Easy & Healthy Traditional Soya Bean Dishes For This Diwali

Growing up, my grandma’s kitchen was filled with the rich aroma of traditional Bengali dishes, and one of her signature creations was soya bean baata. This dish, made with soaked and mashed soya chunks, combined with roasted garlic, red chillies, and grated coconut, simmered in mustard oil, giving it a unique flavour. I remember how she used to serve it with steamed rice, the simplicity of it being just perfect. 

Over the years, I began experimenting with her recipe, adding modern twists while retaining the core flavours. It’s incredible how this single dish can lead to five different snacks, perfect for spicing up your Diwali treats with minimal effort. From crunchy soya bean cutlets to delightful soya chunks pops, these variations are not just delicious but also offer a healthy alternative to meat, making your Diwali snacks lighter yet satisfying.

Why Soya Snacks Can Be a Diwali Hit

As Diwali approaches, we often crave festive snacks that are tasty yet not too heavy. Soya-based snacks provide a fantastic balance between flavour and health, offering variety while keeping the calories low. The base recipe of soya bean baata can be easily tweaked to create a variety of exciting snacks with minimal effort. From cutlets to burgers, the possibilities are endless, and they can be whipped up in no time, adding a nutritious touch to your Diwali spread.

Also Read: Diwali Special: Traditional Punjabi Sweets And Snacks For The Festive Season

Soya Bean Baata Recipe

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This soya bean baata is delicious and flavourful, with the perfect balance of spice and texture. It can be served as a side or eaten with rice.

Ingredients: 

• 1 cup Soya Chunks
• 4 cloves Garlic (roasted)
• 2 Tomatoes (roasted and de-skinned)
• 2 Red Chillies (roasted)
• ½ teaspoon Cumin Powder
• ½ teaspoon Coriander Powder
• 2 Green Chillies
• 1 tablespoon Grated Coconut
• 2 tablespoons Mustard Oil
• 1/2 teaspoon Turmeric Powder
• Salt and Sugar to taste

Recipe:

Soak the soya chunks in hot, salted water for 30 minutes. Drain and squeeze out the water. Blend the chunks with roasted garlic, tomatoes, red and green chilies, and grated coconut into a smooth paste. Heat mustard oil in a pan, add the paste, and sauté until it releases oil. Add turmeric, salt, and sugar, and cook until the mixture thickens. For a traditional touch, drizzle some raw mustard oil before serving with steamed rice.

How One Recipe Leads To Five Different Snacks

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One of the best things about soya bean baata is how versatile it is. My grandma used to make this flavourful soya bean dish during the festive season, and over time, I discovered that it can be the base for a wide variety of snacks. The beauty of this dish lies in how simple it is to store and then transform into something new with just a few tweaks.

Also Read: Diwali 2024: 5 Effective Tips To Make The Perfect Cutlets This Festive Season

Once you’ve prepared and stored soya bean baata (make sure that the water content in it is less and it’s more on the dry side), you can use it to whip up cutlets, fingers, burgers, koftas, and pops—making your Diwali snack prep incredibly easy and efficient. The base flavours of soya bean baata are adaptable, and with a little creativity, you can have a different dish on the table each time without much extra work.

1. Soya Bean Cutlet

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These cutlets are crispy and golden on the outside with a soft, spiced filling. By using the soya bean baata as a base, you get a rich, protein-packed snack that’s perfect for Diwali.

Ingredients:

• 1 cup soya bean Baata (stored)
• 1 large Potato (boiled and mashed)
• 1 Onion (finely chopped)
• 1 tsp Ginger-Garlic Paste
• 1 tsp Coriander Powder
• 2 Green Chillies (chopped)
• 1 tsp Garam Masala
• 1/4 tsp Turmeric Powder
• Salt to taste
• 1 cup Bread Crumbs
• 1 Egg (or a flour-water paste for coating)
• Oil for frying

Recipe:

Take the stored soya bean baata and mix it with boiled, mashed potatoes, chopped onions, ginger-garlic paste, coriander powder, green chillies, garam masala, turmeric, and salt. Shape the mixture into round patties. Dip the patties in beaten egg or a flour-water paste, then coat with bread crumbs. Drizzle oil on a pan and fry the cutlets until golden and crispy. These cutlets make a quick and satisfying snack, thanks to the pre-prepped baata, allowing you to focus on just the shaping and frying.

Also Read: Easy Diwali Sweet And Savoury Dishes To Whip Up In The Last Minute

2. Soya Bean Fingers

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Soya bean fingers are crispy, flavourful, and great for festive snacking. By using the stored baata, you can quickly create these finger-shaped snacks with ease.

