Kids will love the nutritious soya chunk manchurian and it does not need any artificial taste makers.
Soya chunks 100 gm
Oil to shallow fry – Sunflower oil also will suit
Chopped Garlic and ginger – 1 1/2 table spoon
Onion – 1 cup
Chopped Tomato – 1 cup
Salt (as per taste )
Corn flour – 2tsp
Rice flour – 1/2 Cup
Lime juice – 1 table spoon
Soya sauce – 2 table spoon
Tomato pure – 2 cup
Coriander leaves – chopped for garnishing 1/2 cup
Turmeric powder – 1/4 tsp
Red chilly powder – 1 tsp
Coriander Powder – 1tsp
Fenugreek seeds) – 1/4 table spoon
Boil Soya Chunks till it turns tender, drain the excess water, squeeze the excess water out from the chunks after it is cool . Add lime juice and 1 table spoon of soya sauce, pinch of salt and leave mix well. Leave the chunks for marinating around 15 minutes. Add Rice flour and corn flour to the chunks and coat the flour well. Add 1 or 2 table spoon of water if the flour is not properly sticking to the chunks but keep slight dry on the outer side.
Heat oil in a pan for shallow frying the chunks – keep aside. Fry the chunks and drain the excess oil out. Use 3 table spoon oil and sauté onions, garlic. Add all the other masala and ingredient and sauté well. Finally add tomato pure and sauté till the pure separates from oil and oil surfaces. Add the chopped tomatoes , add 1 table spoon of Soya sauce. Sauté for 2 minutes in low flame till the mixture turn thick and slurry. Mix corn flour to a half glass of water , stir well without lumps, add that to the mixture and mix. Then add the fried soya chunks to mixture and remove from stove. Let the machurian cool and garnish with coriander leaves and serve.