Chilli powder - 3/4 tsp (use 1 tsp if using kashmiri chilli powder)
Salt - to taste
Instructions
Heat about 5 cups of water in a saucepan. When it comes to a rolling boil, remove from heat and add the soy chunks. Cover and set aside for 30 minutes. Drain and squeeze the excess water and repeat rinse and squeeze with three exchanges of water.
Crush the kasuri methi between the palms of your hands and mix the powder with the besan with a pinch of salt.
Heat oil in a non-stick kadai and add the fennel seeds. After about half a minute add the chopped onions and saute until soft. Add the spice powders and mix well. Now add the soy chunks and mix well. Spray some oil if needed.
Mixing once every minute cook the soy chunks in medium heat for 5 minutes.
Add the besan mixture little by little and continue to mix and allow to roast. Do not overmix, and spray oil as needed for a crunchy crust.
When the raw smell of the besan disappears, remove from heat.