Hari used to make a curry using soya nuggets. I used to love this dish as it was healthy, spicy and worked well with either rice or rotis. In those days, there was only one brand available – Nutrela from Ruchi Soya Industries. When I turned vegan some years ago, someone introduced a brand called Veggit – and told me that the Ruchi brand was filled with all-purpose flour (maida). I therefore switched to Veggit. But this brand soon disappeared from the market – and therefore, I stopped buying soya granules or nuggets. It was only recently that a friend checked the label of Ruchi and informed me that it seemed to be whole food with no all-purpose flour. Am I delighted?

Ingredients
1 cup soya granules
4 cups water
1 large onion, chopped fine
1 medium sized potato, chopped fine
1 tomato, chopped fine
2 green chillies, chopped fine
1 tbsp chopped coriander leaves 
1/2 tsp red chilli powder 
1/2 tsp coriander powder (dhania powder, kothamalli podi) 
1/2 tsp garam masala powder 
3 tbsp chickpea flour (besan, kadalai mavu)
1 tbsp peanuts, crushed fine
Salt to taste
Method
Boil the 4 cups of water
As the water begins to boil, add soya granules 
Remove from flame immediately and cool
Squeeze the water from the granules and set aside
Heat a wok
Add onion and sauté till onion is translucent 
Add tomato and potato
Add the red chilli and coriander powders
Add a little water, mix well and cook for 10 minutes
Once potato is cooked, add the soya granules 
Add green chillies, garam masala and coriander leaves 
Mix well
Add the crushed peanuts, salt and chickpea flour 
Cook for a minute
Remove from flame and cool
Take portions of this mixture and shape into cutlets 
Roast on a girdle (turning over once one side is browned)
Serve warm with sauce, chutney or dip of your choice
Enjoy!

Ingredients