Suitable for:
Vegetarian, Low Carb
Serves:
2 people
Output:
- 11-12 pieces
Time:
- Prep Time: 15 minutes
- Cooking Time: 20-25 minutes
Protein Density:
55.50%
Recipe Macros: Defatted Soya Pyaazi
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 198.3 kcal | 27.5 g | 0.7 g | 28 g | 20.5 g |
Ingredients: Defatted Soya Pyaazi
| Macro Ingredients | Qty | Micro Ingredients | Qty |
|---|---|---|---|
| Defatted Soya Flour | 50 g | Baking Soda | 1/4 tsp |
| Onions | 150 g | Kalonji | 1/3 tsp |
| Red Chilli Powder | 1/4 tsp | ||
| Water | as much required | ||
| Salt | as per taste | ||
| Ginger Chilli Paste | 1/4 tsp | ||
| Coriander Leaves | 1 tbsp |
Procedure 1:
1. Mix all ingredients, make a loose dough and keep aside for 10 minutes.
2. Make small balls out of the dough and air fry in a preheated air-fryer for around 2 minutes at 170 degrees.
3. Turn the balls after 2 mins and cook for another 2 minutes.
4. Now remove the balls from air-fryer and press them gently to flatten them.
5. Air fry the flattened balls again for 12-15 minutes at 170 degree celsius flipping twice in between.
6. Garnish with coriander leaves and serve hot.
Your soya pyaazi pakora is ready.
Serve them hot along with tea or coffee.
Outcome:
Soft, crunchy.
Shelf Life:
To be eaten as and when prepared
Storage Instructions:
You can store them for few hours (crunchiness will reduce). No refrigeration required.
Additional Info:
- Salt can be added to onions and kept aside for 2 minutes before adding soya flour.
- You can add palak, methi or any vegetables of your choice to make pakodis in the same manner.
- You can use finely sieved soya chunks powder instead for defatted soya flour.
