With zero cholesterol and high protein content, soya bean is every vegan's delight. Today i am here with a delightful recipe "Soya chunks Manchurian". It is a viable replacement for non-veg, because it replicates the taste and appearance of meat.
Soy Manchurian is a light version of the Manchurian chicken hails from almost every part of India, which is served in almost all the Chinese restaurants as part of Hakka style.
Ingredients:
- 200 gms Soy nuggets/chunks
- 1inch piece Ginger,peeled and minced
- 9 cloves of Garlic, peeled and finely minced
- 1 medium Onion, finely chopped
- 1 spring onion stem ,chopped
- 4-5 Green chillies, finely minced
- 2tsp chilly powder
- 3tbsp Soy sauce
- 1tbsp Tomato ketchup
- 3tbsp cornstarch
- 1/2 cup Maida
- 1cup water
- 1 cup oil
- Salt and pepper to taste.
- Boil 1000 ml water in a sauce pan with little salt.Add soy nuggets and soak for about 15 minutes.
- Drain the water from the nuggets.Squeeze it well to remove the excess water if any.
- Marinate the soy nuggets with salt, pepper,1tsp chilly powder and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 30-40 minutes.
- In a large skillet, add the oil and heat on medium.
- Combine the cornstarch,maida and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated soy nuggets and coat well.
- Fry the pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.
- Remove excess oil from pan. Add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown.
- Add the chilly powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning.
- Add the crispy chicken pieces; they will soften slightly as they absorb the sauce.
- If your sauce is too thick, add water if needed. Garnish with chopped spring onion and serve hot.
