Soya Nutri kulcha is a popular street food in North India, soya chunks served with Kulcha as a combo.
Soya chunks is a popular ingredient in India, a rich source of protein as well as fiber.
I adapted this recipe from here but made few changes.
There are many brands selling this such as Soya Nutri, Forture soya chunks, Nutrela etc. Soya chunks is also known by many names like soya meal maker, soya nuggets and also found in different forms as soya chaap, soya granules.
It is also available in different size, I used the small sized chunks variety.
Other main ingredients :
- Onion & tomato base
- Soya sauce
See recipe card below, for quantities.
Is video more your thing? Check out my Soya Nutri Kulcha video.
I actually experimented by adding chana masala powder instead of adding garam masala powder.
- Chana masala powder - instead of this, you can add ½ teaspoon of each red chilli powder, garam masala powder and coriander seeds powder in place of it.
- Soya chunks - Any size or shape can be replace in place of soya chunks. Cooking time may vary. For example, if you choose the granules, you may not even need to pressure cook.
- Tea powder - I used 2 teaspoon of tea powder and brewed black tea to use in the recipe. But you can add a tea bag if you have one.
This recipe is naturally vegan, but if you want you can add 1 tablespoon of ghee or butter along for excellent flavor.
- Spicy - depending on the spice level, you can increase the chilli powder or green chilli's count. Likewise, you can lower the spice level too.
- Kid friendly - add a dash of cooking cream at the end to make it tasty and rich.
See this soya chunks dry curry recipe on my website!
Leftovers can be refrigerated, it will be good for 2 days. But make sure you do not leave in counter top for long time before refrigerating.
To consume, reheat well for good texture.
The secret to a perfect tasting soya chunks recipe is cooking it perfectly. If undercooked, the texture will not be pleasing. Especially if you are trying to develop taste for it.
If over cooked, it will loose it's texture completely and become mushy. So ensure to cook it right.
Tea is added for color, as well as the taste similar to anardana seeds which gives an astringent taste.
Nutri kulcha | Soya chunks recipe
- ½ cup Soya nutri
- 1 Onion
- 2 Tomato puree
- 2 teaspoon Ginger garlic paste
- 1 tea bag I used brewed tea
- 1 teaspoon soya sauce
- 1 Green chilli
- 1 teaspoon Chana masala
- ⅛ teaspoon Turmeric
- ½ teaspoon chilli powder
- ½ teaspoon Amchoor powder
- ½ lemon
- Salt as needed
- 1 tablespoon Oil
- ½ inch Cinnamon
- 1 cardamom
- 1 Clove
- 1 Biryani leaf
- ½ teaspoon cumin
Cooking soya chunks
- First, in a pressure add soya chunks, salt, 1 cup water.½ cup Soya nutri, Salt as needed
- In goes tea bag (I used brewed tea).1 tea bag
- Pressure cook just for one whistle. Let pressure release naturally.
- Once done, strain over a metal strainer. You can save this water use it later.
- Squeeze the soya chunks and set aside.
- In the same pressure cooker, add oil and the tempering items.
- In goes finely chopped onion, green chilli.1 Onion, 1 Green chilli
- Fry until soft and golden brown. Add ginger garlic paste. I used my garlic press since I did not had stock.2 teaspoon Ginger garlic paste
- Add tomato puree. (Just grind 2 tomato in mixer smoothly)2 Tomato
- Add all the spice powders. Mix well and cook for 2 mins.1 teaspoon Chana masala, ⅛ teaspoon Turmeric, ½ teaspoon chilli powder, ½ teaspoon Amchoor powder
- Masala will ooze oil and turn shiny.
- Add the soya chunks, required salt. Pour in 1 cup water (or the reserved water, but adjust liquid to 1 cup)Salt as needed
- In goes the soya sauce and mix well. Almost for got important ingredient, haha. Close the lid, pressure cook for another whistle.1 teaspoon soya sauce
- Let pressure release naturally, open the cooker.
- Finally, squeeze lemon juice and mix.½ lemon
- I used my small pressure cooker, you can do in open pan too.
- Do not over cook or under cook soya chunks.
Cooking soya chunks
- First, take a pressure and add soya chunks, 1 cup water, also ½ teaspoon salt.
2. Then, in goes tea bag (I used brewed tea).
3. Pressure cook just for one whistle. Then, let pressure release natural for soft results.
4. Once done, strain over a metal strainer. You can save this water use it later.
5. After draining, squeeze the soya chunks furthermore from excess tea and set aside.
6. In the same pressure cooker, add oil following the tempering items.
7. After that, in goes finely chopped onion, green chilli.
8. Fry until soft and golden brown. After that, add ginger garlic paste. I used my garlic press since I did not had stock.
9. Then, pour in the tomato puree. (Just grind 2 tomato in mixer smoothly)
10. Following that, add all the spice powders.
11. Mix well and continue by cooking for 2 mins.
12. As we cook, the masala oozes oil and turns shiny.
13. Add the soya chunks, required salt.
13. Add 1 cup water (or the reserved water, but adjust liquid to 1 cup)
14. Pour in the soya sauce and mix well. Almost for got important ingredient, haha. Close the lid, pressure cook for another whistle.
15. Let pressure release naturally, open the cooker.
16. Finally, squeeze lemon juice and mix.
Serve with Kulcha as it is supposed to be served. They serve it in a different way by giving a dip in the gravy itself, but i served it this way with onion and coriander topped as I like it so.