I was inspired to make this Soya Tikki from Lakshmi, the lady who helps with cooking. This is the soya-based recipe that may just make me eat soya on a regular basis. 🙂
Lakshmi is a treasure-trove of recipes with soya and is vastly amused that I do not like soya. She is bent on changing my mind about soya and keeps trying to tell me about delicious recipes. I relented this week because I am on a high-protein diet to support my exercise routine and cannot eat eggs because it is Shravana Masam. So soya is top of my list as a substitute along with paneer.
This recipe for Soya Tikki is also a no onion, no garlic recipe and so it ticked all the dietary and religious boxes. Now that I have had these tikkis, I must admit they are delicious (thank you, Lakshmi :)). I now look forward to trying another soya recipe she shared with me.
Recipe for Soya Tikki: A High-Protein Snack
Soya Tikki: A High-Protein Snack
- 1 Cup Soya Granules (~100 gms)
- 1 Large Boiled Potato (~ 75 gms)
- 1 tsp Chilli Powder
- 1 tsp Green Chilli Paste
- 2 tsp Chaat Masala
- 1/2 tsp Turmeric (Optional)
- 3 tbsp Finely Chopped Fresh Coriander
- Salt to Taste
- Ghee or Oil for Frying (See Notes)
- Soak the soya granules in 3 cups warm water with 1 tsp salt for 15 minutes.
- Drain all the water and squeeze all the extra water from the soya granules.
- In a large bowl, mix the soaked soya granules, mashed potato, red chilli powder, green chilli paste, chaat masala, turmeric, coriander, and salt.
- Mix well to form a firm dough.
- Divide into 12 equal portions.
- Shape each portion into a disc about 1/2" thick.
- Over medium flame, heat a tava and spread some ghee or oil on it.
- Place a few tikkis on the tava and let them cook till the side facing the tava turns golden brown. Cook on medium flame as the tikkis have to cook through.
- Flip the tikkis over and drizzle a few drops of ghee/oil along the edge of each tikki.
- Let the flip-side of the tikkis turn golden brown as well.
- Serve hot with Dahiwali Pudina Chutney.