A rich and aromatic Goan curry featuring tender soya chunks simmered in a complex, freshly roasted spice blend with toasted coconut. A hearty vegetarian take on a coastal classic, perfect with steamed rice or poi.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
350cal
20gprotein
27gcarbs
Ingredients
1.5 cup Soya Chunks (Also known as meal maker or textured vegetable protein (TVP))
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
1 pcs Star Anise
1 tsp Stone Flower (Also known as Dagad Phool, optional but recommended for authenticity)
5 pcs Dried Red Chillies (Use a mix of Kashmiri and Byadgi for color and heat)
A classic Goan leavened bread with a soft, hollow center and a rustic wheat bran coating. This slightly sweet, whole wheat bread is perfect for mopping up curries or making sandwiches.
Protein-packed Soya Chunks Xacuti, aromatic and perfectly spiced! Served with soft Goan Poi for a soul-satisfying meal.
This goan dish is perfect for dinner. With 481.53999999999996 calories and 24.07g of protein per serving, it's a high-fiber option for your meal plan.
20gfat
1 tbsp Poppy Seeds (Also known as Khus Khus)
1 cup Fresh Coconut (Grated)
0.25 tsp Nutmeg Powder
3 tbsp Vegetable Oil
2 pcs Onion (Medium-sized, finely chopped)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (Adjust to taste)
0.5 tsp Jaggery (Grated or powdered, optional to balance flavors)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Hydrate Soya Chunks
Bring 4-5 cups of water to a rolling boil in a pot. Add the soya chunks and cook for 5 minutes.
Turn off the heat and let them soak for another 10-15 minutes until fully softened.
Drain the water and rinse the chunks under cold running water. Squeeze out every drop of excess water from each chunk to ensure they absorb the curry flavors. Set aside.
2
Roast Spices & Coconut
In a dry, heavy-bottomed pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, star anise, stone flower, and dried red chillies.
Roast for 2-3 minutes, stirring constantly, until they become fragrant. Add the poppy seeds and roast for another 30 seconds. Transfer the spices to a plate to cool.
In the same pan, add the grated coconut. Roast on low heat, stirring continuously for 6-8 minutes, until it turns a deep, uniform golden-brown. This step is crucial for the authentic flavor. Remove and let it cool completely.
3
Grind the Masala Paste
Combine the cooled roasted spices, toasted coconut, and nutmeg powder in a high-speed blender.
Add 3-4 tablespoons of water and grind to a thick, fine paste. Add more water, one tablespoon at a time, if needed to achieve a smooth consistency.
4
Prepare the Curry Base
Heat oil in a large kadai or pan over medium heat. Add the finely chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Cook the Soya Xacuti
Add the ground Xacuti paste and turmeric powder to the pan. Sauté on low-medium heat for 5-7 minutes, stirring frequently, until the masala darkens and oil begins to separate at the edges.
Add the squeezed soya chunks and mix well to coat them thoroughly with the masala.
6
Simmer and Finish
Pour in 1.5 cups of water, tamarind paste, grated jaggery, and salt. Stir everything together.
Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, allowing the soya chunks to absorb the rich gravy.
Check seasoning and adjust if needed. Garnish with fresh coriander leaves and serve hot.
8
Serving size: 1 serving
132cal
4gprotein
25gcarbs
3gfat
Ingredients
1 cup Warm Water (Around 105-115°F or 40-46°C)
1 tsp Sugar
1 tsp Active Dry Yeast
1.5 cup Atta (Indian whole wheat flour)
0.5 cup Maida (All-purpose flour)
1 tsp Salt
1 tbsp Vegetable Oil (Plus extra for greasing the bowl)
0.5 cup Wheat Bran (For coating the dough balls)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently to dissolve and let the mixture stand for 5-10 minutes.
It is ready when it becomes frothy and bubbly, which indicates the yeast is active.
2
Prepare and Knead the Dough
In a large mixing bowl, whisk together the atta, maida, and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
3
First Proofing
Lightly grease the mixing bowl with a few drops of oil.
Place the kneaded dough in the bowl, turning it once to coat the surface with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in volume.
4
Shape and Coat the Poi
Gently punch down the risen dough to release the trapped air.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Spread the wheat bran on a flat plate.
Take one dough ball at a time and roll it in the wheat bran, pressing gently to ensure it is evenly coated on all sides.
5
Second Proofing
On a lightly floured surface, gently roll each bran-coated ball into a disc about 4-5 inches in diameter and approximately 1/4 inch thick.
Arrange the rolled discs on a baking sheet lined with parchment paper, ensuring they don't touch.
Cover them with a clean kitchen towel and let them rest for 20 minutes. They will puff up slightly.
6
Bake the Poi
During the last 10 minutes of the second proofing, preheat your oven to its highest temperature, typically 450-475°F (230-245°C). Place a baking stone or an inverted heavy-duty baking sheet inside to heat up.
Carefully transfer 2-3 poi discs directly onto the hot baking stone or sheet.
Bake for 5-6 minutes. The poi will puff up dramatically like a balloon and develop light golden-brown spots.
Remove the puffed poi from the oven and immediately wrap them in a clean cloth. This traps the steam and keeps them soft.
