Ingredients

• For Balls:
• 100 gms - soya granules
• 100 gms - cabbage
• 100 gms - carrots
• 2 tsp - maida
• 1 tsp - corn flour
• ½ tsp - ginger garlic paste
• ½ tsp - salt
• ¼ tsp - pepper
• ½ tsp - red chilly
• ½ tsp - vinegar
• 3 tsp - soya sauce
• oil for shallow frying
• For the Gravy:
• 2 green chillies, chopped
• ½ tsp - ginger garlic paste
• 2 tsp - coriander leaves, chopped
• 100 gms - onion
• 100 gms - tomato puree
• 2 tsp - corn flour
• ½ tsp - red chilli sauce
• 1 tsp - soya sauce
• ¼ tsp - ajinomoto salt
• 1 tsp - vinegar
• 1 cup - water

How to Make Soya Manchurian

• For the Balls:
• Soak the soya granules in water for about 5 mins.
• Shred the cabbage and grate the carrot.
• Drain the extra water from soaked soya granules and add shredded cabbage and grated carrot.
• Mix in maida, corn flour, ginger garlic paste, pepper, red chilli, salt, soya sauce and vinegar.
• Make small balls and shallow fry them in very little oil.
• For the Gravy:
• Make tomato puree by blanching the tomatoes, taking off the peel and grinding in a grinder.
• Heat oil in a karahi and fry ginger garlic paste, chopped green chillies and coriander.
• Add chopped onions and fry till they are golden brown in color.
• Add tomato puree, corn flour mixed in 1 cup of water, vinegar, soya sauce, salt, ajinomoto and pepper.
• Bring to boil. Add the balls to sauce and serve hot.