Manjushree's Kairuchi

Soya Burji

  • Cusine :North Indian
  • Serve :4
  • Preparation time :45 Minutes


  • Soya Granules 1 cup
  • Onion 1
  • Capsicum 1/2
  • Tomato 2
  • Green peas 1/2 cup
  • Ginger garlic paste 1 Tbsp
  • Garam masala powder 1 Tsp
  • Coriander powder 1 Tsp
  • Cumin powder 1 Tsp
  • Red chilli powder 1 Tsp
  • Oil 1 tsp
  • Fennel seeds 1 Tsp
  • Kasuri Methi 1/4 tsp
  • Pinch of Turmeric
  • Pinch of Asafetida
  • Coriander leaves for garnishing
  • Salt as required


Soya granules and Soya Chunks are by product of soyabean, these also known as texturized vegetable protein, difference between soya chunks and soya granules is that soya chunks are bigger in size, while granules are tiny sprinkles. It is very high in protein,fiber and very good for i am come with very tasty soya granules dry, it goes well with chapathi. Making procedure and used ingredients explained below, prepare and give your feedback. 

Soak the soya granules in hot water for 5 minutes, then drain and squeeze out all the water. 

Heat oil in kadai, once it become hot add fennel seeds, asafetida, turmeric, ginger garlic paste,chopped onion, capsicum,tomato and green peas, fry till all vegetable cook well.

Now add red chilli powder, coriander powder, cumin powder, kasuri methi and salt salt mix well.

Lastly add squeezed granules and coriander leaves, combine well.

Serve hot with chapathi. 




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