Roasted Soya Salad Recipe

Ingredients

For the Salad Base:

• Grated Carrot – 1.5 medium
• Onion – 2 medium, finely chopped
• Tomato – 2 medium, chopped
• Cucumber – 1 medium, chopped
• Soya Chunks – 1 cup

For Stir-Frying the Soya Chunks:

• Mustard Oil – 1 tsp
• Salt – as per taste
• Red Chilli Powder – ½ tsp
• Turmeric Powder – ¼ tsp
• Coriander (Dhaniya) Powder – ½ tsp

For the Creamy Nut Dressing:

1. Makhana (Foxnuts) – 1 cup
2. Cashews – 6-7
3. Salt – to taste
4. Black Pepper – ½ tsp
5. Water – as needed for blending

Garnish:

• Freshly Chopped Coriander Leaves

Method

 Step 1: Prepare the Soya Chunks

1. Soak the soya chunks in hot water for 10–15 minutes until soft.
2. Squeeze out the excess water completely.
3. In a pan, heat 1 tsp mustard oil.
4. Add soaked soya chunks and stir-fry with salt, red chilli powder, turmeric, and dhaniya powder for 3–5 minutes on medium heat.
5. Once slightly crispy and golden, switch off the flame and let them cool.

 Step 2: Make the Nut Dressing

1. Soak 1 cup makhana and 6-7 cashews in boiling water for 7–8 minutes.
2. Transfer to a blender, add salt, black pepper, and water as required.
3. Blend until smooth and creamy.

 Step 3: Assemble the Salad

1. In a large mixing bowl, combine grated carrot, chopped onions, tomatoes, and cucumber.
2. Add the roasted soya chunks.
3. Pour the dressing over the salad and mix everything gently.
4. Garnish with freshly chopped coriander leaves.