Soya Chunks, also known as meal maker, are small nuggets of defatted soy flour, a by-product of extracting soybean oil. They’re a plant-based protein powerhouse, making them an excellent meat alternative for vegetarians and fitness lovers alike.
But here’s the thing: Soya Chunks need to be cooked the right way—else, they can taste bland, rubbery, or too chewy. In this blog, you’ll discover 7 expert tips to cook soya chunks perfectly, along with a step-by-step Soya Chunks Masala Curry recipe using Sparsh Masala for restaurant-style taste at home.
What Makes Soya Chunks Special?
- Rich in protein: Around 52g protein per 100g
- Low in fat and carbs
- Great for muscle building and weight loss
- Takes on flavor beautifully when cooked right
Despite all the benefits, people often struggle to make soya chunks taste good. The secret? Proper prep + right masalas = magic!
- Boil in Salted Water: Always boil soya chunks in salted water for 5–7 minutes. This adds flavor from the inside out.
- Squeeze Out Excess Water: Once boiled, rinse in cold water and squeeze out the excess moisture. This helps absorb spices better during cooking.
- Marinate for Maximum Taste:Toss the boiled chunks in curd, turmeric, chili powder, and Sparsh Masala Garam Masala for 20 minutes before cooking for deeper flavor.
- Always Use Fresh Onions & Tomatoes Freshly chopped onions and tomatoes give soya recipes a real, home-cooked base—not canned sauces.
- Add Soya Late: Add soya chunks to the gravy only after it’s cooked—this keeps them from overcooking and getting rubbery.
- Let It Simmer Once added to the gravy, simmer gently for 5–7 minutes to absorb the masalas.
- Use Sparsh Masala for That Final Punch
Whether it’s Sparsh Chana Masala, Sparsh Garam Masala, or Sparsh Kitchen King Masala, just 1 tsp adds that dhaba-style flavor to your curry.
Recipe – Soya Chunks Masala Curry with Sparsh Masala
Ingredients:
- 1 cup soya chunks
- 1 large onion (finely chopped)
- 1 tomato (pureed)
- 1 green chili (slit)
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp chili powder
- 1 tsp Sparsh Masala Kitchen King or Garam Masala
- Salt to taste
- 1 tbsp oil
- Fresh coriander for garnish
Method:
- Boil Soya Chunks: Boil 1 cup soya chunks in salted water for 6 minutes. Rinse in cold water and squeeze.
- Sauté Base: Heat oil in a pan. Add onions and sauté till golden. Add ginger-garlic paste, green chili.
- Spices & Tomato: Add turmeric, chili powder, and Sparsh Masala. Mix. Add tomato puree and cook till oil separates.
- Add Soya: Add the soya chunks and ½ cup water. Cover and simmer for 7 minutes.
- Finish: Garnish with fresh coriander. Serve hot with roti, rice, or pulao.
Quick Recipe Ideas Using Soya Chunks
- Soya Chunk Pulao: Stir-fry soya chunks with veggies and add to basmati rice. Season with Sparsh Biryani Masala.
- Soya 65: Deep fry marinated soya chunks with cornflour and Sparsh Masala for a spicy snack.
- Soya Tikka Wrap: Toss grilled soya chunks in tikka masala, wrap in roti with onion rings and mint chutney.
- Muscle growth: Ideal for gym-goers and vegetarians.
- Heart healthy: Low in saturated fat and cholesterol.
- Bone health: Rich in calcium and iron.
FAQ
Boiling in salted water is enough. Soaking in hot water is optional but doesn’t add flavor like boiling does.
Yes, in moderation. They’re a healthy protein source but should be part of a balanced diet.
Yes! Sparsh Chana Masala gives an earthy, tangy taste that complements soya chunks well.
Yes! Boil, marinate, and then air-fry for a healthy snack option.
Absolutely. They’re a great way to add protein to your child’s diet, especially if they’re vegetarian.
Conclusion
Let Sparsh Masala Elevate Your Soya Game
Cooking soya chunks isn’t hard—you just need the right prep and perfect spices. With the help of Sparsh Masala, even the blandest soya turns into a mouthwatering dish the whole family will love. Whether it’s a weeknight curry or a high-protein lunchbox idea, soya chunks are versatile, affordable, and delicious.
