Nutrela Soya Manchurian

For preparing the Nutrela Soya chunks: Wash the soya chunks at least 2-3 times and drain the water

Soak the chunks in hot water for about 5-10 minutes. Drain the water after 10 minutes and squeeze the chunks. Squeezing them is important but be gentle. You can skip this step and directly pressure cook the washed chunks

In a pressure cooker, add 1 tbsp salt and add the soaked chunks and pressure cook for upto 1 or max 2 whistles. Be careful not to add too much water. Once done, open the cooker and pour the chunks in a colander to drain the water.

Let the chunks cool. While they are getting cool, prepare the marinade or dice veggies for the sauce. After the chunks have cooled, squeeze them as much as you can to drain any remaining water from them. Now proceed to marinate them.

Take the squeezed chunks in a big vessel, sprinkle 1.5 tbsp salt over them, then sprinkle 1 tbsp kashmiri red chilli powder, maida, 2-3 heaped spoons of the chopped ginger, garlic and green chilly mixture, and 1.5 tsp of soya sauce.

Mix all this well using your hands. Ensure that the chunks are well coated in this mixture. Let it rest for about 10-15 mins. Meanwhile heat oil in a deep wok or kadhai for frying. Fry the marinated soya chunks and rest them a bit.

For the sauce: Heat 1.5 tbsp oil in a kadhai or wok. Add 11/2 tbsp of the chopped ginger, garlic and green chilly mixture. Once the mixture has cooked a bit and there's no raw smell of garlic, add the veggies (onions and bell peppers)

Once the veggies have become a bit tender, add salt, kashmiri red chilly powder, ketchup and soya sauce and 1 cup water.

In a separate bowl, add the cornflour and 1/3 cup water and stir well. Add this to the sauce and stir continuously. In a min or so, the sauce will begin to boil and thicken and you will notice a nice glaze on it.

Immediately add the fried soya chunks and mix them in the sauce. Bear in mind that the sauce should be enough to just coat the chunks as this is a dry starter. Cook for a min on medium to high flame and tun off the gas

Garnish with spring onion leaves and enjoy!