Soya Chunk Pepper Fry | High-Protein Vegetarian Side Dish

“A spicy, flavorful stir fry made with protein-rich soya chunks, aromatic spices, and a final touch of pepper.”

This recipe is a wholesome vegetarian side dish that pairs beautifully with rice or chapati. The key step is squeezing out water from the cooked soya chunks so they soak up all the masala flavors.

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🛒 Ingredients

• Soya chunks – 2 cups
• Water – 5 to 6 cups (for boiling)
• Salt – as required
• Oil – 4 to 5 tbsp
• Fennel seeds – 1 tsp
• Green chilies – 2, slit
• Onions – 2, finely chopped
• Tomatoes – 2, finely chopped
• Ginger garlic paste – 1 tbsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Red chili powder – 1 tsp
• Turmeric powder – 1 tsp
• Black pepper powder – 1 to 1½ tsp
• Coriander leaves – a handful, chopped
• Asafoetida (hing) – a pinch (optional)

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👩‍🍳 Instructions

1. Cook the Soya Chunks

   • In a kadai, bring 5–6 cups of water to a boil with a little salt.
   • Add soya chunks and cook for about 5 minutes until they double in size.
   • Switch off the flame, strain, and soak the cooked chunks in fresh water for 1–2 minutes.
   • Wash thoroughly and squeeze out all excess water.
     👉 This step is crucial — only when fully squeezed can soya absorb the masala flavors.

2. Prepare the Masala Base

   • Heat oil in a kadai. Add fennel seeds and green chilies, saute briefly.
   • Add finely chopped onions and fry until translucent.
   • Add ginger garlic paste and saute until raw smell disappears.
   • Add chopped tomatoes and cook until mushy.

3. Spice It Up

   • Add cumin powder, coriander powder, red chili powder, turmeric powder, hing, and salt.
   • Mix well and cook for about 5 minutes until tomatoes release oil.
   • (Cover if needed for faster cooking.)

4. Add Soya Chunks

   • Add the squeezed soya chunks to the masala.
   • Sprinkle pepper powder, toss everything together.
   • Mix well and cook on medium-low flame without covering for 5 minutes.

5. Finish

   • Add chopped coriander leaves, mix well, and switch off the flame.

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🌟 Tips

• Always squeeze out water from boiled soya chunks completely for best flavor absorption.
• Adjust pepper powder to taste — add more for extra spice.
• Tastes even better if rested for 15–20 minutes before serving.

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🍽️ Serving Suggestions

• 🍚 Serve with steamed rice, sambar, or rasam.
• 🫓 Perfect side dish with chapati or phulka.
• Great as a protein-rich filling in wraps or rolls.

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🥦 Nutritional Benefits

• Soya chunks – High in protein, iron, and fiber, great for vegetarians.
• Black pepper – Boosts metabolism and digestion.
• Onion & tomato – Add antioxidants, flavor, and texture.

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“Pepper meets protein – a perfect side dish for rice, roti, or rolls.”

Video Tutorial