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Soya Chunks Manchurian-SK Khazana

Healthy option of Manchurian dish – soya chunks and minimum use of oil make it healthy too This is a Sanjeev Kapoor exclusive recipe.

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Soya Chunks Manchurian-SK Khazana

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Main Ingredients Soya nuggets, Cornflour
Cuisine Indo-Chinese
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Soya Chunks Manchurian-SK Khazana

  • 1 cup Soya nuggets
  • 2 tablespoons Cornflour
  • 1/2 teaspoon Paprika
  • to taste Black peppercorns crushed
  • 2 tablespoons Oil
  • 2 teaspoons Garlic finely chopped
  • 1 teaspoon Ginger finely chopped
  • 1 teaspoon Soy sauce
  • 1 tablespoon Red chilli sauce
  • 3-4 Spring onion bulbs sliced
  • 1 tablespoon Cornflour slurry
  • 1 Small green capsicum cut into thin strips
  • 1 Small red capsicum cut into triangles
  • 1 Small yellow capsicum cut into triangles
  • 1 Small onion cut into cubes and layers separated
  • 1 teaspoon Lemon juice
  • to taste Salt
  • 1 teaspoon for garnish Spring onion greens finely chopped

Method

  1. Take soya nuggets in a large bowl, add sufficient hot water and let them soak for 10-15 minutes. Squeeze out excess water and put the nuggets in another bowl.
  2. Add cornflour, paprika and pepper powder and mix well.
  3. Heat 1 tablespoon oil in a non-stick wok. Add nuggets and fry for 2 minutes. Remove from heat and set aside.
  4. Heat remaining oil in another non-stick wok. Add garlic and ginger, mix and sauté for a minute.
  5. Add soy sauce and chilli sauce and mix well. Add spring onion bulbs, mix and cook for a minute.
  6. Add cornflour slurry and mix. Add some water and mix.
  7. Add green, red and yellow capsicums, onion and mix well. Add fried nuggets, mix and cook for 1-2 minutes.
  8. Add lemon juice and salt and mix well. Add spring onion greens and toss well.
  9. Garnish with spring onion greens and serve hot.
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