Air fryer recipe · Starters
Soya Chunks 65 Protein Poppers
Spicy South-Indian style soya chunks with a fiery curry-leaf coating and serious protein punch.
- 22 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 305kcal
- 69.9 gprotein
- 9.4 gcarbs
- 3.0 gfat
- 0.6 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soya chunks1 cup, soaked
- Red chilli powder1 tsp
- Ginger-garlic paste1 tsp
- Rice flour2 tbsp
- Curry leaves10 leaves
- Lemon juice1 tbsp
Method
Soak and squeeze
Soak the soya chunks in hot water for 15 minutes until they swell, then squeeze each one hard to force out every drop of water. Dry, squeezed chunks drink up the marinade and crisp in the basket instead of staying soggy.
Make the spice slurry
Mix the red chilli powder, ginger-garlic paste, rice flour, lemon juice and a splash of water into a thick paste. Toss the squeezed chunks through it until each is fully coated, as the rice flour is what crisps into a light crust.
Add the curry leaves
Scatter torn curry leaves through the coated chunks for that signature 65 aroma, then let everything rest for 10 minutes. The short rest gives the spices time to settle into the chunks so the flavour runs deeper, not just on the surface.
Spread in the basket
Arrange the chunks in a single layer and give them a light spray of oil on top. Keeping them apart with a little space around each lets the hot air reach every side, so the coating crisps evenly rather than in patches.
Air-fry the poppers
Air-fry at 190°C for 16 min, shaking the basket twice along the way so the chunks brown on all sides. They are ready when the outside is crunchy and deep in colour while the centre stays soft and chewy.
