Soya Manchurian

Measurement: 1 Cup = 180 ml

Serves: 3

Ingredients

1. Soya chunks – 3 cups
2. Onion (chopped) – 1 medium
3. Capsicum (sliced) – 1 small
4. Spring onion greens (chopped) – 1/2 cup
5. Ginger (grated) – 1 tsp
6. Garlic (chopped) – 1 tbsp
7. Green chilly (chopped) – as per your requirement
8. Maida – 2 1/2 tbsp
9. Corn flour – 1 1/2 tbsp
10. Tomato ketchup – 2 to 3 tbsp
11. Soya sauce – 2 1/2 tbsp
12. Pepper powder – 1/4 tsp
13. Oil – for deep frying
14. Water – 750 ml
15. Salt to taste

Procedure

• Boil water in a pan, add little salt to it. Put off the flame.
• Add soya chunks and soak them for 10 min. Drain excess water and squeeze the chunks.
• Grind the chunks and transfer to a mixing bowl.
• Add 1/8 tsp pepper powder, maida, corn flour and little salt. Combine it nicely.
• Divide the mixture into 24 balls of equal size.
• Heat oil in a deep frying pan and deep fry the balls on medium flame till they turn brown and crisp. Turn occasionally.
• Transfer the leftover oil into a small bowl and clean the frying pan kitchen tissue.
• Pour 2 tbsp of leftover oil in the frying pan.
• Heat oil, add ginger, garlic a green chilly. Stir fry for 2 to 4 seconds on high flame.
• Add onion and stir fry till onion turns translucent.
• Add capsicum and stir fry for 10 to 15 seconds.
• Add 1/4 cup spring onion greens.
• Sprinkle little salt and stir fry for another 10 to 15 seconds.
• Add tomato ketchup, chilly sauce and soya sauce, stir well.
• Add a spoonful of water.
• Add soya balls and mix well.
• Garnish with remaining Spring onion.
• Serve immediately.

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