SOYA MANCHURIAN

 








 




















INGREDIENTS
For Boiling Nutrela:
2 cups soya balls (Nutrela chunks)
water for boiling nutrela
1 tsp salt
1 tsp sugar

For tempering: 
1 diced onion
1-2 diced capsicum
1 tsp finely chopped ginger
1 tbsp finely chopped garlic

1 tbsp soya sauce
1 tsp vinegar
1 tbsp schezwan chutney (optional)
2-3 tbsp tomato sauce
1/2 tsp sugar
2 cups water
2 tbsp cornflour
2-3 tbsp besan (gram flour)
salt to taste
few chopped spring onion leaves

Method:
Boil nutrela with salt and sugar with enough water. Once it doubles in size, strain the excess water.

Spread besan all over the balls.

In pan, add some oil and roast besan coated balls till brown and crisp.

In kadai or wok, add oil, roast onion till sweaty, add ginger-garlic, diced capsicum.


Add soya sauce, tomato sauce, vinegar and schezwan, sugar, salt.

Make slurry of cornflour with some water. Add it. Bring it boil.

Add roasted balls. Sprinkle with chopped spring onion leaves.