Name: Soya Chunks Manchurian recipe by Saba Rehman at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 20 to 25pieces soya chunks; 1 Tablespoon all purpose flour; 1 tablespoon cornstarch; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1/2 teaspoon salt; oil for deep fry; 1 For Manchurian; 1 teaspoon vinegar; 1 tablespoon soy sauce; 5 to 6 green chilies cut each into 3; 2 tablespoons chilli sauce or red chilli paste(optional); 7 garlic pods finely chopped; 1 tablespoon oil; 1 tablespoon fresh coriander leaves

Ingredients Serving: 2

20 to 25pieces soya chunks
1 Tablespoon all purpose flour
1 tablespoon cornstarch
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon salt
oil for deep fry
1 For Manchurian
1 teaspoon vinegar
1 tablespoon soy sauce
5 to 6 green chilies cut each into 3
2 tablespoons chilli sauce or red chilli paste(optional)
7 garlic pods finely chopped
1 tablespoon oil
1 tablespoon fresh coriander leaves

Instructions

Take soaked soya chunks. Remove excess water from it but remember that it has to be kept moist.Do not press it hard when removing excess water from chunks
For Manchurian:- In the bowl mix soy sauce, vinegar, chilli sauce and asafoetida, do not add salt in this mixture becaues soya already has a little salt Heat oil in other wok and add chopped garlic and ginger fry it on high flame till the color change to brown, add green chillies saute for 10seconds
Keep it in a bowl and mix it with ginger paste, all purpose flour, salt and cornstarch. mix well Heat oil in wok and deep fry soya chunks in oil on high flame, chunks do not take too much time to fry so take out in plate in 30 seconds, you will get the soya chunks very crunchy after frying but soft from inside
Add mixture and saute now put fried soya chunks in wok and mix well. Soya chunks will not become soft
Garnish with coriander leaves.
serve

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