Soya Chunks Chukka(Pepper fry), also known as Meal Maker Chukka, is a spicy, dry-style South Indian stir-fry made with soya chunks. Soya chunks absorb flavors very well, making them a popular meat substitute in vegetarian and vegan dishes. When cooked with onions, black pepper, and a few everyday spices, they transform into a flavorful and satisfying dish.
This soya pepper fry is known for its bold, peppery flavor and aromatic seasoning. The soya chunks are first boiled and squeezed dry, then tossed with sautéed onions, curry leaves, spices like turmeric powder, and freshly made spice powder.
Jump to:
The result is a dry, slightly crispy stir-fry that’s packed with flavor, protein, and just the right amount of heat. The use of curry leaves and lemon juice at the end gives it a fresh and authentic South Indian touch.
Soya Chunks Pepper Fry is perfect as a quick snack, a healthy side dish with rice or chapati, or even a filling for wraps and sandwiches. It’s easy to make, budget-friendly, and can be customized to your spice level. Whether you’re vegetarian, vegan, or just looking to include more plant-based protein in your diet, this dish is a delicious and satisfying choice.
Why you will love this recipe?
Soya chunks are a go-to option for vegetarians and vegans looking for protein-rich meals. This recipe gives you all the benefits of soy protein but in a super tasty, peppery, and slightly tangy form.
The entire recipe takes less than 30 minutes from start to finish. With a few basic ingredients from your pantry and a handful of spices, you can create a dish that tastes like it came straight from a South Indian restaurant.
You can enjoy this pepper fry as a snack, pair it with chapati or rice, or even stuff it into a roll or sandwich. It’s an economical dish that doesn’t compromise on flavor or satisfaction.
The peppery kick, curry leaves aroma, and caramelized onions together create a flavor explosion that you’ll find addictive.
How to make Soya Chunks Pepper Fry
Boil and Prepare Soya Chunks : Boil water in a pan. Add soya chunks and a pinch of salt. Let it cook for 5-6 minutes until they expand. Drain the water and squeeze out the excess water from the chunks. Rinse with cold water and squeeze again. Set aside.
Make the Spice Powder : Dry roast fennel seeds, cumin seeds, coriander seeds, peppercorn, cinnamon sticks, cardamom, cloves on a low flame till a nice fragrance comes. Switch off and cool down to room temperature. Make a fine powder and keep it aside.
Sauté the Base : Heat oil in a pan. Add fennel seeds, finely chopped onion and curry leaves. Sauté till the colour of the onion changes to golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.
Add soya chunks, and a finely chopped tomato. Mix well. Add salt, turmeric powder, and red chilli powder. Add little water, close and cook on a low flame.
Spice It Up : Add the finely ground spice powder and mix well. Toss to coat them evenly with the soya chunks and cook well.
Final Mix : Sprinkle lemon juice and give it a final mix. Garnish with chopped coriander leaves and serve hot.
Tips to Make the Best Soya Chunks Pepper Fry
Squeeze Out All the Water: After boiling the soya chunks, rinse and squeeze them well to avoid sogginess.
Use freshly made spice powder: This adds a stronger, more authentic flavour.
Fry on Medium-High Heat: This helps in getting that dry, crispy outer layer on the chunks.
Onions are Key: Properly caramelizing the onions gives depth and sweetness to the dish.
Marinate (Optional): For extra flavour, marinate the boiled soya chunks in the spices for 15-20 minutes before cooking.
Serving Suggestions
As a Side Dish: Serve alongside rasam rice, sambar rice, or curd rice.
With Rotis or Chapatis: Wrap it in a chapati for a protein-packed lunch roll.
On Toast or Pav: Spoon it over toasted bread or inside a bun for a spicy sandwich.
As a Salad Topping: Cool it down slightly and toss over a bowl of fresh greens.
With Lemon Rice or Jeera Rice: Serve it with rice varieties like ghee rice for a delicious combination.
Frequently asked questions
Absolutely! As long as you’re using plant-based oil, this recipe is completely vegan.
Yes, it stores well in the fridge for up to 2 days. Reheat in a pan or microwave before serving.
You can reduce the amount of pepper and chili powder.
Coconut oil adds a traditional South Indian flavor, but you can also use peanut or sunflower oil.
Other recipes you may like
Follow me on
If you tried this Soya Chunks Chukka Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting CakeworkOrange!
Recipe Card
Soya Chunks Chukka | Meal Maker Pepper Fry
Ingredients
- 1 cup Soya Chunks Uncooked
- 3 tablespoon Oil
- 1 teaspoon Fennel Seeds / Saunf
- Curry Leaves a handful
- 2 Onion finely chopped
- ½ teaspoon Salt
- 1 tablespoon Ginger Garlic Paste
- 1 Tomato finely chopped
- ½ teaspoon Turmeric Powder
- ½ teaspoon Kashmiri Red Chilli Powder
- Lemon Juice Half a lemon
- Coriander Leaves a handful
For the Freshly Ground Spice Powder
- 1 teaspoon Peppercorn
- 1 tsp Cumin Seeds
- 1 teaspoon Fennel Seeds
- ½ teaspoon Coriander Seeds
- 1 inch Cinnamon Stick
- 2 Cloves
- 2 Cardamom
Instructions
- Make the Spice Powder : Dry roast fennel seeds, cumin seeds, coriander seeds, peppercorn, cinnamon sticks, cardamom, cloves on a low flame till a nice fragrance comes. Switch off and cool down to room temperature. Make a fine powder and keep it aside.
- Boil and Prepare Soya Chunks : Boil water in a pan. Add soya chunks and a pinch of salt. Let it cook for 5-6 minutes until they expand. Drain the water and squeeze out the excess water from the chunks. Rinse with cold water and squeeze again. Set aside.
- Sauté the Base : Heat oil in a pan. Add fennel seeds, finely chopped onion and curry leaves. Sauté till the colour of the onion changes to golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.
- Add soya chunks, and a finely chopped tomato. Mix well. Add salt, turmeric powder, and red chilli powder. Add water as needed, close and cook on a low flame for a few minutes.
- Spice It Up : Add the finely ground spice powder and mix well. Toss to coat them evenly with the soya chunks and cook for a minute or two until the soya chunks are well coated with the spices.
- Final Mix : Sprinkle lemon juice and give it a final mix. Garnish with chopped coriander leaves and serve hot.