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Soya Chilli Dry
A spicy, crispy desi‑Chinese starter made with flavored soy chunks (soya badi) tossed in a tangy chilli sauce. The dish can be fried for extra crunch or kept healthy by skipping the frying step.
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Cost Breakdown
Critical Success Points
- • Boiling soy chunks until they puff up fully
- • Squeezing out all excess water before coating
- • Maintaining oil temperature at ~170°C for crisp frying
- • Thickening the sauce with a smooth cornstarch slurry
Safety Warnings
- • Hot oil can cause severe burns; use a thermometer or test with a small piece of bread.
- • Boiling water and steam can cause scalds; handle the pot with oven mitts.
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