Blend soya chunks, onion, green chillies, coriander powder, salt, cumin powder, red chilli powder, ginger, chaat masala and amchur in a blender. Add tofu and continue to blend for two more minutes. Transfer the mixture into a bowl, add poha, sabudana, garam masala powder and coriander leaves and mix well
Divide the mixture into sixteen equal portions and shape them into round kababs. Heat sufficient oil in a frying pan. Gently lower the kababs in the oil, a few at a time, and shallow fry till evenly golden brown on both the sides. Drain on absorbent paper. Serve hot with green chutney.