Soya chunks surprisingly tasty!

[Chetan]

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.

[Vishal]

Which air‑fryer are you using?

[Aarav]

Fried soya and potatoes.

[Nisha]

I'll try this today. Thanks for sharing!

[Seema]

Taste isn't the issue; they tend to slow digestion and cause a bit of bloating.

[Satish]

Can I skip the chicken masala?

[Dayanand]

Day 1 of trying this:

Day 3 of trying this:

[Satish]

Just preheat the air fryer, set it to 180 °C and cook for 15 mins.

[Saritha]

I usually make soya Manchurian with Chings masala in the air‑fryer.

Will give this a try today.

[Rakesh]

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.

[Aravind]

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.