Tuesday, November 18, 2014

Soya Granules Stir Fry and Patti Samosas Two Ways


Until 18 yrs of age the one dish I could eat at anytime be it breakfast, lunch or dinner and even as an anytime snack was the Tallele Vale Sode with rice roti. I could eat a whole Chavlachi Roti, which is almost 16 inches in size. Wrapping the morsel of roti around the tallele sode with a little excess oil was absolutely soul satisfying than anything in the world. Then I turned vegetarian. I mostly don't like to make something veg taste like non-veg because I have grown to love my veggies with the exception of mushrooms. The only way I like my mushrooms is mock non-veg.

On this day with the thought of trying to create a veg version of tallele vale sode I chose soya granules as a suitable ingredient. So lets see how I did it and then I'll tell the result of this experiment.


Patti samosa strips 
(I used 15 from the pack of 25)
1 cup soya granules
4 medium onions chopped
3-4 green chilies chopped
a small bunch cilantro chopped fine
1/4 teaspoon turmeric powder
2 teaspoon Koli masala
2 teaspoons kokum agal (concentrate)
or 3-4 kokum pieces
salt to taste
sugar to taste
3-4 tablespoons oil

First wash soya granules in copious amounts of water to remove excess starch. Soak them in water, the level of water should be well above the granules allowing it to swell up.

Heat oil in a kadhai. Fry the onions till they just start browning. Add the turmeric and Koli masala. Add the chopped cilantro. Give a good stir.

Squeeze out excess water from the soaked soya granules and add them to the fried onions. Mix well. Cover and cook for 5 mins.

Now finish off the dish with kokum agal, salt and sugar to taste. Mix well. Cover and let it rest till completely cool.

This soya granule stir fry can be called veg Kheema or Mock Tallele vale sode. This stir fry is quite close in taste to tallele vale sode but the texture of sode cannot be replicated with soya granules. Those who have never eaten sode will love this.

But sode are sode after all, nothing can beat plump sode made into bits and stir fried. The koli masala lends the spice and the kokum married to it makes it lipsmacking good!

After its completely cooled, start making the patti samosas.

Making Patti samosa:

Pull out one strip at a time and make a cone. Fill the cone with the yummy Soya Granules Stir Fry. Seal the open end by folding over the end of the strip and apply a paste of flour to pack it completely before it goes into the hot oil for frying or baking. Make 4 at a time. Do not fill all at once as the pattis dry out.


Keep a small kadhai of oil to heat on medium and fry the patti samosas 4 at a time. Drain on a few layers of tissue. Serve warm with ketchup and mint cilantro chutney.

Fried for Dad


Preheat oven at 200 deg celcius. Grease a cookie sheet with oil and line up the samosas. Brush them lightly with oil. Bake for 15 mins on one side then turn over and bake the other side for another 15 mins. This will given evenly baked samosas.

We like these patti samosas especially dipped in both ketchup and mint cilantro chutney.

Baked for me

Try these delicious bites and bless me later for sharing this lip-smacking recipe with you.

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