SOYA WADI DELIGHTS
HEALTHY & TASTY
Soya wadi or soya chunks, as they are known, are made using soy flour that has been ‘defatted’, or the oil is removed. They are the by-products left after extracting soybean oil and have a rough texture when left dry. The texture quickly changes to soft and spongy as soon as submerged in warm water or added to gravy. They are known as ‘vegetarian’s meat’ as their nutritional profile is comparable to several non-vegetarian foods. Soya chunks are also very versatile and can be cooked to have a similar flavour as non-veg curries.
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Soya chunks pack numerous benefits and enable faster muscle building and metabolism. They are great for the health of bones, hair and skin health. According to a few surveys conducted a while back, it was found that soy chunks can efficiently lower the levels of bad cholesterol in the body and protect the heart from ailments. The study also discovered that soy chunks prevent excess fat from accumulating around the organs, thereby promoting weight loss. The chunks are loaded with fibre, thus allowing the food to pass slowly through the system and keeping you full for longer.
“Soya chunks or wadis are amazing to experiment with, I have tried working with them in Indo- fusion recipes as well including with a spicy peanut butter chutney Indonesian style, the soya garlic based sauce in the Filipino style and even a mexican soya salsa tortilla wrap! It is just too good”
Chef Kaviraj Khialani
Here are a few of my recipes using Soya Wadi or Soya Chunks!
Recipe-1] ALOO SOYA WADI KI SUBZI
Recipe-2] SOYA WADI KA SNACK
Recipe-3] SOYA WADI TAVA MASALA
Recipe- 4] SOYA WADI AUR MATTAR KA PULAO
Recipe- 5] HARE MASALE WALI SOYA WADI
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About the author
Dr. Kaviraj Khialani, celebrity master chef is a Mumbai based food and hospitality consultant. He is specialised in over 33 plus international cuisines & is a two times national award winner for his excellence in his field of expertise. Chef Kaviraj has worked with some of the reputed hotel chains & airline companies in India & Overseas. He is a renowned academician, food designer & author- writer on food and culinary features, besides having been featured on Colors Television & Star plus he loves trying global fusion cooking promoting Indian food on an international platter for the diaspora.
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