Crispy Soya chilly 65 | चटपटा सोया चिली 65 | Soya chilli dry | सोयावड़ी की आसान रेसिपी ।Ranveer Brar

Summary

In this video, chef Ranveer Brar demonstrates how to make Soya Wadi 65, a vegetarian twist on the popular Chicken 65 dish from Chennai. He explains the key steps for preparing the soya chunks, including soaking them in spiced buttermilk and frying them twice for maximum crispiness. The video covers the marination, tempering process, and essential spices like mustard seeds, curry leaves, ginger, and garlic. Ranveer adds personal tips and variations, such as using ketchup or lemon juice, and highlights the dish's meaty texture and protein-rich nature, encouraging viewers to try this easy, flavorful recipe.

Takeaways

• 🍽️ Ranveer Brar introduces the recipe for Soya Wadi 65, a vegetarian twist on the famous Chicken 65.
• 🍗 Chicken 65 originated in 1965 at the Buhari restaurant in Chennai, and has since become a popular dish, known for its crispy texture and flavorful spices.
• 🧄 The recipe is divided into three parts: preparing the soya chunks, marination, and tempering.
• 🥣 Soya chunks should be soaked in spiced buttermilk (ginger garlic paste, salt, spices, curd) for added flavor and boiled to soften the texture.
• 🔥 Ginger, garlic, curry leaves, mustard seeds, and green chilies are essential ingredients in the tempering process for an authentic taste.
• 🌶️ The dish uses classic Indian spices like Degi red chili powder, asafoetida for digestion, black pepper, and a splash of lemon juice for extra zing.
• 🍋 Lemon juice is optional but adds brightness to the dish if the curd used wasn't too sour.
• 🍳 Fry the soya chunks twice for a crispier texture—once to cook them, and then again to ensure they're crispy on the outside and soft on the inside.
• 🍛 The recipe emphasizes the use of curry leaves and minimal vegetables to preserve shelf life, following traditional street food practices in hot climates.
• 👨‍🍳 The final dish is garnished with coriander sprigs, lemon wedges, and a sprinkle of black peppercorn and cardamom powder for added flavor.

Q & A

What is the main ingredient used in the Soya 65 recipe?

The main ingredient in the Soya 65 recipe is soya chunks or soya nuggets.

What makes soya chunks special according to the chef?

Soya chunks have a meaty texture but are not made of meat, making them a great vegetarian substitute with a flavorful and appealing texture.

Why does the chef recommend soaking soya chunks in flavored water or buttermilk?

The chef recommends soaking soya chunks in flavored water or buttermilk with ginger garlic paste, salt, and spices to enhance their flavor and make them more delicious.

What is the significance of Chicken 65, and why is it called that?

Chicken 65 originated in Chennai in a Buhari restaurant in 1965. It was named after the year it was created because the recipe was invented then, and people were unsure what else to call it.

Why doesn't the chef use onions in the recipe?

Onions are not used in many street snacks like Chicken 65 or Gobi 65 because they decrease the shelf life of food in hot climates.

What is the purpose of adding asafoetida in the recipe?

Asafoetida is optional but recommended by the chef because it aids digestion and enhances the flavor of vegetarian dishes.

How does boiling the soya chunks improve their texture?

Boiling the soya chunks softens them from the inside and improves their texture, making them more tender and allowing them to absorb more flavor.

Why does the chef emphasize not stirring the chunks immediately after adding them to the oil?

The chef advises against stirring the chunks immediately after adding them to the oil because it can break the coating, affecting their crispiness.

What role do curry leaves play in the Soya 65 recipe?

Curry leaves are a key flavor component in the recipe, especially in street-style versions of Chicken or Soya 65. The chef emphasizes their importance by calling them a 'monopoly' in this dish.

Why does the chef recommend over-frying the soya chunks?

The chef recommends over-frying the soya chunks because protein-rich foods like these taste better when fried until crispy, and the thick, crispy layer helps prevent the chunks from getting soggy.