Appetizers

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

High Protein Soya Kachori

Ingredients:
For Dough:

Defatted Soya Flour – 100g
Maida – 150g
Baking Soda – ½ tsp
Oil – 5g
Salt – To taste
Water – ⅔ cup (as needed)

For Filling:

Urad Dal (soaked and strained) – 100g
Oil – 5g
Jeera Powder – 1 tsp
Dhaniya Powder – 3 tsp
Saunf Powder (coarse) – 1 tsp
Red Chili Powder – 1 tsp
Kashmiri Red Chili Powder – 1 tsp
Garam Masala – 1 tsp
Black Salt – 1 tsp
Salt – 1 tsp or to taste
Dalchini – ½ inch stick
Amchur Powder – 1 tsp
Stevia / Erythritol – To taste

Optional Add-ins:

Cashews – 7–8 pcs
Raisins – 10–12 pcs

Instructions:
Dough: Mix dough ingredients and knead into a soft dough. Cover and rest for 10–15 minutes.

Filling: Heat oil, add jeera, dalchini, and all spices. Add urad dal and cook on low-medium heat till dry. Add cashews and cook for 1–2 mins. Let it cool, then grind into a coarse meal. Add raisins if desired.

Assemble Kachoris: Knead dough again and divide into lemon-sized balls. Roll into small discs, fill with dal mixture, pleat and seal tightly. Flatten gently to shape.

Cook: Preheat air fryer to 160°C. Cook 3–4 kachoris for 6 mins, flip, and cook for another 4 mins. Time may vary slightly by air fryer.

Serve: Enjoy plain or garnish with curd, chutneys, onions, and sev.

Storage:
Refrigerate kachoris for 8–10 days. Dough and filling can be stored separately for 2–3 days.

High Protein Soya Momos

Ingredients:
Macro Ingredients:

Defatted Soya Flour – 40g
Low Carb Flour – 20g
Curd – 30g
Butter – 5g
Mixed Vegetables (carrot, cabbage, onion, capsicum, tomato) – 150g

Micro Ingredients:

Salt – To taste
Garlic Cloves – 8–10
Dry Red Chillies – 2
Vinegar – 1 tsp
Soya Sauce – 1 tsp
Black Pepper – ½ tsp
Dried Fenugreek Leaves – ½ tsp
Chaat Masala – ½ tsp
Garam Masala – ½ tsp
Turmeric Powder – ½ tsp
Red Chilli Powder – ½ tsp
Lemon Juice – ½ tsp

Instructions:
For Dough: Mix defatted soya flour and low carb flour with a pinch of salt. Knead into soft dough and set aside.

For Filling: Chop all veggies (except tomato). Heat butter, fry garlic, add veggies, and sauté for 5 minutes. Add salt, pepper, vinegar, and soya sauce.

For Momos: Roll the dough thin, fill and shape the momos. Steam for 15 minutes.
Marination: Mix curd with salt, chaat masala, garam masala, turmeric, red chilli, dried fenugreek, and lemon juice. Marinate steamed momos for 10 minutes. Grill in preheated oven at 200°C for 10 minutes.

For Sauce: Boil tomatoes, garlic, and red chillies for 10 minutes. Blend with salt and vinegar. Sauté in butter for 5 minutes and garnish with dried fenugreek leaves.

Storage:
Refrigerate and consume within 1 day.

High Protein Soya Pyaazi

Ingredients:
Macro Ingredients:

Defatted Soya Flour – 50g
Onions (finely chopped) – 150g
Water – As needed

Micro Ingredients:

Baking Soda – ¼ tsp
Kalonji – ⅓ tsp
Red Chilli Powder – ¼ tsp
Salt – To taste
Ginger Chilli Paste – ¼ tsp
Coriander Leaves – 1 tbsp (plus extra for garnish)

Instructions:
Mix all ingredients to make a loose dough. Rest for 10 minutes. Shape into small balls and air fry in a preheated air fryer at 170°C for 2 minutes. Flip and cook another 2 minutes. Remove and gently flatten each ball. Air fry again for 12–15 minutes at 170°C, flipping twice. Garnish with coriander and serve hot.

Storage:
Best consumed fresh. Can be stored for a few hours at room temperature, though crunchiness may reduce.

High Protein Soya Veg Frankie

Ingredients:
For Frankie Roti:

Defatted Soya Flour – 40g
Maida – 45g
Gluten – 15g
Salt – 1 tsp or to taste
Warm Water – ¾ cup or as needed
Oil – 5g

For Pattie (Tikki):

Boiled & Mashed Potato – 100g
Paneer (diced) – 50g
Capsicum (chopped) – 25g
Onion (chopped) – 25g
Cabbage (julienned) – 25g
Ginger Garlic Paste – 1 tsp
Red Chili Powder – 1 tsp
Chaat Masala – ½ tsp
Amchur Powder – ½ tsp
Dhaniya Powder – ½ tsp
Jeera Powder – 1 tsp
Salt – To taste
Oil – 5g

For Assembly:

Cheese – 100g (grated)
Schezwan Sauce – As needed
Green Chutney – As needed
Optional: Mayonnaise
Optional: Extra chaat masala for sprinkling

Instructions:
For Roti: Combine soya flour, gluten, maida, salt, and oil. Knead into a soft dough and rest for 10 minutes. Roll into thin frankie rotis and cook lightly on a non-stick pan for 2–3 mins per side. Do not overcook.

For Pattie: Heat minimal oil, sauté ginger garlic paste and capsicum. Add potatoes and spices, cook for 2–3 mins. Cool, shape into tikkis, and roast until golden.

For Assembly: Spread chutney and Schezwan sauce on a roti. Place a tikki in the center, top with paneer, onion, cabbage, and grated cheese. Add mayo and sprinkle chaat masala if desired. Roll and secure with a clove. Lightly roast the rolled frankie for 1–2 minutes on each side. Serve hot.

Storage:
Roti and patties can be stored in the refrigerator for 1–2 days. Assemble fresh when ready to serve.