South Indian-style soya masala using a two-stage cooking technique—paste marination followed by tawa frying—to build aromatic complexity and textural contrast. This 3-step quick recipe trends on the vegetarian market with the bold claim of outperforming meat-based dishes; scalable for meal prep and restaurant adaptation.
The ultimate vegetarian starter that tastes better than meat! Ready in just 3 steps. 👇
Looking for a quick, spicy, and irresistible side dish? This Tawa Pepper Soya Masala is exactly what you need! Made with a rich peanut-cashew paste and a peppery kick, it pairs perfectly with chapati, dosa, or even just as a mouth-watering snack straight off the tawa.
Try this easy 3-step recipe at home and let me know how it turns out! Drop a "Soya" in the comments if you want me to share more quick, restaurant-style recipes. 👨🍳✨
Ingredient List
For the Marination:
Soya Balls: 1 ½ Cup (soaked and squeezed)
Gold Winner Oil: 2 to 3 Tbsp
Chilli Powder: 1 Tbsp
Turmeric Powder: A pinch
Salt: To Taste
Chicken Masala: 1 ½ Tbsp
Ginger Garlic Paste: ¾ Tbsp
Coriander Leaves: As Required
Peanuts: 3 Tbsp (blended into a paste)
Cashews: 15 Nos (blended into a paste)
For the Base Cooking:
Gold Winner Oil: As required for cooking
Crushed Garlic: 15 Cloves
Dry Red Chilli: 4 Nos
Curry Leaves: As Required
Water: A splash for consistency
For the Tawa Fry:
Gold Winner Oil: 1 Tbsp
Onion: 1 (Big Size, sliced)
Curry Leaves: A handful
Pepper: 1 Tsp
Cumin Seeds Powder: ½ Tsp
Coriander Leaves: As Required (for garnish)
Type 'Soya' in the comments to get three different soya recipes that you haven't cooked before! 👨🍳✨
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