunks naturally and squeeze out the water.
In a pan, heat 1 tbsp ghee, add 3‑6 garlic cloves, one minced onion, oregano, chilli flakes, turmeric, black pepper, ½ tbsp soy sauce, 1 tbsp ketchup and 1 tbsp Schezwan sauce. Mix well; for extra tang add a splash of white vinegar.
Sauté for a minute, then add the chunks. Cook on low heat for 5‑8 mins and serve hot.