Method:

1. Boil water, switch off and add soya chunks to it and keep aside for 10mins till it grows in size.Then rinse it well in cold water atleast 2-3 times.
   
2. Squeeze out excess water and chop each chunk to 2 pieces and Set aside.In a mixing bowl take cornflour,maida,red chilli powder,pepper powder and salt.Add little water to make a smooth paste.
   
3. Dip each soya chunk into it and fry it in a pan with little oil.You can deep fry it too.Drain it in tissue paper and set aside.
   
4. Get ready with the ingredients.I mixed the sauces and kept it ready.First heat a pan with oil add garlic and spring onion white part, saute for few mins.
   
5. Then add onion, saute for a while till its transparent then add capsicum and saute for 2mins.Then add the sauces along with cornflour water mixture.Add required salt.
   
6. Bring the sauce to a quick boil. Add fried soya chunks, pepper powder and give a toss for the sauce to coat well. Garnish with remaining spring onions green part, give a quick mix and serve hot.
   

Serve hot with any fried rice of your choice or just as a starter.Serve immediately before it becomes soggy.

My Notes:

• Don’t skip spring onions as it gives a nice flavour.
• Adding onions is purely optional, you can skip that too.
• Chilli sauce and soy sauce forms the base for any manchurian. I used schezwan sauce as I had homemade sauce ready but its optional.
• The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
• Always serve hot as it may turn soggy when resting time is given.
• Adding cornflour water mixture is purely optional – this is just to make the sauce thick.
• Make sure not to saute the veggies for a long time in the sauce as the veggies need to be crunchy.
• Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
• I used big soya nuggets , you can use the smaller ones too.

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