I still remember earlier when my husband would see Soya nuggets pack in the grocery trolley he would just make faces. Also the days I would cook soya nuggets he would prefer to skip the meal. So to sum up he is not a Soya fan and my cooking really had to go through lot of rejection before I tried this quite interesting variant of Soya.

So you must be wondering why I would really put so much effort to cook Soya nuggets when my better half found it bitter. Well purely because of the nutrition it has!! Soya chunks are very low on fat and high on carbs and protein and the vegetarian in me couldn’t just let this go so easily. So then started some experiments for various Soya nuggets recipes until I finally one day made Soya Kadhi.

Another very interesting aspect of this Soya Kadhi is that you can avoid the fried Punjabi kadhi pakoras in a healthy way and still get the flavors here. The nuggets absorb the base kadhi and thus make the dish quite succulent so now you don’t have to worry about the softness of the pakora here. Just like any Kadhi just make sure the curd is sour enough to give that perfect tangy flavor.