Soya Bhaji with Ladi Pav

Instructions

1. 1

   Prepare the Soya Chunks (15 minutes)

   • Bring 4 cups of water to a rolling boil in a pot. Add the soya chunks, turn off the heat, and let them soak for 15 minutes until they are fully rehydrated and soft.
   • Drain the hot water and rinse the soya chunks under cold running water 2-3 times to cool them down.
   • One by one, take each soya chunk and squeeze it firmly between your palms to remove all excess water. This step is crucial for a good texture. Set the squeezed chunks aside.
2. 2

   Sauté the Aromatics (8-10 minutes)

   • Heat oil in a kadai or a wide pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the hing, followed immediately by the finely chopped onion.
   • Sauté the onions for 5-7 minutes, stirring occasionally, until they become soft and turn a light golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Masala (5-6 minutes)

   • Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring and mashing them lightly, until they become soft and you see oil separating from the masala.
   • Lower the heat and add the spice powders: turmeric powder, red chili powder, and coriander powder. Mix well and cook for one more minute, stirring continuously to prevent burning.
4. 4

   Combine and Simmer (8-10 minutes)

   • Add the squeezed soya chunks and the chopped dill leaves to the masala. Mix everything thoroughly to ensure the soya chunks are well-coated.
   • Pour in 1/2 cup of water and add salt. Stir well to combine.
   • Cover the pan with a lid and let the bhaji simmer on low heat for 8-10 minutes. This allows the soya chunks to absorb the flavors and the dill leaves to cook perfectly.
5. 5

   Finish and Serve (1 minute)

   • Remove the lid, add the garam masala and fresh lemon juice. Give it a final, gentle mix.
   • Garnish with freshly chopped coriander leaves.
   • Serve the Soya Bhaji hot with roti, chapati, or as a side dish with dal and rice.