Chaats

Use Estrogen Free, defatted and High Protein Soya Flour to make all this and more....

High Protein Soya Dhokla

Ingredients:
For Batter:

Defatted Soya Flour – 30g
Besan – 60g
Fine Rava – 10g
Salt – 1 tsp or to taste
Turmeric Powder – 1 tsp
Citric Acid – 1 tsp
Stevia / Erythritol – To taste
Water – ⅔ cup
ENO (Blue) – 1 packet

For Tadka:

Oil – 3g
Mustard Seeds – ¼ tsp
White Til Seeds – ¼ tsp
Curry Leaves – 10–12 pcs
Green Chilies – 2–3 pcs
Lemon Juice – ¼ tsp
Stevia / Erythritol – To taste
Water – ¼ cup

For Garnishing:

Fresh Coriander Leaves – To garnish
Freshly Grated Coconut – To garnish

Instructions:
Batter: Mix all batter ingredients except ENO. Meanwhile, boil water in a steamer. Add ENO to the batter and activate with a drop of water, then stir well. Pour into a greased 6-inch bowl and steam for 10 minutes. Check doneness with a toothpick; if it doesn't come out clean, steam for 3–5 more minutes.

Tadka: Heat oil, add mustard seeds, til, curry leaves, and green chilies. Add lemon juice, stevia, and water. Let boil, then pour over the cooled dhokla.

Garnish: Cut into pieces and top with fresh coconut and coriander. Serve with green chutney or ketchup.

Storage:
Store in the fridge for up to 1–2 days. Best served fresh but can be reheated.

High Protein Soya Katori Chaat

Ingredients:
Macro Ingredients:

Low Carb Flour – 25g
Onions (chopped) – 20g
Tomato (chopped) – 20g
Boiled Moth Sprout – 25g
Curd – 20g
Tamarind Chutney (with stevia) – 5g

Micro Ingredients:

Coriander Chutney – 1–1.5 tsp
Chaat Masala – ½ tsp
Salt & Black Salt – To taste
Warm Water – As needed
Baking Powder – A pinch
Jeera Powder – ½ tsp
Coriander Leaves – For garnish

Instructions:
Baskets: Mix low carb flour, baking powder, and warm water to form a dough. Rest for 10 minutes. Divide into 5 balls, roll into small puris, and wrap each around a small chutney bowl. Air fry at 180°C for 5 minutes. Remove steel bowls using a knife and air fry baskets upright for another 5 minutes until golden brown. Cool and set aside.

Filling & Assembly: Mix onions, tomatoes, sprouts, and all dry spices. Strain curd and season with salt and stevia (optional). Fill cooled baskets with the mixture, top with curd, coriander chutney, tamarind chutney, and garnish with coriander leaves.

Storage:
Baskets can be stored in an airtight container for up to 7 days. Assemble fresh before serving.

High Protein Soya Noodles Bhel

Ingredients:
Macro Ingredients:

Defatted Soya Noodles – 25g
Onions (chopped) – 15g
Tomatoes (chopped) – 15g

Micro Ingredients:

Chaat Masala – ¼ tsp
Black Salt – To taste
Green Chillies – 1
Jeera Powder – ¼ tsp
Lemon Juice – ½ tsp
Coriander Leaves – 1–2 tbsp (chopped)
Garlic and Coriander Chutney – ¼ tsp

Instructions:
Step 1 – Preparing Noodles:
Boil water with ½ tsp salt. Break noodles into small pieces and boil for 7–8 minutes. Strain and air fry at 180°C for 7–8 minutes until crispy. Set aside.

Step 2 – Preparing Vegetables:
Finely chop onions, tomatoes, and coriander leaves.

Step 3 – Mixing Bhel:
In a bowl, mix crispy noodles, chopped veggies, chaat masala, black salt, jeera powder, lemon juice, and chutney. Toss well. Garnish with coriander and serve immediately.

Storage:
Consume immediately for best crunch and flavor. Not suitable for storage.

High Protein Soya Jhaal Muri

Ingredients:
Macro Ingredients:

Defatted Soya Flour – 20g
Roasted Soya Granules – 20g
Murmura (puffed rice) – 15g
Onions (finely chopped) – 20g
Tomatoes (finely chopped) – 20g
Cucumber (finely chopped) – 20g
Mustard Oil – 1ml

Micro Ingredients:

Chaat Masala – ½ tsp
Jeera Powder – ¼ tsp
Lemon Juice – ½ tsp
Salt & Black Salt – To taste
Green Chilli – 1 (finely chopped)
Coriander Leaves – 1–2 tbsp (chopped)

Instructions:
Mix defatted soya flour with spices, mustard oil, lemon juice, and a little water to form a thick paste. In a separate bowl, combine murmura, roasted soya granules, chopped onions, tomatoes, cucumber, and coriander leaves. Mix in the soya paste thoroughly and serve immediately.

Storage:
Best consumed immediately. Do not store, as murmura will lose crunch.