Delicious and flavorful Pallipalayam Soya Chunks Fry recipe with detailed step by step pictures. Soya Pallipalayam Fry recipe – easy, quick starter or appetizer or side dish soya chunks roast recipe made Pallipalayam style.
Pallopalayam Soya Chunks Fry is a simple, quick and easy side dish made with meal maker/soya chunks. Soya chunks are quite versatile and much loved in my kitchen. I add them to the gravies, biryani or make side dishes too. Soya chunks or meal maker on its own does not carry much flavor or taste and many people dislike it because of this too.
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In this Pallipalayam style soya chunks roast recipe, we use some basic kitchen staples to make it super flavorful and delicious. It is my take on the popular meat-based Pallipalayam chicken fry. Contrary to the mention of fry, there is no deep frying involved but soya chunks are cooked slowly, roasted until they are golden and crispy. It is a healthy but tasty recipe, that can be made quickly.
Key Ingredients
Soya Chunks also known as Meal Maker is the main ingredient for making Pallipalayam Soya Chunks Fry. It is low calorie, considering the low amount of carbs but at the same time is a rich source of healthy protein. For vegetarians, this helps supplement the meal with good protein.
Chinna Vengayam also known as Shallots/Pearl Onions are one of the essential ingredients in making the masala for this soya roast. You could use regular onions too, but the flavor of pearl onions known as sambar onions/sambar vengayam is unmatched.
Dry Red Chillies are to use to spice this soya chunks fry. There are no spice powders used and the whole red chillies are tempered in hot oil provide a different kind of heat to the roast.
Fresh Curry Leaves, Crushed Garlic Cloves are added to enhance the flavor of the soya fry.
Finely Chopped Fresh Coconut is roasted along with soya chunks and it really is a gamechanger. It is characteristic of pallipalayam style fry - not grated coconut, not dry coconut, not desiccated coconut but chunks of fresh coconut make this dish really delicious.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Soya Pallipalayam Fry
Pallipalayam Soya Chunks Fry is a simple and easy recipe that is beginner-friendly. Check out the notes and tips below for when you try this recipe!
Cooking soya chunks or meal maker until soft is the key to getting crispy yet softer roast. I always cook the soya chunks in enough water until they are soft and water is frothy.
Remove as much water as possible before adding the cooked soya chunks to the pan. This reduces the roasting time significantly and also gets a crispier soya fry.
Using a cast iron pan or a heavy pan is ideal for making this soya pallipalayam fry recipe as we have to roast the soya chunks on low heat until they are golden & crispy.
Serving Suggestions
Soya Chunks Pallipalayam Fry is best served hot, as a side dish with any variety rice or biryani recipes. It can also be served as an appetizer/starter and is a low-calorie option that does not involve any deep-frying. It turns chewy after a few hours and is best to be consumed on the same day. It can not be prepared ahead and but can be stored in an airtight container in fridge. It should be reheated before served again.
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Pallipalayam Soya Chunks Fry Recipe with Step by Step Pictures
First cook 1 cup soya chunks in enough water until soft and the water is frothy. Drain off the water and once cooled down, squeeze off all the excess water. Set aside.
In a blender add 12-15 pearl onions/shallots, 10-12 garlic cloves and few fresh curry leaves.
Blend into a fine paste without adding any water. Set aside.
In a cast iron pan or a heavy pan, heat 1 tablespoon sesame/gingelly oil. Add 7-8 dry red chillies roughly torn into small pieces. Cook for a few seconds.
Add 6-8 pearl onions (or one small onion) finely chopped along with 4-5 garlic cloves crushed. Cook for 3-4 mins on low flame.
Next add the prepared masala paste and cook for a couple of minutes.
Add the cooked soya chunks and mix well.
Now add ¼ teaspoon turmeric powder and salt as needed. Mix well again.
Cook on low flame for 5-6 mins. And then add 2 tablespoon finely chopped fresh coconut and a few fresh curry leaves. Mix well.
Continue cooking on low flame and stir occasionally. Don’t be tempted to add any water. The onions should cook in their own juices and coat the soya.
After 10-12 mins, soya chunks start to change color and absorb all the flavors. Scrap off the bottom of the pan as onion paste starts to caramelize. Continue cooking on low flame.
When the soya chunks are crispy without any moisture and are golden brown, remove from heat.
Serve hot as a starter/appetizer or as a side dish. I served it with ghee rice and it was great!
Recipe Notes
- Adjust the number of dry red chillies depending on the spice preference. As there are no other spice powders used and soya chunks are quite bland in taste, we need the heat from red chillies.
- Using sesame oil enhances the flavor of the roast but if it is unavailable, use any other cooking oil.
- Using shallots/pearl onions is recommended for this roast recipe, but regular onions can be used too although the flavor slightly changes.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Pallipalayam Soya Chunks Fry | Soya Pallipalayam Fry | Soya Chunks Roast Recipe
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Masala Paste
- 12-15 Pearl Onions/Shallots
- 10-12 Garlic Cloves
- Few Fresh Curry Leaves
For Soya Pallipalayam Fry
- 1 cup Soya Chunks
- 6-8 Pearl Onions/Shallots Finely Chopped or 1 Small Onion
- 4-5 Garlic Cloves Crushed
- 7-8 Dry Red Chillies
- 2 tablespoon Finely Chopped Fresh Coconut
- 1 tablespoon Sesame Oil/Gingelly Oil
- ¼ teaspoon Turmeric Powder
- Salt as needed
- Few Fresh Curry Leaves
Instructions
- First cook 1 cup soya chunks in enough water until soft and the water is frothy. Drain off the water and once cooled down, squeeze off all the excess water. Set aside.
- In a blender add 12-15 pearl onions/shallots, 10-12 garlic cloves and few fresh curry leaves.
- Blend into a fine paste without adding any water. Set aside.
- In a cast iron pan or a heavy pan, heat 1 tablespoon sesame/gingelly oil. Add 7-8 dry red chillies roughly torn into small pieces. Cook for a few seconds.
- Add 6-8 pearl onions (or one small onion) finely chopped along with 4-5 garlic cloves crushed. Cook for 3-4 mins on low flame.
- Next add the prepared masala paste and cook for a couple of minutes.
- Add the cooked soya chunks and mix well.
- Now add ¼ teaspoon turmeric powder and salt as needed. Mix well again.
- Cook on low flame for 5-6 mins. And then add 2 tablespoon finely chopped fresh coconut and a few fresh curry leaves. Mix well.
- Continue cooking on low flame and stir occasionally. Don’t be tempted to add any water. The onions should cook in their own juices and coat the soya.
- After 10-12 mins, soya chunks start to change color and absorb all the flavors. Scrap off the bottom of the pan as onion paste starts to caramelize. Continue cooking on low flame.
- When the soya chunks are crispy without any moisture and are golden brown, remove from heat.
- Serve hot as a starter/appetizer or as a side dish. I served it with ghee rice and it was great!
Notes
- Adjust the number of dry red chillies depending on the spice preference. As there are no other spice powders used and soya chunks are quite bland in taste, we need the heat from red chillies.
- Using sesame oil enhances the flavor of the roast but if it is unavailable, use any other cooking oil.
- Using shallots/pearl onions is recommended for this roast recipe, but regular onions can be used too although the flavor slightly changes.
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