Ingredients:

• 1 cup soya bean Baata (stored)
• 1 cup Blanched Vegetables (carrots, beans, peas)
• 2 tbsp Corn Flour
• 2 tbsp Refined Flour
• Salt, Cumin Powder, and Garam Masala to taste
• 1/2 tsp Lemon Juice
• 1/2 cup Green Onion (chopped)
• 2 tbsp Bread Crumbs
• Oil for frying

Recipe:

Mix the stored soya bean baata with blanched vegetables (carrots, beans, peas), corn flour, refined flour, salt, cumin powder, garam masala, lemon juice, and chopped green onions. Shape the mixture into finger-sized pieces, roll them in bread crumbs, and shallow fry in oil until golden and crispy. These soya bean fingers are easy to prepare since the baata provides the base flavour, allowing you to focus on mixing in the vegetables and shaping the dough.

3. Soya Bean Patty Burger

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The soya bean patty, made using soya bean baata, has a meaty texture that makes it a filling and satisfying vegan or vegetarian option for a burger. This simple tweak from baata to burger patty is perfect for Diwali gatherings.

Ingredients:

• 1 cup soya bean Baata (stored)
• 3/4 cup Boiled Potato (mashed)
• 1/3 cup Bread Crumbs
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1/2 tsp Black Pepper
• Salt to taste
• Burger Buns, Lettuce, Tomato, Onion slices, Condiments

Recipe:

Combine the stored soya bean baata with boiled potatoes, bread crumbs, garlic powder, onion powder, black pepper, and salt. Shape the mixture into burger patties. Heat a little oil in a skillet and fry the patties until golden brown on both sides. Assemble the burger with your favourite buns, lettuce, tomato, onion, and condiments. The soya bean baata provides the essential protein base, while the potato and bread crumbs bind the patty together, making for a quick and nutritious burger.

4. Soya Kofta

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Soya koftas, made using the base of dry soya bean baata mixture, are light yet packed with flavour. This recipe shows how storing soya bean baata can simplify your preparation while delivering a festive snack that feels indulgent.

Ingredients:

• 1 cup soya bean Baata (stored)
• 4 tbsp Besan (Gram Flour)
• 1 cup Grated Bottle Gourd (Ghiya)
• 1 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Turmeric Powder
• Salt to taste
• Oil for frying

Recipe:

In a bowl, combine the stored soya bean baata with besan, grated bottle gourd, coriander powder, garam masala, turmeric, and salt. Mix well until a dough forms. Shape the dough into small balls and deep fry until golden brown. These koftas are light and flavourful, and the base baata makes preparation quick and easy, offering a unique snack for your Diwali spread.

5. Soya Chunks Pops

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Soya chunks pops are a fun snack for both kids and adults. These bite-sized, crispy pops are easy to make using the stored soya bean baata, and they offer a light, healthy alternative to deep-fried snacks.

Ingredients:

• 1 cup soya bean Baata (stored)
• 1/8 cup Gram Flour
• 1/2 tsp Chili Powder
• 1/4 tsp Black Pepper
• 1/4 tsp Chaat Masala
• 1/2 tsp Lemon Juice
• Salt to taste
• Oil for deep frying

Recipe:

Take the stored soya bean baata and mix it with gram flour, chili powder, black pepper, chaat masala, lemon juice, and salt. Shape the mixture into small balls. Air fry the balls until crispy and golden brown. These soya chunks pops are quick to make and perfect for serving as a snack or appetiser. The baata provides the rich base flavour, while the frying adds the crunch.

How To Store Soya Bean Baata Without Losing The Flavour

Here are some personalised tips for storing soya bean baata without losing its flavour for 2-3 days:

• Use an Airtight Container: Store the soya bean baata in an airtight container to prevent moisture and air from entering, which can cause the flavour to dull. Ensure the container is completely sealed before refrigerating.
• Refrigerate Promptly: After preparing the soya bean baata, allow it to cool completely before storing. Refrigerate it within two hours of cooking to maintain its freshness and prevent bacterial growth.
• Add a Drizzle of Oil: Before storing, drizzle a small amount of raw mustard oil or olive oil over the baata. This locks in the moisture and helps retain the bold, smoky flavours of the mustard and spices.
• Reheat Gently: When you're ready to use the stored soya bean baata, reheat it on a low flame. Add a splash of water or a few drops of oil to revive the consistency and enhance the flavours without drying it out.

These soya bean snacks are not only quick and easy to prepare but also packed with nutrition. They allow you to enjoy the festive treats of Diwali without worrying about excessive calories. With each recipe offering a unique twist on the base soya bean baata, your Diwali snacks can be as creative as they are healthy!