Cook ½ cup soya chunks in enough water until it is frothy and soft. Alternatively, you can also soak soya chunks in enough hot water for about 30mins.

Strain off the water and squeeze extra water out of the cooked soya chunks.

In a mixing bowl add cooked soya chunks, 3 tablespoon rice flour, 2 tablespoon all-purpose flour/maida, ½ teaspoon ginger garlic paste, ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder, ¼ teaspoon turmeric powder and salt as needed.

Mix well so that the flours & spice powders coat the soya chunks. Sprinkle water little by little and mix it in. I used ~¼ cup of water.

The soya chunks should have enough coating around, with no dry spots. If the mixture looks runny, add little more rice flour and all-purpose flour to adjust the consistency.

Meanwhile heat oil for deep frying and set it on medium flame. Fry a batch of soya chunks without overcrowding the oil. Turn them around after a minute, cooking until they are crisp and golden.

When the soya chunks are crispy and golden, remove from oil and place on a kitchen tissue. Repeat this with rest of the soya chunks.

Finally fry a small handful of washed & pat dried curry leaves in the hot oil and add it to the fried soya chunks.

Serve hot immediately as a starter, appetizer, tea-time snack or a side dish for rice recipes.