Soya mince, called texturized vegetable protein is an easy to use and inexpensive source of protein.
Soya mince is made from soy flour and may be left plain or flavored to mimic proteins. You can purchase dried soya mince in a shelf-stable form or opt for frozen or refrigerated products. Frozen and refrigerated soya mince can be used as you would any ground meat product.
Despite being a meat eater soya has a big place in our home. We tend to favour it more than ‘real’ mince. It does need extra flavourings but its amazing to use and very versatile.
These are bhora’s no different to daler bhora.
I tend to stick to my own rule of quantities that suit our palates.
INGREDIENTS
each measuring cup of soya mince I use
1 large onion finely sliced
1 cupful chopped coriander
3 green chillies finely chopped
4 tbsp flour
1 tsp salt
1 tbsp methi leaves
1/2 tsp chilli powder (optional)
1 tsp chilli flakes
1 tsp tumeric
1/2 tsp sugar
METHOD:
Thoroughly wash the soya mince in hot water…then let it soak in hot water while you prep below.
When cool enough sqeeze out the excess water from mince…the drier better.
Mix the mince and all the above very well in a bowl and set aside for a short while. The mixture should hold together. If it does not add more flour.
Heat up vegetable oil.
When the oil is hot add spoonfuls to oil.
Fry on medium…you should see bubbles around the side of bhora’s…
When golden test one…if its cooked through…drain, serve…enjoy!
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