Vegetarian Chicken 65
Elevate your snacking game with Vegetarian Chicken 65—a mouthwatering meat-free twist on the classic Indian favorite! Perfectly hydrated soy nuggets are marinated in a zesty blend of yogurt, red chili powder, turmeric, garam masala, and ginger-garlic paste, ensuring an explosion of bold flavors in every bite. Coated in a crispy layer of cornflour and all-purpose flour, these nuggets are fried to golden perfection before being tossed with fragrant curry leaves and spicy green chilies for an irresistible finishing touch. Quick to prepare and ideal for sharing, this vegetarian appetizer pairs beautifully with chutneys or simply on its own as a guilt-free indulgence. With easy-to-find ingredients and an authentic taste, Vegetarian Chicken 65 is the ultimate crowd-pleaser for your next gathering.
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Recipe Information
Ingredients
- 250 grams Soy nuggets
- 100 grams Plain yogurt
- 2 teaspoons Red chili powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Garam masala
- 2 teaspoons Ginger-garlic paste
- 2 tablespoons Cornflour
- 2 tablespoons All-purpose flour
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 250 ml Oil
- 15 leaves Curry leaves
- 3 whole Green chilies
- 2 tablespoons Fresh coriander
Instructions
Begin by hydrating the soy nuggets according to the package instructions. Typically, this involves soaking them in hot water for 10-15 minutes until they soften, followed by a good rinse under cold water. Squeeze out excess water and set aside.
In a large mixing bowl, combine plain yogurt, red chili powder, turmeric powder, garam masala, ginger-garlic paste, lemon juice, and salt to create a smooth marinade.
Add the squeezed soy nuggets to the marinade and mix well, ensuring each piece is evenly coated. Allow it to marinate for at least 30 minutes for best results.
After marination, add cornflour and all-purpose flour to the bowl. Mix everything thoroughly to form a thick coating on each nugget. Adjust with a splash of water if the mixture is too dry.
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot enough, carefully add the coated nuggets in batches, frying until they turn crispy and golden brown. Remove and drain on paper towels to remove excess oil.
In the same pan, remove excess oil, leaving about 2 tablespoons in the pan. Add curry leaves and sliced green chilies, sautéing them until fragrant.
Toss the fried nuggets in the pan with curry leaves and green chilies for an added layer of flavor. Cook for another 2-3 minutes.
Garnish with freshly chopped coriander and serve hot as a snack or appetizer.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.9 g | 358% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 23.1 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 762 mg | 59% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
