When craving something for breakfast or an evening snack that satisfies the palate while remaining wholesome, soybean chunks tikka serves as an ideal and rewarding option. Soybean chunks are widely recognized as a robust source of protein, and combining them with assorted vegetables and potatoes yields a remarkably tasty snack. The best part is that preparing this dish requires neither excessive effort nor an extensive list of hard-to-find ingredients.
Initial Preparation Steps
Koderma homemaker Radhika Prajapati shared the method for crafting this savory snack, explaining that the soybean chunks should first be submerged in hot water and left to soak for a short duration. Once the chunks have expanded thoroughly, their excess water must be squeezed out completely. Following this, transfer them into a mixer grinder and grind them to a slightly coarse texture. It is important to ensure that excess moisture does not remain in the chunks, otherwise the resulting mixture will become too loose. Next, finely chop two onions, one beetroot, half a capsicum, three green chilies, and a small piece of ginger. Additionally, take two to three boiled potatoes and mash them thoroughly. Combine the mashed potatoes, ground soybean chunks, and all the chopped vegetables together in a large mixing bowl.
Forming the Tikka Shapes
She further explained that a bowl of gram flour, known as besan, is added to the mixture. Following this, salt, turmeric powder, red chili powder, cumin powder, and garam masala are added according to taste, and all the components are mixed well. By sprinkling a little water as needed, a firm mixture is prepared that allows tikkis to be shaped effortlessly. Once the consistency is ready, take small portions in your hands and form them into round or flattened tikkis. These can be customized into smaller, larger, or any preferred shape based on personal taste.
Cooking Until Golden Brown
She noted that a non-stick pan should now be heated over a low flame. Once the pan is warm, apply a little mustard oil or refined oil to grease it properly. Place the prepared tikkis into the pan one by one and drizzle a little oil over the top. Cook the tikkis over a low to medium flame so that they cook thoroughly not just on the outside, but right through the inside as well. Once a light brown hue appears on one side, flip them over carefully and roast the other side thoroughly. After both sides achieve a golden-brown color and are cooked to perfection, remove them from the pan.
She concluded by stating that the prepared soybean chunks tikka can be served during morning or evening tea alongside almond chutney, green chutney, or plain tea. Due to the inclusion of soybean chunks, gram flour, and vegetables, this dish serves as a superior alternative packed with protein and other essential nutrients compared to conventional snacks.
